This is one of those quintessential fancy brunch foods that is necessary for a perfect eggs Benedict. But it is also great over asparagus at any time of the day! Wait until you see the fun twist I used this batch for. You absolutely HAVE to see tomorrows post if you are a Hollandaise fan, or a brunch fan or just a delicious food fan!
Easy Hollandaise Sauce
3 egg yolks
1/2 T water
1 T lemon juice
1 stick butter
1 dash cayenne
pinch of salt
- Melt butter completely, but do not allow to brown.
- In a vessel with a widemouth jar or medium bowl, use and immersion blender to mix the yolks, water, lemon juice and cayenne.
- With the immersion blender still running, slowly drizzle in hot butter until completely emulsified. Adjust salt and lemon content to your taste.
- Serve immediately or hold for a short time by placing the bowl of hollandaise into a larger bowl of slightly warm water until ready to serve.