- 8 tablespoons (1 stick), unsalted butter
- 1 fat, bright yellow yolk from a large farm fresh egg, at room temperature
- 1 teaspoon warm water
- 1 teaspoon fresh lemon juice, at room temperature
- Kosher salt
- Pinch of cayenne pepper
About this recipe
Hollandaise is the silky egg and butter emulsion that makes Eggs Benedict what it is. You can change up the bread and the bacon as you like, but the sauce that slides over the top of your perfectly poached eggs is always this lovely yellow one. I have learned to make it at the last minute (it’s actually tougher to hold at a warm temperature in home kitchens than it is to make) using this MacIvered method where my stick blender fits just right inside a smoothie cup to help emulsify the mixture.
Melt butter in a small saucepan from which you can easily pour it very slowly. Keep melted butter warm over very low heat.
In a plastic cup whose bottom the head of your immersion blender just fits, place egg yolk, water, and lemon juice into the cup. Put the head of the stick blender into the cup and pulse it to blend those ingredients. With the blender now constantly running, pour the hot butter, drip by drip, into the cup. After about a tablespoon of butter has dripped into the cup, the sauce should start to emulsify. Continue slowly pouring (in a slight stream now) until all butter is blended into the sauce, which should be thick and creamy. Season to taste with salt and a pinch of cayenne pepper. Serve immediately.