FOOLPROOF HOLLANDAISE SAUCE NOTE: Cooled hollandaise can be very carefully reheated over the lowest-possible heat while whisking constantly Hollandaise can’t be refrigerated and then reheated MAKES ABOUT 1 CUP 3 large egg yolks 1 tablespoon lemon juice (from 1 lemon) 1 tablespoon hot water ½ pound (2 sticks) unsalted butter, cut into rough tablespoon-sized chunks Pinch of cayenne pepper Kosher salt TO MAKE HOLLANDAISE WITH AN IMMERSION BLENDER Add the egg yolks, lemon juice, and hot water to the blender cup (or a cup that will just barely hold the head of your blender) Melt the butter in a small saucepan over medium-low heat and continue to heat until the butter just begins to bubble and registers 180° to 190°F on an instant-read thermometer Transfer it to a liquid measuring cup, leaving the thin layer of whitish liquid behind (discard it) 3 Insert the head of blender into the bottom of the cup and run the blender Slowly pour in the hot butter You should see the sauce begin to form at the bottom of the cup As the sauce forms, slowly pull the head of the blender up to incorporate more melted butter, until all of the butter is incorporated and the sauce has the consistency of heavy cream Season with the cayenne and salt to taste Transfer to a serving bowl or small saucepan, cover, and keep in a warm spot (not directly over heat!) until ready to serve TO MAKE HOLLANDAISE IN A STANDARD BLENDER OR FOOD PROCESSOR Add the egg yolks, lemon juice, and hot water to the blender or food processor and blend on medium speed until smooth, about 10 seconds Melt the butter in a small saucepan over medium-low heat and continue to heat until the butter just begins to bubble and registers 180° to 190°F on an instant-read thermometer With the blender running on medium speed, slowly drizzle in the butter over the course of 1 minute, stopping to scrape down the sides as necessary and leaving the thin layer of whitish liquid in the bottom of the pan (discard it) The sauce should be smooth, with the consistency of heavy cream Season with the cayenne and salt to taste Transfer to a serving bowl or small saucepan, cover, and keep in a warm spot (not directly over heat!) until ready to serve ...3 Insert the head of blender into the bottom of the cup and run the blender Slowly pour in the hot butter You should see the sauce begin to form at the bottom of the cup As the sauce forms,... drizzle in the butter over the course of 1 minute, stopping to scrape down the sides as necessary and leaving the thin layer of whitish liquid in the bottom of the pan (discard it) The sauce should... warm spot (not directly over heat !) until ready to serve TO MAKE HOLLANDAISE IN A STANDARD BLENDER OR FOOD PROCESSOR Add the egg yolks, lemon juice, and hot water to the blender or food processor