To make classic Hollandaise sauce, you need egg yolks, lemon juice, butter, and seasonings. Here are two common methods:

Blender Method (Quick and Foolproof)

• Combine 3 egg yolks, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and a pinch of cayenne pepper in a high-powered blender and blend for a few seconds until combined.
• Melt 1/2 cup unsalted butter until hot (not just melted).
• With the blender running on medium-high, slowly stream in the hot butter until the sauce emulsifies and thickens.
• Serve warm

Stovetop Whisking Method (Traditional)

• Whisk 3 egg yolks and 1 tablespoon lemon juice vigorously in a small saucepan over low heat.
• Cut 1/2 cup unsalted butter into small cubes.
• Gradually add half the butter to the egg yolk mixture, whisking constantly until melted and the sauce thickens (about 5 minutes).
• Remove from heat, add the remaining butter, and whisk until smooth.
• Season with salt and cayenne pepper to taste.
• Serve immediately

Tips

• Keep the butter hot for proper emulsification.
• Whisk constantly over low heat to avoid scrambling the eggs.
• If the sauce is too thick, thin it with a little hot water.
• Use the sauce immediately for best texture and flavor

This sauce is perfect for drizzling over eggs Benedict, vegetables, or fish.