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Breakfast | |
| 2 sticks (16 tablespoons) unsalted butter 3 large egg yolks Juice of 2 lemons, plus more if needed 1/2 teaspoon cayenne pepper Kosher salt Optional splash of hot sauce note for 2 1/3rd it, start with 1/2 a lemon and go from there, depending on your lemons it can get too lemony, so go slow with that aspect | |
| For the hollandaise: In a small saucepan, melt the butter until sizzling. Put the egg yolks in a blender and turn on a low speed to allow them to combine. While the machine is running, slowly begin pouring the hot butter into the blender in a thin, steady stream. Once all the butter is in, immediately begin adding the lemon juice. Check the blender to make sure the sauce is still liquidy and moving easily through the blades. If not, add a little more juice and give it a stir and then blend again. Add the cayenne pepper and a pinch of salt. Taste and adjust the seasoning if necessary. Transfer to a serving pitcher and cover with foil until serving. | |
Good | |
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