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Simple Hollandaise

Yield Makes 1 cup


  • 2 pasteurized egg yolks
  • 2 tablespoons water
  • 1/8 teaspoon cayenne pepper
  • 10 tablespoon butter, melted
  • 1 to 2 tablespoons fresh lemon juice
  • 1/8 teaspoon kosher salt

How to Make It

  1. Place first 3 ingredients in a blender. With motor running, add butter in a slow, steady stream. Stir in lemon juice and salt.