Simple Hollandaise

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Yield
Makes 1 cup
Caroline Wright
September 2011
RECIPE BY Coastal Living

Ingredients

  • 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

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

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