Make-Ahead Blender Hollandaise with Lemon and Cayenne

Steps

1. Step 1

   Melt the butter in a small saucepan over medium heat, or in a microwave-safe cup, until it is fully melted and very hot, almost bubbling. Keep it hot.

   3 min

   • 1 stick unsalted butter (8 tbsp)
2. Step 2

   Put the egg yolks, lemon juice, water, cayenne and salt in a blender. Blend on medium for about 20 seconds, until the yolks are pale and smooth.

   1 min

   • 3 large egg yolks
   • 1 tbsp fresh lemon juice
   • 1 tsp water
   • 1/8 tsp cayenne pepper
   • 1/2 tsp kosher salt
3. Step 3

   With the blender running on low, pour the hot butter in a very slow, thin stream through the hole in the lid — take a full 45 to 60 seconds. The sauce will thicken and turn glossy. Stop as you reach the milky white solids at the bottom of the pan and leave them behind.

   1 min

4. Step 4

   Taste and adjust with a little more lemon juice or salt. If it is thicker than you like, blend in warm water 1 teaspoon at a time.

   • extra lemon juice and salt
5. Step 5

   Serve right away, or scrape into a clean jar, press the lid on and refrigerate up to 5 days. It will set firm like soft butter when cold.

6. Step 6

   To re-warm a portion: spoon what you need into a small heatproof jar or bowl and set it in a bath of hot (not boiling) tap water, about 120°F, for 5 to 10 minutes, stirring often with a small whisk until it is loose, smooth and warm. Do not heat it over direct flame or it will break. If it looks separated, whisk in a teaspoon of warm water.

   10 min · 120°F

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026