3 egg yolks
1 Tablespoon lemon juice
1 tsp. Dijon mustard
¼ tsp. salt
Pinch of Cayenne pepper
½ cup unsalted butter
Melt the butter in a microwave (cover the dish or it will splatter) for about 1 minute, until it is hot. Or on the stove top. Your butter needs to be hot, not just melted to emulsify.
Add the yolks, lemon juice, Dijon, salt, and cayenne pepper into a blender and blend for 5 seconds until combined.
With the blender running on medium-high, slowly stream the hot butter into the mixture until it is emulsified.
Pour the hollandaise sauce into a small bowl and serve warm.
If you would like more sauce, just add another yolk and up to another ½ cup of melted butter.
Serve hollandaise with salmon, asparagus, or Eggs Benedict.
You can also use a submersible blender to make this recipe.