Most people don’t try making hollandaise sauce at home because the classic method requires a water bath and constant attention to ensure a perfectly textured sauce. In this fast and easy version, we use a blender to emulsify butter and egg yolks into a perfectly smooth sauce with a hint of brightness from lemon juice. Use it for classic eggs Benedict, or drizzle it over broiled fish or steamed veggies.
2 large egg yolks
1 tablespoon freshly squeezed lemon juice
8 tablespoons unsalted butter (1 stick), melted
1/2 teaspoonkosher salt
1/4 teaspoon freshly ground black pepper
Fill a large saucepan a quarter of the way full with water and bring it to a simmer over high heat. Remove it from the heat and set aside.
Place the egg yolks and lemon juice in a blender and blend on medium speed until the mixture lightens in color, about 30 seconds.
Reduce the blender speed to low, remove the small cap (the pour lid) from the blender lid, and slowly drizzle in all of the melted butter. Turn off the blender, add the salt and pepper, and pulse to combine.
To keep the hollandaise warm, place the blender pitcher directly in the reserved hot water until ready to use.