hollandaise, blender method

Ingredients:

3 large egg yolks

2 tablespoons freshly squeezed lemon juice

½ teaspoon kosher salt

Pinch of cayenne pepper

12 tablespoons unsalted butter, melted

Directions:

Place the egg yolks and the salt in a tall cup. With a hand-blender blend until lightly colored. Add the lemon juice. Blend again.

Carefully heat the melted butter in the microwave to almost the boiling point.

With the motor of the hand-blender going, carefully and slowly add the melted butter in a slow stream.

Add a pinch of cayenne pepper, blend. Then taste for seasoning.

Can be made earlier in the day. Place in a serving bowl, cover and refrigerate. Bring to room temperature and stir before serving.

easiest béarnaise ever

Make the hollandaise sauce above. At the end add 1 teaspoon of dried tarragon. Pulse to incorporate.

This too can be made earlier in the day. Place in a serving bowl, cover and refrigerate. Bring to room temperature and stir before serving.

 Makes 1 cup