Sauce: Hollandaise

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: Not set

Ingredients

- 2 large pasteurized egg yolks
- 1 tsp (5 mL) water
- 1 tsp (5 mL) lemon juice
- 4 oz (113 g) unsalted butter
- Kosher salt, to taste
- A pinch of cayenne pepper or hot sauce, optional
- Warm water, only if needed, in 1 tbsp (15 mL) additions

Instructions

1. Combine yolks, water, lemon juice and salt in a heat-safe cup barely wider than the immersion-blender head.
2. Melt butter over high heat, swirling until foaming subsides. Pour into a heat-safe jug.
3. Run the blender at the cup bottom while slowly streaming in all the hot butter. Blend until spoon-coating but pourable.
4. If too thick, whisk in warm water in the listed increments. Season, adding optional cayenne or hot sauce. Serve immediately.

Safety adaptation: Use pasteurized yolks as recommended by FDA for hollandaise that is not thoroughly cooked. Hot butter alone does not establish a safe final cooking temperature. Do not substitute untreated raw yolks or hold this sauce at room temperature.

Measurement note: Published US quantities and rounded metric equivalents are retained. Yield metric volume is a calculated, rounded US-volume conversion, not a rescaled batch.

Yield: 2/3 cup (157.7255 mL); source serves 2–4

Source: Adapted from J. Kenji López-Alt, Serious Eats. Pasteurized-yolk safety adaptation follows FDA guidance.
https://www.seriouseats.com/foolproof-2-minute-hollandaise-recipe