Melt the butter in a microwave or a small pot over the stove. Allow it to begin bubbling, but make sure it doesn’t reach a full boil. You want it hot but not burnt.
While the butter is melting, add the egg yolks and lemon juice into your blender. Blend at a medium to medium-high setting until the mixture lightens and turns a pale yellow color. This should take about 20 to 30 seconds.
Once the butter has melted, slowly drizzle it into the blender while it’s still running at medium speed. This helps emulsify the sauce and gives it that creamy texture. Be cautious and use a kitchen cloth to catch any splatters.
Next, add the hot water as a final step in blending your hollandaise sauce. This helps to thin it out slightly and achieve the desired consistency.
If you prefer a thinner hollandaise sauce, feel free to add more hot water, one tablespoon at a time. Pulse the blender after each addition until you reach your preferred thickness.
For an extra kick, you may also add more lemon juice if you like your sauce tangy. This is where you can customize the flavor to your taste.
Finally, if you're feeling adventurous, sprinkle in a pinch of cayenne pepper for a touch of spice. Blend it in until evenly distributed.
Once done, taste your sauce and adjust with additional lemon juice or cayenne as needed. You want it to be just right for your palate!
Pour the hollandaise sauce into a serving dish and enjoy it warm. It's perfect for drizzling over your favorite dishes!
Remember, this sauce is best served fresh, but if you have leftovers, store them in the fridge for later use.
