Originally Posted by vitauta
could you elaborate on that, aunt bea, please? i'll bet i am the only person in this forum who has never tasted eggs benedict in my life.
This is the method I use for making Hollandaise sauce.
1 large egg yolk
1 1/2 teaspoons freshly squeezed lemon juice
Pinch cayenne pepper
4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon kosher salt
Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine. Put the butter in a small microwave safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water loosen it up. Season with the salt and serve immediately or keep warm in heat-proof bowl set over hot (but not simmering) water until ready to serve.