- 2 egg yolks
- 1 tsp water
- 2 tsp lemon juice (+ a little more)
- pinch of Kosher salt
- 1 stick butter
- pinch of cayenne pepper or paprika (if desired)
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Melt butter in small saucepan over med-high heat, swirling constantly-ish, until foaming subsides
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Combine yolks, water, lemon juice, and pinch of salt in blender cup
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With blender running on low in cup, slowly add butter until it’s all emulsified (sauce should be creamy)
From http://www.seriouseats.com/recipes/2013/04/foolproof-2-minute-hollandaise-recipe.html