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Easy Hollandaise Sauce, the recipe, reheating and even freeze it!

Yields1 ServingPreparation10 minsCooking2 minsTotal12 mins

Queen of the sauce, how to prepare it, refrigerate, reheat and even freeze it!

 4 egg yolks, at room temperature
 1 tablespoon of cold water
 1/8 teaspoon Cayenne Pepper
 225 g half salted butter
 1 to 2 tablespoon of freshly squeezed lemon juice
1

Put the egg yolks, water and Cayenne in the blender and mix 30 seconds on high speed.

2

In a 4 cups measuring cup, cook the butter for 2 minutes at 100% in the microwave oven until it has melted and is boiling hot.

3

While the motor of the blender is activated, gradually pour the butter in a thin stream. The sauce will begin to form when about half the butter has been added. Do not include the white butter residue at the bottom of the cup. Stop the blender, stir in 1 tablespoon of lemon juice, and blend for a few seconds. The sauce is ready when it has a very light lemon flavor. Add more juice if needed.