Easy Blender Hollandaise Sauce

This recipe for easy blender hollandaise sauce is a healthier, simpler version of the classic hollandaise sauce recipe.  Adjust the amount of lemon juice to your liking.

3 egg yolks, pasteurized if you prefer

1 tablespoon lemon juice

8 tablespoons Butter Olive Oil

1 tablespoon hot water

Pinch cayenne pepper 

1/3 teaspoon salt

I use an immersion stick blender, but you can also use a regular blender.

Heat the Butter Olive Oil in a microwave or in a small pot on the stove.  Heat it until it's hot to the touch but not at a boil (about 45-60 seconds in the microwave).

Blend egg yolks and lemon juice in a narrow bowl (or use your blender).  Blend at medium high speed until the egg yolk lightens to a light yellow color.  This will take about 20-30 seconds.

Very slowly, drizzle the hot oil into your egg yolks while continuing to blend.  The mixture will thicken, about 1 minute.  

If you prefer your hollandaise sauce a bit thinner, add hot water a tablespoon at a time, pulsing after each addition until the hollandaise reaches the consistency you like.  Add the salt and cayenne, and blend in.

Serve over fried eggs, eggs benedict, asparagus, or salmon, white fish, or crab cakes.