Homemade Ecstasy I MEAN Hollandaise sauce.
Squeeze 1 to 2 teaspoons juice out of a fresh lemon. Put it in your immersion blender cup with four egg yolks. Mix slightly. Add salt, and a pinch of cayenne and white pepper.
Melt 1/2 cup (4 oz) butter in a glass measuring cup. Melt slowly. It should be very warm, but not so hot you cannot put your finger in it. (this is my secret temping method, lol)
Now. Here’s the trick. SLOWLY add the melted butter in a constant stream WHILE the blender is running. The result should be a thick yellow decadent sauce the consistency of thickened cream.
