This is a recipe I found on the Internet (TinRoof.com) that looks to be excellent. I need to try it. I modified the content as I found it, to be succinct.
Hollandaise Sauce is one of the great classic sauces of the world that is notoriously hard to make by hand, even for seasoned chefs. This recipe uses an easy blender stick method that takes only 90 seconds, with exactly the same quality as making it by hand.
Use the sauce for Eggs Benedict and steamed asparagus, and it is spectacular with lobster, crab, shrimp and scallops. Ditto steak.
This recipe makes about 1 1/4 cups of Hollandaise Sauce, enough for 8 Eggs Benedict servings. The sauce is rich, so you don't need to use much per serving!
Do follow the recipe directions exactly or you will likely end up with gunk instead of Hollandaise Sauce. Also, take time to read the notes.
Ingredients:
3 egg yolks, from extra large or jumbo eggs
1/4 tsp. of cayenne pepper or white pepper
1/4 tsp. of sea salt
2 tbsp. of lemon juice
1 1/2 tbsp. of warm water
1 1/2 sticks of unsalted butter, cut into 1/2" cubes
Directions:
Separate the eggs and put the egg yolks into a one pint canning jar. Use the whites for some other recipe. (Note 1)
Add the water, lemon juice, cayenne (or white) pepper and salt to the canning jar. Blend those ingredients briefly to combine them.
Melt the butter in a one pint canning jar until it is hot (be careful to avoid splatter if you are using a microwave oven).
Let the hot melted butter stand for a minute or two until the milky white particles and liquid settle at the bottom of the jar. (Note 2)
With the blender stick running on high speed, slowly pour the hot butter in a thin stream into the eggs mixture, taking about 45 seconds. Leave behind the milky white particles and liquid from the melted butter.
Once all the butter has been blended in, the sauce should be thick, creamy, smooth and pale yellow.
Now blend the sauce for another 10 seconds, moving the blender stick up and down.
Thickness: If the sauce is too thick, mix in some warm tap water, 1 teaspoon at a time, but don't overdo it.
Use the Hollandaise Sauce immediately, or keep it warm until it is needed. If it is covered and wrapped in a dish towel, it will stay warm for 15 minutes. Use the sauce while it is warm or at room temperature.
Enjoy!
Notes:
1. Egg yolks – separate the eggs when they are cold from the refrigerator. Use 3 extra large or jumbo eggs. Let the yolks sit in a bowl and come to room temperature before using them to make the sauce, for about 20 minutes.
2. Butter – Leave behind the milky white liquid/particles, but if some gets into the sauce it is not a big problem.
3. Storage – leftovers can be kept in an airtight container for up to 2 days in the refrigerator. To reheat, if you have a super airtight container, then submerge it in a bowl of very warm (but not scalding hot) tap water for 20 minutes. Take the container from the water, open it, stir, put the lid on, change the water, and repeat as necessary until the sauce is back to freshly made perfection. If you are brave, you can also microwave the sauce in 10 second bursts on low power. If your container is not airtight then put the container into a shallow pan of warm tap water and stir, changing the water as needed to provide warmth to the sauce container.