This is the recipe for the Hollandaise featured on KTLA 5 Morning News! We use holly stove top, but find the blender method much easier at home.
4 farm fresh organic eggs (the rich yolk makes a huge difference)
1 Tablespoon lemon juice (okay if pulp is in the juice)
1/2 Tspn sea or kosher salt
wee pinch of cayenne (optional)
wee pinch of white pepper (optional)
10 Tablespoon unsalted good butter (is using salted butter- skip adding salt)
Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away.
Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds.
The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your Hollandaise a bit lighter.
Once the yolks have lightened in color, turn the blender down to its lowest setting and drizzle in the hot melted butter slowly, while the blender is going.
Continue to blend for another couple seconds after the butter is all incorporated.
Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste.
If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
Store until needed in a warm spot, like on or next to the stove top. Use within an hour or so.