Immersion Blender Hollandaise Sauce

• 2 large egg yolks
• 2 teaspoons lemon juice
• 1/2 cup salted butter, melted
• optional, 1 or 2 drops hot sauce

Place the egg yolks and lemon juice in the container that came with your immersion blender or one that is narrow at the bottom like a pint canning jar or a coffee mug.  The base of the container should be just big enough that the head of your immersion blender will fit and sit tightly against the bottom.

Add a couple drops of hot sauce or a pinch of cayenne if you like.  We prefer not to, but it is traditionally done.  

With one hand start the immersion blender on high speed.

With your other hand, begin slowly drizzling in the hot, melted butter.  Do a little butter at a time and allow it to emulsify with the egg yolks before adding more. Continue until all butter is used.

Move the blender up and down as the mixture emulsifies so all the hot butter will be incorporated.

The mixture should be thick and silky.

Hollandaise should be used as soon as possible after making.  It can be kept warm in a pan over low heat for only about one hour.  It cannot be refrigerated and heated up again later.