Hollandaise Sauce
 Hollandaise sauce is a classic French sauce that every home cook can master. The secret to making it effortlessly? Let your blender do the hard work! Ingredients 3 large egg yolks ¼ teaspoon salt Pinch cayenne pepper 1½ tablespoons fresh lemon juice, from 1 lemon ¾ cup (1½ sticks) unsalted butter 1 to 2 tablespoons hot tap water, as needed 3 large egg yolks ¼ teaspoon salt Pinch cayenne pepper 1½ tablespoons fresh lemon juice, from 1 lemon ¾ cup (1½ sticks) unsalted butter 1 to 2 tablespoons hot tap water, as needed Instructions In a blender, combine the egg yolks, salt, cayenne pepper, and lemon juice. Blend for 15 to 20 seconds, until the mixture becomes frothy. Melt the butter in a small pot over medium heat until bubbling but not browning. The butter will be poured into the blender with the egg yolk mixture; for easier pouring, transfer it to a glass measuring cup. With the blender running on low speed, gradually add the hot butter in a thin stream to the egg yolk mixture. The butter should be hot to ensure the sauce emulsifies properly. Check the consistency of the sauce. If it's too thick, blend in 1 to 2 tablespoons of hot water to achieve a thick but pourable consistency. Serve the sauce or transfer to a bowl for up to 2 hours (see make-ahead notes below). Make-Ahead Instructions: While hollandaise sauce is best made fresh, simply because you don't need to fuss with keeping it warm, you can prepare it up to 2 hours ahead of time. To keep the sauce warm, pre-warm a thermos with boiling water, then pour out the water,and transfer the sauce inside. Alternatively, use a makeshift double boiler: fill a small pot with water, bring it to a gentle simmer, then remove from the heat. Place your bowl of hollandaise sauce on top. The residual heat will keep the sauce warm without further cooking, preventing it from curdling or separating. If using the double boiler method, stir the sauce occasionally to maintain an even temperature throughout. In a blender, combine the egg yolks, salt, cayenne pepper, and lemon juice. Blend for 15 to 20 seconds, until the mixture becomes frothy. Melt the butter in a small pot over medium heat until bubbling but not browning. The butter will be poured into the blender with the egg yolk mixture; for easier pouring, transfer it to a glass measuring cup. With the blender running on low speed, gradually add the hot butter in a thin stream to the egg yolk mixture. The butter should be hot to ensure the sauce emulsifies properly. Check the consistency of the sauce. If it's too thick, blend in 1 to 2 tablespoons of hot water to achieve a thick but pourable consistency. Serve the sauce or transfer to a bowl for up to 2 hours (see make-ahead notes below). Make-Ahead Instructions: While hollandaise sauce is best made fresh, simply because you don't need to fuss with keeping it warm, you can prepare it up to 2 hours ahead of time. To keep the sauce warm, pre-warm a thermos with boiling water, then pour out the water,and transfer the sauce inside. Alternatively, use a makeshift double boiler: fill a small pot with water, bring it to a gentle simmer, then remove from the heat. Place your bowl of hollandaise sauce on top. The residual heat will keep the sauce warm without further cooking, preventing it from curdling or separating. If using the double boiler method, stir the sauce occasionally to maintain an even temperature throughout. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.