This fool proof method makes a rich creamy buttery classic Hollandaise sauce in 1 minute after you melt the butter. Use it on eggs Benedict, salmon, or your favorite veggies!
Melt butter and heat to 220F. If you don't have a thermometer, heat butter until it boils but doesn't brown.
Whisk together yolk, lemon juice, water, salt and cayenne pepper.
In a very slow stream, drizzle the hot butter into the egg mixture while blending on high in a blender or with an immersion blender until desired consistency.
What to do if your hollandaise sauce breaks: