Servings: about 1 ¼ cups, enough for 8 Eggs Benedict (ie 8 individual eggs)

3 egg yolks , from large eggs (55-60g / 2 oz each, Note 1) 3 egg yolks , from large eggs (55 to 60g / 2 oz each, Note 1)
1/4 tsp cayenne pepper or white pepper ¼ tsp cayenne pepper or white pepper
1/4 tsp salt (or ¼ tsp salt (or
1 1/2 tbsp lemon juice , plus more to taste 1 ½ tbsp lemon juice , plus more to taste
1 1/2 tbsp water 1 ½ tbsp water
175 g/ 1 1/2 sticks unsalted butter , cut into 1.5 cm / 1/2" cubes (Note 2) 175 g/ 1 ½ sticks unsalted butter , cut into 1.5 cm / ½" cubes (Note 2)

Place egg yolks in a tall narrow container that the blender stick fits in all the way to the base.
Add water, lemon juice, cayanne pepper and salt. Blitz briefly to combine.
Melt butter in a heatproof jug until hot (be very careful to ensure it doesn't explode if using microwave!). If you use a stove, pour into a jug.
Let butter stand for just 15 seconds or so until the milky whites settles at the bottom of the jug. (Note 2)
With the blender stick going on high, slowly pour the butter in a thin stream into the eggs over around 45 seconds. Leave behind most of the milky whites in the butter - about 1 ½ tbsp. (Note 2) Once all the butter is in, the sauce should be thick, creamy, smooth and pale yellow.
Now blitz for a further 10 seconds, moving the stick up and down.
Thickness: If too thick, mix in warm tap water 1 teaspoon at a time.
Salt adjustment: Add a touch of extra salt if using for something non salty like asparagus, leave salt as is if pairing with salty foods like Eggs Benedict, steak, fish.
Lemon adjustment: Make it slightly more tangy that you want if using for something like Eggs Benedict, steak or salmon (because it's diluted when you eat it, and also balances the rich food). But make it perfectly lemony to your taste if using for something like Asparagus.
Using: Use immediately, or keep warm until required - if covered and wrapped in a tea towel, it will stay warm for 15 minutes. Use warm or at room temperature. Use warm tap water for loosening. See note for storing and reheating.

Egg yolks – separate the eggs when fridge cold, it’s easier. Use the method shown in the video (passing yolk back and forth between broken shell) or just crack it into one hand and let the whites slip through your fingers into another bowl.  Egg yolks - separate the eggs when fridge cold, it’s easier. Use the method shown in the video (passing yolk back and forth between broken shell) or just crack it into one hand and let the whites slip through your fingers into another bowl.
You will need 3 large eggs, sold labelled as “large eggs” at grocery stores, weighing 55 – 60g / 2 oz per egg (industry standard).  You will need 3 large eggs, sold labelled as “large eggs” at grocery stores, weighing 55 to 60g / 2 oz per egg (industry standard).
Larger eggs (eg jumbo) will work fine. Smaller eggs may NOT work because there’s not enough yolks to emulsify the butter properly. You need around 55g/1.9 oz yolks – if you quite short of this, then add more egg yolk (whisk an extra yolk and pour in amount required). The standard weight of an egg is comprised of 60% whites, 30% yolk and 10% shell – do the maths!  Larger eggs (eg jumbo) will work fine. Smaller eggs may NOT work because there’s not enough yolks to emulsify the butter properly. You need around 55g/1.9 oz yolks - if you quite short of this, then add more egg yolk (whisk an extra yolk and pour in amount required). The standard weight of an egg is comprised of 60% whites, 30% yolk and 10% shell - do the maths!
Leftover egg whites – Here’s my list of what I do with them and all my egg white recipes can be found in this recipe collection.  Leftover egg whites - Here’s my list of what I do with them and all my egg white recipes can be found in this recipe collection.
Butter – the milky whites that settles at the bottom of melted butter is the dairy component in butter, and the clear yellow fat on top is 100% pure butter fat which is where all the flavour is. For the best flavour, leave behind most of the milky whites. If some gets in, it’s really no problem (in fact many recipes just use all the butter).  Butter - the milky whites that settles at the bottom of melted butter is the dairy component in butter, and the clear yellow fat on top is 100% pure butter fat which is where all the flavour is. For the best flavour, leave behind most of the milky whites. If some gets in, it’s really no problem (in fact many recipes just use all the butter).
I usually leave behind around 1 to 2 tbsp butter.  I usually leave behind around 1 to 2 tbsp butter.
For a true restaurant grade Hollandaise sauce, use ghee or clarified butter instead – this is the butter minus all the milk solids, and it will rock your Hollandaise Sauce to the highest level!  For a true restaurant grade Hollandaise sauce, use ghee or clarified butter instead - this is the butter minus all the milk solids, and it will rock your Hollandaise Sauce to the highest level!
Storage – leftovers can be kept in an airtight container for up to 2 days in the fridge. 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. Stir, change water, repeat as necessary until it’s back to freshly made perfection.  Storage - leftovers can be kept in an airtight container for up to 2 days in the fridge. 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. Stir, change water, repeat as necessary until it’s back to freshly made perfection.
If your container is not airtight, then transfer to bowl, cover, then use a ramekin or similar to elevate it in a bowl of warm water.  If your container is not airtight, then transfer to bowl, cover, then use a ramekin or similar to elevate it in a bowl of warm water.
If you’re brave, you can also microwave in 10 second bursts on low – this makes me nervous, but it has worked.  If you’re brave, you can also microwave in 10 second bursts on low - this makes me nervous, but it has worked.
Warm tap water can be used to loosen as needed, but use with caution (can’t undo runny Hollandaise!).  Warm tap water can be used to loosen as needed, but use with caution (can’t undo runny Hollandaise!).
Not suitable for freezing.  Not suitable for freezing.
Recipe source – Immersion blender method adapted from Serious Eats but quantities are my own (their recipe is way too thin).  Recipe source - Immersion blender method adapted from Serious Eats but quantities are my own (their recipe is way too thin).
Nutrition per serving, assuming 8 servings (there’s enough sauce to coat 8 eggs for Eggs Benedict). Makes around 1 1/4 cups straight out of the blender (it’s slightly aerated).  Nutrition per serving, assuming 8 servings (there’s enough sauce to coat 8 eggs for Eggs Benedict). Makes around 1 ¼ cups straight out of the blender (it’s slightly aerated).