Make this smooth and luscious hollandaise sauce using an immersion blender. It's a quick and easy way to make this creamy sauce. Use it on your favorite egg, fish or vegetable dishes. Yes, you can make this in a regular blender. Best made shortly before being served.
Place egg yolks in high, narrowcontainer that fits immersion blender. Blitz to break the egg yolks.
Add water, lemon juice, salt, and peppers. Blitz until smooth.
Melt butter in small saucepan and transfer to container with spout for easy pouring. Butter must be hot.
Start immersion blender in egg mix and keep it running while slowly pouring in a small stream of hot butter. You can stop pouring and move the stick blender around to ensure all the hot butter is incorporated. Continue until all the hot butter is incorporated.
Taste and adjust seasoning or thickness as desired. If sauce is too thick, add a teaspoon more water or lemon juice at a time.
Use immediately or keep warm by wrapping in tea towel or placing container in a bowl of hot water. The sauce will thicken considerably when cooled.
Notes
Store Leftovers: Keep extras in an airtight container for up to 2 days in the fridge. This sauce cannot be frozen. Reheat over low heat.To Reheat: Avoid boiling or overheating this sauce, reheat low and slow! Place container in hot (not boiling) water and let it gradually warm up while stirring to its smooth texture. If using a microwave, use short bursts (20-30 seconds) at 50% power and stir well after each burst of heat.Note: The egg yolks get heated but never fully cooked in this recipe. If you have any sensitivity or concerns about raw eggs, hollandaise sauce is not for you.