4 egg yolks
1 tablespoon fresh lemon juice
1/2 cup unsalted butter, melted (1 stick)
Place a saucepan with water on to boil and then let it simmer on low. Melt the butter in a small saucepan, on a low temperature Whisk the egg yolks and lemon juice together in a stainless steel bowl and until it becomes thick and doubles in volume. Now, place the bowl over the simmering water (you can also use a double boiler for this) Be careful to not let the bottom of the bowl touch water, or you will wind up with scrambled eggs. Continue to whisk rapidly. Also, if the eggs get too hot, they will scramble. Drizzle the melted butter very slowly while you continue to whisk and the sauce thickens. It should thicken and double in volume. Remove from heat, whisk in cayenne and salt. Cover and place the sauce in in a warm place until you are ready to serve. If the sauce gets too thick, whisk in a few drops of warm water before serving. If the sauce starts to break (separate) whisk in a tablespoon of hot water, or an additional egg yolk until it pulls back together.
This is an easy Hollandaise Sauce blender recipe from Julia Child. I modified it a bit for the ingredients available here in Costa Rica.
3 egg yolks
1½ tablespoons Limón Criollo juice (or less, to taste.) This is the small creole lime found everywhere in Costa Rica. It resembles the Key Limes of Florida.
1 stick of very hot, melted butter
Salt and Cayenne pepper to taste
Blend the egg yolks with the limón criollo juice. Drizzle in the hot butter with blender running. The hot butter cooks the yolks and produces a very fine, thick sauce. If you have one, I recommend you use an immersion blender in a mason jar, so that the sauce doesn't cool too fast in the large blender jar. Add salt and cayenne pepper to taste.
Very simple, quick, and absolutely Delicious!!
Thank you Julia!!!