This wasn’t perfect, but given the fact I made about three different cooking mistakes while making it, it still turned out reasonably well (and I can’t blame the recipe for that). In general I’ll take a blender Hollandaise any day because it’s such a fussy sauce. Served over asparagus.
1 cup unsalted butter
3 large egg yolks
2 tablespoons freshly squeezed lemon juice or tarragon vinegar
1 tablespoon water
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons finely chopped fresh tarragon (optional)
Melt butter in a small pan over medium-high or microwave in a bowl. Skim and discard foam. Pour butter into a measuring cup, leaving white solids behind.
Place yolks, lemon juice, water, cayenne pepper, and salt in your blender.
For Vitamix: Start on speed 1, turn machine on then slowly increase to speed 10, then flip to high. Blend for 1 minute (and reheat butter if it’s not hot). While motor is running, remove lid plug and slowly pour butter through hole in lid and blend for 2 minutes. Stop machine.
If the sauce is too thick, continue to blend while adding more lemon juice.
Pour into an ovenproof bowl. Stir in tarragon.
(Keep warm in a 200F (90C) oven for up to 15 min if not serving immediately. Whisk just before serving.)