Quick Hollandaise Sauce

Step 1: Place the egg yolks in a tall, narrow container that fits the immersion blender all the way to the base.

Step 2: Add the water, lemon juice, cayenne pepper, and salt. Blend briefly to combine.

Step 3: Melt the butter in a heatproof jug until hot. Take care when melting it in the microwave. If melting it on the stove, pour it into a jug.

Step 4: Let the butter stand for about 15 seconds, until the milky solids settle at the bottom of the jug.

Step 5: Run the immersion blender on high and slowly pour the butter in a thin stream into the egg mixture over about 45 seconds. Leave most of the milky solids behind in the jug, about 1 1/2 tablespoons. Once all the butter is added, the sauce should be thick, creamy, smooth, and pale yellow.

Step 6: Blend for another 10 seconds, moving the blender up and down.

Step 7: If the sauce is too thick, mix in warm tap water 1 teaspoon at a time.

Step 8: Adjust the salt to taste. Add a little more if serving with something unsalted, such as asparagus; leave it as is when pairing with salty foods such as Eggs Benedict, steak, or fish.

Step 9: Adjust the lemon to taste. Make the sauce a little tangier than desired when serving with Eggs Benedict, steak, or salmon, since it is diluted when eaten alongside the food. For asparagus, make it as lemony as you like.

Step 10: Use immediately, or keep warm until needed. If covered and wrapped in a tea towel, the sauce will stay warm for 15 minutes. Serve warm or at room temperature. Use warm tap water to loosen it if needed.