Hollandaise sauce is my go-to condiment from the first day of spring until I’m sick of it, which is admittedly never. An immersion blender is the best way to make this sauce, one of the five mother’s sauces in French cooking. I’ve tried several methods but always return to them. It is easier to use an immersion blender than whisk sauces by hand. Adding the melted butter slowly between the blades almost ensures a scramble-free result.

Melt 1/2 cup plus two tablespoons of unsalted butter in a saucepan on medium heat. Remove the heat once the butter starts to simmer.

In a large mixing bowl, use an immersion blender to blend five egg yolks with two tablespoons of fresh lemon juice.

Add butter very slowly to the mixture of yolk and lemon juice. Continue using the immersion blender while pouring the butter.

After the sauce thickens and becomes a creamy consistency, you can stop blending.

5) Add 1/8 teaspoon of cayenne, 1/4 teaspoon of kosher sea salt, and 1/8 tablespoon of freshly ground black pepper.

If you want to thin the sauce out before serving, add warm water, one teaspoon at a time, until desired consistency has been reached.