1/2 cup unsalted butter
3 egg yolks, at room temperature
1 TBSP fresh lemon juice
Pinch of sea salt
Pinch of ground black pepper
1/8 tsp Cajun Seasoning (optional)
1 1/2 tsp Fab Ferments SASS (optional)
Place the butter in a microwave-safe glass container, ideally a small measuring cup with a spout. Microwave on high for 30 - 40 seconds just to melt.
In a jar with a mouth wide enough to fit your immersion blender, combine the egg yolks, lemon juice, salt, pepper and Cajun seasoning (if using). Blend about 10 seconds to combine.
Give the melted butter a stir. With the immersion blender running in the egg yolk mixture, add the butter in a steady stream. Try to lift the immersion blender and move it around a bit to let the butter fully incorporate. Blend a few more seconds to make sure everything is fully blended.
Taste your hollandaise and adjust the seasoning. If desired, stir in Fab Ferments SASS to taste. Use immediately or store in the refrigerator. This hollandaise keeps for several days, just give it a store when you take it out of the fridge.
Makes a generous 3/4 cup