Hollandaise Sauce
Hollandaise sauce is a classic creamy sauce that's perfect for brunch, easy and foolproof in a blender.
Equipment
- Blender
- microwave
Ingredients
- 3 egg yolks
- 1 tablespoon lemon juice or more as desired for flavor
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- 1 pinch cayenne pepper
- ½ cup unsalted butter or ghee, melted and hot, or more for a thinner consistency
Instructions
- Melt the butter in a microwave (make sure it's covered as it will splatter) for about 1 minute, until it's hot. Alternatively, you could heat it on the stove.
- Add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
- With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified.
- Pour the hollandaise sauce into a small bowl and serve while warm.
Notes
Your butter needs to be hot, not just melted. The recipe will not emulsify with lukewarm butter. If you'd like more sauce, just add another yolk and up to another ½ cup of melted butter.
Nutrition
Serving: 1sauceCalories: 249kcalCarbohydrates: 1gProtein: 2gFat: 27gSaturated Fat: 16gCholesterol: 207mgSodium: 369mgPotassium: 15mgSugar: 1gVitamin A: 904IUVitamin C: 1mgCalcium: 24mgIron: 1mg
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