Easy Hollandaise Sauce
This easy hollandaise sauce is smooth, buttery and brightened with just the right amount of lemon. It’s an effortless way to elevate brunch classics or roasted vegetables. You’ll be amazed how simple it is to blend up something so rich and luxurious in minutes.
Servings: 4
Equipment
- Saucepan Small
Ingredients
- 1 Stick salted butter ½ Cup
- 2 Teaspoons lemon juice fresh
- 3 egg yolks
- ⅛ Teaspoon cayenne pepper or smoked paprika
Instructions
- Melt the butter in a small saucepan over a low heat until it starts to bubble and is completely melted. Don’t let it burn.
- Blend the egg yolks, lemon juice, cayenne pepper, and salt in a blender for a minute.
- Turn the blender speed down and pour the hot butter in slowly with the blender still running.
- Blend for another 30 seconds.
- Taste the sauce and adjust the seasonings if needed, then blend again.
- Serve right away.
Notes
Keep blending: Give the egg yolks at least a minute in the blender jar. The air that goes into them helps to lighten the sauce consistency.
Use very hot butter: Make sure the butter is freshly melted and hot before blending. You won't get the right sauce consistency if it's cooled a bit.
Add butter slowly: Pour gradually in a thin stream to prevent the sauce from breaking.
No lid plug? If there's no plug in the lid of your blender to pour the butter into, turn the blender off, add a little butter, then cover and blend for 10 seconds. Repeat this until all the butter is mixed in.
Blend the yolks first: Whipping air into the yolks helps create a lighter texture.
Adjusting the sauce: If the finished sauce needs more cayenne pepper or salt, add some more and then blend for about 5 seconds to mix it in. If it needs more lemon juice, add another teaspoon and blend again.
Use very hot butter: Make sure the butter is freshly melted and hot before blending. You won't get the right sauce consistency if it's cooled a bit.
Add butter slowly: Pour gradually in a thin stream to prevent the sauce from breaking.
No lid plug? If there's no plug in the lid of your blender to pour the butter into, turn the blender off, add a little butter, then cover and blend for 10 seconds. Repeat this until all the butter is mixed in.
Blend the yolks first: Whipping air into the yolks helps create a lighter texture.
Adjusting the sauce: If the finished sauce needs more cayenne pepper or salt, add some more and then blend for about 5 seconds to mix it in. If it needs more lemon juice, add another teaspoon and blend again.
Nutrition
Calories: 247kcal | Carbohydrates: 1g | Protein: 2g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 188mg | Potassium: 25mg | Fiber: 0.03g | Sugar: 0.2g | Vitamin A: 927IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 0.4mg
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