Ingredients
3 large egg yolks, room temperature
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup (1 stick) unsalted butter, melted and hot
Instructions
Step 1: Place the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper into the base of a blender or a tall immersion blender jar.
Step 2: Melt the butter in a small saucepan or microwave-safe bowl until it is bubbling hot.
Step 3: Put the lid on the blender and pulse for 5 seconds to combine the yolk mixture.
Step 4: Set the blender to its lowest speed and, while running, very slowly drizzle in the hot butter in a thin, steady stream. This process should take about 30 to 60 seconds for the hollandaise sauce recipe to emulsify.
Step 5: Once all the butter is incorporated, turn off the blender. Taste the sauce and adjust the salt or lemon juice if necessary. Serve immediately while warm.
Notes
If the sauce gets too thick, add a teaspoon of warm water and pulse briefly. Use the sauce immediately as it does not reheat well over high heat.
- Prep Time: PT2M
- Cook Time: PT3M
- Category: Savory Breakfasts
- Cuisine: French
Nutrition
- Serving Size: 2 tablespoons
- Calories: 145 kcal
- Sugar: 0.5g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 95mg
Keywords: hollandaise sauce recipe, easy hollandaise, blender hollandaise, eggs benedict sauce, french mother sauce
