Foolproof Blender Hollandaise Sauce
Make a rich, creamy, and velvety Hollandaise sauce quickly using an immersion blender. This method is simple and reliable.
- Prep Time: 5 min
- Cook Time: 3 min
- Total Time: 8 min
- Yield: About 3/4 cup
- Category: Sauce
- Method: Blender Emulsion
- Cuisine: French
- Diet: Low Carb
Ingredients
Scale
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- Pinch of cayenne pepper
- 1/2 cup unsalted butter, melted and hot
Instructions
- Place the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper into the bottom of a tall, narrow container suitable for an immersion blender.
- Melt the butter completely until it is hot but not browned.
- Place the head of the immersion blender directly onto the bottom of the container, covering the egg yolks.
- Turn the blender on high speed. Slowly drizzle the hot melted butter in a thin, steady stream into the blender while keeping the head submerged for the first few seconds.
- Once the sauce begins to emulsify and thicken, slowly lift the blender head up and down to incorporate the remaining butter.
- Continue blending until the sauce is thick, creamy, and pale yellow.
- Serve immediately over Eggs Benedict, asparagus, or salmon.
Notes
- If the sauce is too thick, add a few drops of warm water to thin it slightly.
- Use the sauce immediately; Hollandaise does not hold well.
- Ensure your melted butter is hot when you add it for the best emulsion.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 0.1
- Sodium: 95
- Fat: 19.5
- Saturated Fat: 12.0
- Unsaturated Fat: 7.5
- Trans Fat: 0.2
- Carbohydrates: 0.5
- Fiber: 0.1
- Protein: 1.8
- Cholesterol: 105
Find it online: https://delishdreams.com/easy-hollandaise-sauce-recipe/