Name: Easy Hollandaise Sauce
Prep time: 5 min
Total time: 5 min
Yield: 0 servings
Cuisine: French
Ingredients: . Egg yolks mixture; 3 large egg yolks; 1 tablespoon fresh lemon juice; ½ teaspoon Dijon mustard; Heaping ¼ teaspoon sea salt; 2 pinches cayenne pepper; . Butter; ½ cup unsalted butter ((1 stick)); Hot water ((as needed))

Welcome to the world of delicious sauces! This Easy Hollandaise Sauce is a game changer for your breakfast and brunch dishes.

Quick Tips

Make sure your butter is hot for the best emulsion! This part’s so satisfying as you watch the sauce come together.

Why You'll Love It

This creamy, zesty sauce pairs perfectly with eggs, veggies, and more. Trust me, you’ll love it!

Ingredients

Egg yolks mixture:
3 large egg yolks
1 tablespoon fresh lemon juice
½ teaspoon Dijon mustard
Heaping ¼ teaspoon sea salt
2 pinches cayenne pepper
Butter:
½ cup unsalted butter ((1 stick))
Hot water ((as needed))

Instructions

Blend the Egg Yolks:
Step 1

In a blender, place the egg yolks, lemon juice, mustard, salt, and cayenne. Blend for 5 to 15 seconds, or until the mixture is frothy.
Melt the Butter:
Step 2

Place the butter in a small pot over medium-low heat. Cook, stirring, until melted. Transfer the melted butter to a glass liquid measuring cup so that it's easy to pour.
Emulsify the Sauce:
Step 3

With the blender running on low, slowly pour in the hot butter, blending until the sauce is emulsified.
Adjust Consistency:
Step 4

The sauce should have a thick but pourable consistency. If it's too thick, blend in hot water, 1 tablespoon at a time, to loosen it. Season to taste and serve immediately.

Nutrition

Calories: 220, Fat: 24g, Carbs: 1g, Protein: 2g

Cooking techniques

This recipe employs the emulsion technique, blending hot melted butter into the egg yolk mixture to create a smooth sauce.

Variations or substitutions

Feel free to experiment with different types of mustard or add herbs like dill for a unique flavor twist!

Storage tips

Hollandaise is best served fresh but can be kept in the fridge for a couple of hours. Reheat gently before serving.

Notes

For a lighter version, you can use half the amount of butter and replace it with olive oil.