Easy Hollandaise Sauce
Made in the blender, this recipe takes 5 minutes to make! Serve this classic recipe over Eggs Benedict, broccoli, fish dishes and asparagus.
Servings: 8 servings
- 1/2 cup unsalted butter
- 4 egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- pinch cayenne pepper * optional
Melt the butter in a sauce pan over medium-high heat until hot and foamy. You can also melt it in the microwave on 20-second increments.
Add the egg yolks, lemon juice, and salt to the blender and turn it onto high.
With the blender running, slowly pour in the melted butter through the flap on the lid until it’s well combined and starts to thicken.
Transfer the sauce to a bowl and serve warm.
Tips and Techniques for the Best Hollandaise Sauce
** Nutritional information is an estimate and may vary.
- Be sure to use unsalted butter. You can control the amount of salt better that way.
- Fresh lemon juice works best. While you can use bottled lemon juice, it just doesn't taste the same.
- Hollandaise sauce is best the day it's made.
Serving: 1serving | Calories: 131kcal | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 128mg | Sodium: 78mg | Potassium: 9mg | Vitamin A: 485IU | Vitamin C: 0.7mg | Calcium: 15mg | Iron: 0.3mg