Hollandaise Sauce
Deliciously creamy hollandaise sauce made with egg yolks, butter, lemon juice, salt and pepper! If you love a good hollandaise sauce, you will love how easy this is!
Servings: 4 - 6 serves (makes about 1 cup of sauce)
Ingredients
- 3 large egg yolks
- 1/4 teaspoon salt
- 1 pinch cracked pepper
- 1 tablespoon lemon juice fresh squeezed, adjust to your taste preference
- 1/2 cup unsalted butter
Instructions
- Combine eggs yolks, salt, pepper and lemon juice in a blender jug.
- Microwave the butter in a microwave safe bowl in 20 second increments until completely melted and hot to the touch.
Alternatively: Melt the butter in a small saucepan until beginning to foam. - Cover the blender with a lid and blend the yolk mixture at high speed for 3 seconds.
- With the blender still running, uncover (or take out the middle plastic piece from the lid) and slowly pour the hot melted butter in a thin stream.
- The sauce will begin to thicken with half of the butter blended in.
- Taste test and season with a little extra salt and pepper, if needed.
Notes
*Substitute lemon juice for white vinegar.
The friction of the blender blades along with the hot butter will somewhat cook the egg during emulsion. Consume with caution. To reduce a risk of salmonella or other food-related illnesses, use good quality, fresh, refrigerated eggs.
Nutrition
Calories: 245kcal | Carbohydrates: 1g | Protein: 2g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 155mg | Potassium: 25mg | Fiber: 0.02g | Sugar: 0.2g | Vitamin A: 893IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 0.4mg