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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)
- 3 large egg yolks
- 1/4 teaspoon salt
- Pinch of cracked black pepper
- 1 tablespoon fresh lemon juice* (adjust to your taste preference)
- 1/2 cup unsalted butter (4 oz | 125 g)
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.
*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.
Calories: 245kcal | Protein: 2g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 199mg | Sodium: 154mg | Potassium: 13mg | Vitamin A: 895IU | Vitamin C: 1.5mg | Calcium: 23mg | Iron: 0.3mg