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Hollandaise Sauce

Prep Time:

5 minutes

Cook Time:

0 minutes

Serves:

1 C (approximately)

This classic sauce usually served over eggs benedict is actually quite simple to make with this recipe using a blender. The classic stovetop method can sometimes end up with egg yolks that end up cooking instead of emulsifying with the melted butter.

5 minutes

Ingredients


  • 3 egg yolks

  • 1 stick of hot melted butter

  • 1 t dijon mustard

  • Juice of ½ lemon (1 T)

  • ½ t salt

  • Dash of cayenne pepper


Preparation

  1. In a glass microwave-safe mixing cup, melt 1 stick of butter for 1 minute.

  2. Meanwhile, add egg yolks, lemon juice, dijon, salt, and cayenne to a blender and blend for 10 seconds on medium-high speed.

  3. While the blender is still running, slowly stream the hot, melted butter into the mixture and continue to blend until sauce is smooth and creamy.

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