Easy Hollandaise Sauce
Hollandaise sauce is the perfect treat, great for a classic steak Oscar and a necessary part of one of my Sunday brunch favorites, Eggs Benedict. However, hollandaise sauce can be a challenge to make on the stovetop so this no-stovetop is the perfect way to get creamy, non-scrambled hollandaise sauce every time. This recipe calls for an immersion blender, but can also be done in a single-serving style blender (see note below).
Easy Hollandaise Sauce
Equipment
- Immersion Blender
Ingredients
- 3 egg yolks
- 1/2 cup butter
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1 dash cayenne
- parsley for garnish optional
Instructions
- Add the egg yolks to a blender cup that is slightly bigger in diameter than the head of your immersion blender.
- Add in the lemon juice, salt, and cayenne.
- Melt the butter in the microwave completely and place next to your immersion blender (the heat from the butter is what will cook your sauce – you will need to work fast so the butter doesn't cool too much).
- Place the immersion blender head over the egg yolks and begin to blend for 2-3 seconds. Begin pouring in the butter as you continue to blend, keeping the blender head on the bottom of the cup. Once all the butter has been added, slowly begin to raises the blender head to emulsify the mixture. Move the blender head up and down until the sauce is completely emulsified.
- Use the sauce immediately or refrigerate. This sauce refrigerates and reheats relatively well and keeps for 2-3 days in the fridge.
Notes
Note: You can use this recipe with a single-serving style blender, though it can be a little more challenging. You will need to work very fast, adding all ingredients except the butter, then adding the hot butter to the cup and quickly transferring to the blender base. Blend until emulsified.