Description
This foolproof Hollandaise Sauce is creamy, tangy, and made in one simple step using a blender (affiliate link) or food processor. It’s rich, buttery, and the perfect finishing touch for eggs, veggies, or fish.
Ingredients
Units
Scale
Ingredients
- 1/2 cup (1 stick) salted butter
- 3 egg yolks
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon cayenne pepper or smoked paprika
Instructions
Instructions
- In a small saucepan, melt the butter over low heat until it is fully melted and begins to bubble. Keep the heat low to avoid burning the butter.
- In a blender (affiliate link), combine the egg yolks, lemon juice, salt, and cayenne pepper. Blend for one minute.
- Set blender (affiliate link) to low speed and remove the lid plug from the blender (affiliate link) top. Slowly pour the hot butter into the blender (affiliate link) and blend for an additional 30 seconds until everything is combined. Taste and adjust seasonings if needed, then blend again. Serve immediately.
Notes
If your blender (affiliate link) does not have a lid plug, simply turn off the blender (affiliate link), remove the lid, and pour in a little butter at a time then place the lid back on and blend for 10-15 seconds. Repeat the steps, slowly adding the remaining hot melted butter a little at a time and blending into the sauce. The sauce will lighten up and thicken when blended properly.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: condiment
- Method: none
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 245
- Sugar: 0.2 g
- Sodium: 188.6 mg
- Fat: 26.4 g
- Carbohydrates: 0.7 g
- Fiber: 0 g
- Protein: 2.3 g
- Cholesterol: 199.3 mg