Easy Hollandaise Sauce
Ingredients
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice or more to taste
- ½ teaspoon Dijon mustard
- ½ teaspoon sea salt
- Pinch of cayenne pepper
- 1/2 cup unsalted butter
Instructions
To Make the Hollandaise Sauce:
- Place the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper in the jar of a blender.
- Blend for about 10 seconds.
- Melt the butter in the microwave, covered to prevent splatters until hot and completely melted, about 50 seconds to 1 minute depending on your microwave. You can also melt the butter over low heat on the stove top.
- With the blender running on medium, slowly pour the hot butter into the egg/lemon mixture until it emulsifies into a sauce. Season to taste and serve.
Notes
- Make sure the butter is hot before pouring it over the egg mixture.
- If your sauce doesn't thicken (this may happen if your butter isn't hot enough), you can try heating the sauce in the microwave until it gets thick. , Microwave the sauce in very small intervals (about 5-6 seconds), whisking between intervals. You must keep an eye on it as you could end up with greasy scrambled eggs.
- If your sauce is too thin, you can stir in additional hot butter. Only a bit at a time until you reach a nice consistency.
Nutrition
Calories: 248 kcal, Carbohydrates: 1 g, Protein: 2 g, Fat: 27 g, Saturated Fat: 16 g, Trans Fat: 1 g, Cholesterol: 207 mg, Sodium: 307 mg, Potassium: 26 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 904 IU, Vitamin C: 1 mg, Calcium: 25 mg, Iron: 1 mg
