Easy Hollandaise Sauce
This simple 2 minute easy hollandaise sauce is delicious and stress free. Use it for eggs benedict, as a dip for vegetables or a pour over sauce for steak or chicken. A rich and buttery sauce with the mild tang of lemon juice. Delicious and using my method you can make easy hollandaise sauce at home!
Ingredients
- 1 stickunsalted butter ( (note 1))
- 3egg yolks (room temperature)
- ¼ tspsalt ( (note 1))
- pepper (cayenne/white/black all work)
- 4 tsplemon juice
Directions
You will need a immersion blender (also called stick blender, wand blender, hand blender) for this recipe.
- 1
Place the butter in a small pan and melt it over a low heat. (Don't allow the butter to brown and turn off the heat as soon as the butter is just melted.) (see note 2)1 stick unsalted butter
- 2
Whilst the butter is melting, put the egg yolks, lemon juice, salt (if using) and pepper into a measuring jug that the head of your immersion blender fits into. (see note 3)3 egg yolks4 tsp lemon juice¼ tsp saltpinch pepper
- 3
Blend the egg yolk mixture for a minute, until it lightens in colour and is well combined.
- 4
Keeping the blender in the jug, and with it running on the slowest setting, very slowly drizzle the hot melted butter over the egg mixture. (see note 4)
- 5
As the sauce combines move the blender up through the sauce. (see note 5)
- 6
Check the sauce, it should be slightly lemony and lightly seasoned.
- 7
You can now add extra lemon, salt and pepper to taste. Add as required and give it a quick blend to combine.
- 8
This is best served immediately but if that isn't possible place the jug in a bowl of body temperate water for up to an hour.