Easy Hollandaise Sauce
Hollandaise sauce is creamy and delicious! Use it on top of some roasted vegetables or some eggs benedict and it makes the best breakfast! It's SOO GOOD!
Servings: 6 servings
Ingredients
- ½ cup unsalted butter
- 3 large egg yolks
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- pinch cayenne pepper
Instructions
- Melt ½ cup unsalted butter in the microwave in a microwave-safe bowl. You can also do it in a small saucepan if you prefer.
- Separate 3 large egg yolks and add them to a container like a Mason jar. You want the head of the immersion blender to fit in the container.
- Add 1 teaspoon lemon juice, ¼ teaspoon salt, and a pinch cayenne pepper. Position the immersion blender in the container.
- Slowly stream in the melted butter while constantly blending. Make sure to gently move the blender around to ensure even blending. This should take around 30 seconds to 1 minute.
- Give it a quick taste and adjust the flavors if needed. Serve the sauce warm.
Notes
- Makes about 1 cup (feeds approximately 6 people but will depend on how much people eat).
- If you're worried about eating raw egg yolks, buy pasteurized eggs. The hot butter will cook the eggs a bit (but we don't want it too hot or they will scramble).
- Please see blog post for more tips/tricks on how to successfully make this sauce!
Nutrition
Calories: 163kcal | Carbohydrates: 1g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 133mg | Sodium: 236mg | Potassium: 9mg | Sugar: 1g | Vitamin A: 595IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
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