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!
Melt the butter. I do this in a measuring cup in the microwave. You can also do it in a small saucepan.
Separate the egg yolks and add them to a container that just fits the head of the immersion blender (use the blending cup your immersion blender may have come with or a mason jar).
Add the lemon juice, salt, and cayenne pepper to the container. Position the immersion blender in the container.
Slowly stream in the butter while constantly blending. Make sure to gently move the blender up/down/around to ensure even blending. This should take around 30 seconds - 1 minute.
Give it a quick taste and add more salt/pepper/lemon if necessary. Serve the sauce warm.
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!
Easy Hollandaise Sauce https://therecipecritic.com/easy-hollandaise-sauce/