This foolproof Hollandaise Sauce is creamy, tangy, and made in a single easy step utilizing a meals processor. It’s wealthy, buttery, and the proper of entirety for eggs, veggies, or fish.
Wish to save this recipe?
Enter your electronic mail & I’ll ship it to your inbox. Plus, get nice new recipes from me each week!
I’m satisfied each breakfast is best with a drizzle of hollandaise. This model is foolproof. No double boiler, no whisking for an hour. Simply a straightforward, scrumptious sauce that tastes like a chef made it.
Now I make it every time I would like to decorate up a easy breakfast or impress visitors with one thing that feels fancy however takes simply minutes.
Why I really like this recipe
Each time I make this, it looks like a bit of win within the kitchen. I get that restaurant-quality taste with nearly no effort. It’s my go-to after I wish to flip a fundamental breakfast into one thing particular with no ton of labor.
Elements
salted butter
egg yolks
contemporary lemon juice
cayenne pepper or smoked paprika
Tools
blender (affiliate hyperlink) small saucepan, to soften butter
Step-by-step
In a small saucepan, soften the butter over low warmth till it’s totally melted and begins to bubble. Maintain the warmth low to keep away from burning the butter.
In a blender (affiliate hyperlink)
Set the blender (affiliate hyperlink)
Serve instantly over steamed greens or eggs benedict. Get pleasure from!
Love simple sauces like this? You must strive my garlic parmesan sauce
Suggestions for greatest outcomes
Mix the egg yolks for a full minute to include air so the sauce feels lighter and fewer heavy.
Make certain your butter is piping scorching whenever you use it. If it cools down an excessive amount of, the sauce received’t prove proper.
When including the butter, go sluggish and hold the blender (affiliate hyperlink) blender (affiliate hyperlink)
Style your completed sauce and tweak it as wanted. You may mix in a bit of extra salt or cayenne if it wants a lift, or add an additional teaspoon of lemon juice for extra tang.
Variations
This recipe is tremendous versatile. I’ve swapped the cayenne for smoked paprika after I needed one thing a bit of smokier. Generally I throw in a tiny little bit of garlic powder or a touch of white wine vinegar simply to combine it up.
Serving ideas
This Hollandaise is my weekend deal with. I adore it over Eggs Benedict, nevertheless it’s simply as tasty on roasted greens or salmon patties . It’s buttery, creamy, and immediately makes issues really feel particular.
Storage
This sauce is greatest served heat and contemporary, however when you have leftovers, retailer them in an hermetic container within the fridge for 3 to 4 days.
When you do that recipe please remark and price it beneath , I really like listening to from you!
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon fb fb icon print print icon squares squares icon coronary heart coronary heart icon coronary heart stable coronary heart stable icon
Description
This foolproof Hollandaise Sauce is creamy, tangy, and made in a single easy step utilizing a blender (affiliate hyperlink)
Elements
1/2 cup (1 stick) salted butter3 egg yolks2 teaspoons contemporary lemon juice1/8 teaspoon cayenne pepper or smoked paprika
Directions
In a small saucepan, soften the butter over low warmth till it’s totally melted and begins to bubble. Maintain the warmth low to keep away from burning the butter.
In a blender (affiliate hyperlink)
Set blender (affiliate hyperlink) blender (affiliate hyperlink) blender (affiliate hyperlink)
Notes
In case your blender (affiliate hyperlink) blender (affiliate hyperlink)
5 minutes 5 minutes condiment none American
Vitamin
Serving Dimension: Energy: 245 Sugar: 0.2 g Sodium: 188.6 mg Fats: 26.4 g Carbohydrates: 0.7 g Fiber: 0 g Protein: 2.3 g Ldl cholesterol: 199.3 mg
