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.
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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), mix the egg yolks, lemon juice, salt, and cayenne pepper. Mix for 1 minute till clean.
- Set the blender (affiliate hyperlink) to a low velocity and hold it working. Slowly pour the recent melted butter into the combination by means of the lid opening, persevering with to mix for an additional 30 seconds till all the things is effectively combined. Style and modify the seasonings if wanted, then mix once more.
- Serve instantly over steamed greens or eggs benedict. Get pleasure from!
Love simple sauces like this? You must strive my garlic parmesan sauce for the proper pairing.
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) working. In case your blender (affiliate hyperlink) doesn’t have a lid insert, simply flip it off, take away the lid, pour in a bit of butter, mix for 10–15 seconds, then repeat till it’s all integrated. You’ll discover the sauce thicken and grow to be smoother as you go.
- 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.
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PrintDescription
This foolproof Hollandaise Sauce is creamy, tangy, and made in a single easy step utilizing a blender (affiliate hyperlink) or meals processor. It’s wealthy, buttery, and the proper of entirety for eggs, veggies, or fish.
Elements
- 1/2 cup (1 stick) salted butter
- 3 egg yolks
- 2 teaspoons contemporary lemon juice
- 1/8 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), mix the egg yolks, lemon juice, salt, and cayenne pepper. Mix for one minute.
- Set blender (affiliate hyperlink) to low velocity and take away the lid plug from the blender (affiliate hyperlink) prime. Slowly pour the recent butter into the blender (affiliate hyperlink) and mix for an extra 30 seconds till all the things is mixed. Style and modify seasonings if wanted, then mix once more. Serve instantly.
Notes
In case your blender (affiliate hyperlink) doesn’t have a lid plug, merely flip off the blender (affiliate hyperlink), take away the lid, and pour in a bit of butter at a time then place the lid again on and mix for 10-15 seconds. Repeat the steps, slowly including the remaining scorching melted butter a bit of at a time and mixing into the sauce. The sauce will loosen up and thicken when blended correctly.
- Prep Time: 5 minutes
- Cook dinner Time: 5 minutes
- Class: condiment
- Technique: none
- Delicacies: 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
