Hollandaise Sauce Recipe
This hollandaise sauce recipe is a fantastic way to bring a restaurant-quality touch to your home-cooked meals. Whether you're drizzling it over a poached egg, a serving of fresh asparagus, or a succulent piece of salmon, this sauce is sure to impress. Give it a try for your next brunch or dinner party, and see just how simple yet satisfying making your own sauces can be!
Equipment
- 1 blender (with a top opening)
Ingredients
- 3 egg yolks
- 1½ tablespoons lemon juice
- ⅔ teaspoon Dijon mustard
- ¼ teaspoon salt
- 1 pinch cayenne pepper
- 4.5 ounces butter
Instructions
- Melt the butter and heat it until it is hot.
- In the blender with a top-opening, place the egg yolks, adding mustard, lemon juice, and spices. Blend for about 10 seconds until well combined.
- Keep the blender on low speed and slowly, continuously add the hot butter in a thin stream.
- Continue blending until all the butter is incorporated and for a few seconds more.
- Serve the sauce immediately while it is still liquid. Enjoy!
Notes
This recipe makes about ¾ cup of sauce.
Store the sauce in the refrigerator and consume within two days. If you need to reheat, do so slowly on low heat, preferably over a double boiler.
If you don't have a top-opening blender, use a whisk and mix manually with quick movements.
Store the sauce in the refrigerator and consume within two days. If you need to reheat, do so slowly on low heat, preferably over a double boiler.
If you don't have a top-opening blender, use a whisk and mix manually with quick movements.