Description

A rich, silky, restaurant-quality hollandaise sauce made effortlessly in a blender in just five minutes. Perfect for eggs Benedict, vegetables, potatoes, and more, with no double boiler or whisking required.

Ingredients

4 egg yolks

1/2 teaspoon Dijon mustard (or 1 teaspoon for extra tang)

1 tablespoon fresh lemon juice + 1 teaspoon

1/8 teaspoon cayenne pepper

2–3 dashes salt

Black pepper, to taste

1/2 cup butter (1 stick), melted and hot

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Instructions

Add egg yolks, Dijon mustard, lemon juice, cayenne, salt, and pepper to a blender; blend until smooth.
Microwave the butter until fully melted and very hot.
With the blender running on low and the spout lid removed, slowly pour in the hot butter. The sauce will thicken immediately.
Taste and adjust seasoning with extra lemon, salt, or pepper.
Transfer to a warm container and keep warm by placing it in a bowl of very hot water. Avoid microwaving to prevent curdling.

Notes

Swap cayenne for your favorite hot sauce for a different heat profile.

Add extra lemon at the end for a brighter, more tangy hollandaise.

Blend in fresh herbs like tarragon or chives for a flavored variation.

If the sauce is too thick, blend in warm water or extra lemon juice.

If too thin, blend in more hot melted butter.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Sauce
Method: Blender
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 0g
Sodium: 180mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 3g
Cholesterol: 205mg