Hollandaise Sauce (Easy & No-Fail)
Hollandaise sauce is a classic creamy sauce that's perfect for brunch and comes together with 5 simple ingredients. It's easy and foolproof in a blender! Watch the video above to see how I make it.
Servings: 4 servings
- 3 egg yolks
- 1 tablespoon lemon juice or more as desired for flavor
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- pinch of cayenne pepper
- 1/2 cup unsalted butter or ghee or more for a thinner consistency, melted and hot
Melt the butter in a microwave (make sure it's covered as it will splatter) for about 1 minute, until it's hot. Alternatively, you could heat it on the stove.
Add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified.
Pour the hollandaise sauce into a small bowl and serve while warm.
- I mention this above, but just to reiterate... your butter needs to be hot, not just melted. The recipe will not emulsify with luke warm butter.
- If you'd like more sauce, just add another yolk and up to another 1/2 cup of melted butter.
Calories: 249kcal | Carbohydrates: 1g | Protein: 2g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 207mg | Sodium: 369mg | Potassium: 15mg | Sugar: 1g | Vitamin A: 904IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg