2- Minute Blender Hollandaise

Overhead shot of salmon eggs Benedict, with hollandaise poured over top, garnished with fresh herbs.

Hollandaise Sauce is delicious over eggs Benedict, and can elevate many other dishes from delicious to decadent as well.

_{Inspired by Julia Childs,}_{Mastering the Art of French Cooking}

Course Breakfast, Brunch, Sauce

Cuisine French

Diet Gluten Free, Low Lactose, Vegetarian

Prep Time 5

Total Time 5

Servings servings

Calories 250kcal

Author Renee

Equipment

1 Blender

Ingredients

3 large eggs yolks room temperature
1 tablespoon lemon juice
⅛ teaspoon salt
1 pinch cayenne or a few drops of hot sauce
½ cup unsalted butter

US Customary - Metric

Instructions

Combine yolks & seasonings: Place egg yolks, lemon juice, salt, and cayenne in a tall blender cup or mason jar (wide enough for your immersion blender). Pulse the blender to until the mixture is creamy. Set aside briefly.
Melt the butter: Heat butter in a small saucepan until bubbling and foamy (about 220°F | 104°C).
The butter must be this hot to"cook" the eggs during the blending process. Carefully pour the hot,melted butter into a small glass measuring cup with a spout.
Blend: Insert the immersion blender into the cup with the egg yolk mixture.
Start blending, then begin s-l-o-w-l-y drizzling the hot butter into the cup a very thin stream while blending continuously. Patience is key!
Taste & adjust: Add extra lemon juice, salt, cayenne or hot sauce to taste.

Notes

If you choose to melt the butter in the microwave, make sure that it is bubbling when you take it out or it won’t be hot enough to “cook” the sauce.

Nutrition