Hollandaise Sauce
Difficulty Level: Easy
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Prep Time:5 Minutes
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Cook Time:PT10M5 Minutes
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Yield:4 Servings
Ingredients
- 3 large egg yolks
- 2 tablespoons lemon juice
- Pinch each kosher salt and white pepper
- 1 dash Tabasco sauce (to taste) or pinch cayenne
- 1 stick butter, room temperature
- 3 large egg yolks
- 25.56g lemon juice
- Pinch each kosher salt and white pepper
- 1 dash Tabasco sauce (to taste) or pinch cayenne
- 1 stick butter, room temperature
You can make this sauce the traditional way, or fast and easy with a blender—your choice! Try it over salmon, asparagus, broccoli, crab cakes, baked potato or eggs benedict.
Preparation
STEP 1
Blender Method:
Place all ingredients except butter in a blender (or a container to use with a hand blender). Cover if using a traditional blender, and process for 5 seconds until well mixed.
STEP 2
In a microwave-safe bowl, heat butter in microwave until melted and hot (a glass measuring cup works best). With the blender on high, slowly pour in melted butter. Mixture should turn thick and creamy by the time all the butter is added. Adjust seasoning to taste, and keep warm by placing container in a bowl of very warm water until ready to serve.
Options
Traditional Method:
Add egg yolks, lemon juice, salt, pepper and Tabasco to double boiler over medium heat and whisk until slightly thickened and sticky. Add the butter one piece at a time, whisking until each piece is melted and incorporated before adding more. Continue to heat and stir sauce until it has the consistency of thick cream. Adjust seasoning to taste.