Hollandaise Sauce - Blender Method - Castle in the Mountains

Hollandaise Sauce - Blender Method

Velvety, buttery Hollandaise sauce to smother your veggies and keep you feeling full and satisfied. This classic recipe is perfect for breakfast, brunch and dinner. It's the perfect finishing touch drizzled on eggs, salmon, tender crisp vegetables and whatever else you can think up. Perfect for everything from everyday to holidays and is a time-tested crowd pleaser.

Course Condiments, Sauce

Cuisine French

Keyword gluten free

Prep Time 3

Total Time 3

Servings servings

Calories 131kcal

Author Brandy

Equipment

Ingredients

2 egg yolks
2 tsp lemon juice
1/4 tsp salt
1/4 cup butter use high quality butter (grass fed) for this recipe if you can.
1/8 tsp cayenne pepper

Instructions

Place egg yolks, lemon juice, and salt in the bowl. Blend with an immersion blender on high for 15- 20 seconds.
Do not let egg yolks come in contact with the shell when separating.
Melt butter in a small sauce pan over medium heat.
Slowly pour in the melted butter while blending until the sauce is creamy and thickened. About 1 minute or so.
Use Immediately. Don't let this sauce sit around or it will "break". See post.

Notes

The nutritional info for this recipe is based on making four servings.

If you cannot use all four servings at once, cut the recipe in half. Double the recipe without any other changes if you need more.

This recipe takes about three minutes to make and should not be made ahead.

Note about raw egg yolks~

If you are concerned about eating raw egg yolks you can warm the sauce in a saucepan on a very low setting. Stir constantly until thickened but not set.

You might need to add cream until the desired thickness is achieved (This is not ideal and not recommended because there is a lot of room for error but it can be done).

If you overheat your sauce will be chunky.

See post about egg safety and the sous vide option.

Nutrition