Ingredients
Hollandaise Sauce Ingredients
- 4 large egg yolks, room temperature
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 cup salted butter, melted and hot
Instructions
- Blend Egg Yolks and Lemon Juice: In a high speed blender, combine the egg yolks and lemon juice and blend on medium low speed until just combined and smooth.
- Slowly Incorporate Butter: Transfer the hot melted butter to a liquid measuring cup. With the blender running, remove the fill cap from the blender lid and slowly pour the butter in a steady stream into the egg yolk mixture. Continue blending until the sauce is pale yellow and slightly thickened.
- Serve or Store: Remove the hollandaise sauce from the blender and use immediately, or set aside in a bowl covered tightly with plastic wrap pressed down onto the surface of the sauce to prevent a skin from forming. When ready to serve, stir in 1 to 2 tablespoons of hot water to adjust the consistency as desired.
Notes
- Use room temperature egg yolks to ensure smooth blending and avoid curdling.
- Slowly adding hot melted butter is key to emulsifying the sauce properly.
- Keep sauce warm but not hot; overheating can cause the sauce to separate.
- If the sauce thickens too much, thin it with a tablespoon of warm water.
- Best served fresh but can be kept warm for short periods by covering tightly.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: French
