Description
Hollandaise Sauce is a classic silky and buttery sauce that brightens vegetables poached eggs and seafood The blender method described here creates a stable emulsified sauce quickly making it accessible for home cooks while preserving the traditional flavor profile
Ingredients
Three egg yolks
One tablespoon lemon juice more as desired for flavor
One teaspoon Dijon style mustard made with white vinegar
Quarter teaspoon salt
Pinch of cayenne pepper
Half cup unsalted butter or ghee melted and hot
Instructions
Melt the butter in the microwave until very hot Cover the container to prevent splatter You may also heat the butter gently in a small pot on the stove
Add the egg yolks lemon juice Dijon style mustard salt and cayenne pepper to a high powered blender Blend briefly until the mixture looks homogeneous
With the blender running on medium high speed slowly stream the hot butter into the blender in a steady thin stream Allow the emulsion to form and the mixture to thicken
When the sauce is glossy and smooth stop blending Transfer the finished hollandaise to a warm bowl and serve while warm
Notes
The butter must be hot rather than merely melted for the emulsion to form correctly If the sauce looks thin the butter was likely not warm enough or it was added too quickly
To increase volume add one additional egg yolk and up to another half cup of melted butter adding the butter slowly to preserve texture
If the sauce becomes too thick whisk in a small spoonful of warm water to loosen the consistency A double boiler or bowl set over warm water is ideal for gentle reheating
- Prep Time: Five minutes
- Cook Time: No cook time beyond melting butter
- Category: Sauce
- Method: Blender method
- Cuisine: American French