If you’re familiar with my recipes, you know I don’t just throw the word “easy” around.
Well, this Easy Hollandaise Sauce is no exception. Instead of using a double boiler, I use a blender.
Unconventional? Yes. Delicious? Yup. The result is a smooth, creamy, buttery homemade Hollandaise sauce.
Who says you need to make the process difficult? Not me. The hardest thing you’ll have to do with this recipe is find things to pour it over.
Try it on some steamed asparagus or Eggs Benedict (one of my favorite breakfasts!), for starters. Both are tasty options.
Just be sure to keep the Hollandaise sauce warm prior to serving. When it cools, it starts to separate. Though it’ll still mostly taste the same if it separates, it won’t be as pretty.
To keep warm, you could just stick the blender container in a bowl of semi-hot water.
- 1 cup unsalted butter 2 sticks
- 3 egg yolks
- 1 1/2 tbsp freshly squeezed lemon juice
- 1/4 tsp kosher salt plus more to taste
- optional: pinch of cayenne pepper for kick of heat
- optional: Add to 1 lb. of steamed asparagus
- Melt butter in microwave (for approximately 1 minute) or in a saucepan over medium-high heat.
- Combine egg yolks, lemon juice, kosher salt and cayenne pepper, if desired, in blender. Blend on high until mixture turns light yellow in color., approximately 30-60 seconds.
- With the blender running on high, very slowly drizzle the hot, melted butter into egg yolk mixture. The mixture will start to thicken and will splash up against the sides of the blender as the emulsion forms. Continue to add the butter until fully incorporated. Season with kosher salt as needed.
- Pour over steamed asparagus.