Blender Hollandaise Sauce Recipe
This 5 minute immersion blender hollandaise is literally so easy you'll wonder why you don't make it every weekend.
Servings: 2 servings
Calories: 130kcal
Ingredients
- 1 egg yolk
- 2-3 tablespoons melted butter (see notes)
- 1 teaspoon fresh lemon juice
- ⅛ teaspoon sea salt
- ⅛ teaspoon cayenne pepper
Instructions
- Place your egg yolk, cayenne pepper, salt and lemon juice in the blender and blend about 30 seconds.
- Slowly add your melted butter, just a little at a time, blending until all butter has been incorporated and the sauce has thickened (about 30 seconds to 1 minute usually).
- Serve immediately.
Notes
- Pour the butter in very slowly while pureeing to allow the sauce to emulsify.
- Adjust the amount of butter depending on how thick you want your sauce (add more butter for thinner sauce, less for thicker).
- Clarified butter will work great in this recipe, but it's not a requirement.
- If the sauce has broken (butter and egg yolks separate), blend it for another 20-30 seconds. You can also add 1-2 tablespoons of hot water to help thicken it.
- This recipe uses raw egg yolks which can cause foodborne illnesses. You can pasteurize eggs using the sous vide method by cooking them in a water bath at 135°F for 75 minutes. The place them in an ice bath for 30 minutes to cool and use like normal.
- You can also make this in a regular blender as long as the blades are down low enough.
Nutrition
Serving: 1tablespoon | Calories: 130kcal | Carbohydrates: 1g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 127mg | Sodium: 240mg | Potassium: 18mg | Fiber: 0.04g | Sugar: 0.1g | Vitamin A: 532IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.3mg