Happy Good Friday to you all! I’m starting my Easter prep early because we are hosting large gathering Sunday, and if I am able to share a recipe or two before Sunday with you, I’m going to try.
Today I have a very quick and easy recipe for you for hollandaise sauce made in a blender. It literally takes about 2-3 minutes and can really elevate certain dishes to make them look and tastes like a fancy restaurant dish like roasted asparagus, Eggs Benedict, or over salmon.
My only tips I would like to suggest is to season as you go. Meaning, start light with the salt, lemon juice, cayenne, and Dijon mustard. A little goes a long way and it is always wiser when seasoning with bold flavors to go light and add more. With that said, enjoy the sauce. It is a great, rich, and velvety sauce that every cook should know. Have a great weekend.
- 3 egg yolks
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt
- ⅛ teaspoon Dijon mustard
- Dash of cayenne pepper
- ½ cup (1 stick) butter
- Put the egg yolks, 2 teaspoons lemon juice, salt, mustard, and cayenne in blender.
- Heat the butter in the microwave for 30 seconds first and then in 15 second increments until melted and slightly foamy (approx. 45 seconds total).
- Place the lid on the blender and blend on high for 5 seconds.
- Remove the venting lid from the blender lid cover.
- Blend the egg mixture on medium high speed and slowly pour in a very thin stream the hot butter while the blender is on.
- Once all the butter has been added, place the vent lid back on the blender and blend on high for 5 seconds.
- Taste the sauce and add the remaining lemon juice if necessary if not more to your liking.
- Serve immediately.