I love eggs benedict and one of the things that makes it great is hollandaise sauce. Hollandaise sauces is great on a variety of things from vegetables like asparagus to proteins like fish. However, making the sauce can be a bit of a pain, unless you have this recipe and an immersion blender (optional).
This recipe is one that has worked flawlessly for me many times and if you have an immersion blender, it’s even easier. In fact, while most recipes for the sauce show it being made in a regular blender, I’ve found that for such a small batch, a quick blend with an immersion blender is much easier and results in a lot less things to clean up.
Here we go.
Ingredients
- 3 egg yolks
- 1 Tb. lemon juice
- 1 tsp. dijon
- ¼ tsp. salt
- pinch of cayenne pepper
- ½ c. very hot melted butter
Directions
The key to this is having hot melted butter. You don’t want cold or lukewarm butter for this to work as we have to emulsify the butter to make this a thick sauce.
- Separate out the egg yolks into a bowl.
- Add in the lemon juice, dijon mustard, salt, and cayanne.
- Microwave (or stovetop melt) the butter until it’s melted and hot.
- Use your immersion blender (or regular blender) and begin blending egg mixture while pouring the hot butter into it. It should thicken up within seconds.
- Enjoy.