Classic Hollandaise Sauce

Rich, buttery, and smooth, Hollandaise sauce is a must-have for eggs Benedict, asparagus, salmon, and more. Below, I’ve included two methods: the classic double boiler technique and my go-to blender method for a quick and foolproof alternative.

Ingredients (Serves 2–4)

• 3 large egg yolks

• 1 tbsp fresh lemon juice (adjust to taste)

• 1/2 cup (1 stick) unsalted butter, melted

• 1/4 tsp salt (or to taste)

• Pinch of cayenne pepper (optional, for subtle heat)

Instructions

1. Prepare a double boiler:

   • Fill a small saucepan with 1 inch of water and bring to a gentle simmer.

   • Place a heatproof bowl (glass or metal) over the saucepan, ensuring the bottom doesn’t touch the water.

2. Whisk the egg yolks:

   • In the bowl, whisk together egg yolks and lemon juice until slightly thickened and pale (about 2 minutes).

3. Slowly add the butter:

   • Remove from heat and slowly drizzle in melted butter, whisking constantly.

   • Continue whisking until the sauce is thick, smooth, and glossy.

4. Season & serve:

   • Stir in salt and cayenne pepper (if using).

   • Serve immediately.

💡 Pro Tip: If the sauce is too thick, whisk in 1 tsp warm water at a time until desired consistency is reached.

Blender Hollandaise Sauce (Quick & Foolproof Method)

Instructions

1. Blend the egg yolks & lemon juice:

   • In a blender, combine egg yolks and lemon juice. Blend for 15 seconds until smooth.

2. Slowly add the butter:

   • With the blender running on low speed, slowly drizzle in hot melted butter in a steady stream.

   • Keep blending until the sauce is thick and creamy (about 30 seconds).

3. Season & adjust consistency:

   • Add salt and cayenne pepper, blend briefly to combine.

   • If needed, add 1 tsp warm water to thin the sauce.

4. Serve immediately over your favorite dishes!

💡 Why I Love the Blender Method:
✔️ Faster & easier—perfect for beginners.
✔️ Consistently smooth texture with no risk of scrambling the eggs.
✔️ Less whisking, more eating!