Easy Hollandaise Sauce
This Easy Hollandaise Sauce is creamy with butter and rich with egg yolks. It is fresh with lemon juice and has a cayenne kick. Mix this perfect combination of flavors up in a blender in under 15 minutes for a quick and easy sauce to pair with your veggies, fish, steak, eggs, and more!
Servings: 8 servings
- 4 egg yolks
- 1 Tablespoon lemon juice
- ½ teaspoon dijon mustard optional
- Pinch of cayenne pepper optional
- Pinch of salt
- ½ cup salted butter melted and very hot
Combine egg yolks, dijon mustard, lemon juice, cayenne pepper, salt, and pepper in a blender. Blend for 10-15 seconds until smooth.
Melt the butter in the microwave. Slowly drizzle the very hot melted butter into the egg yolk mixture while the blender is running on low speed. The sauce should begin to thicken immediately.
Taste and adjust seasoning, if needed, then transfer the sauce to a serving container or jar. Serve immediately or keep warm by placing the serving container into a large bowl filled with hot water, but be careful not to get any in your sauce.
- Make-ahead: You can make this sauce a few days in advance and keep it in the fridge. To reheat, do NOT microwave, which will cook and curdle the eggs. Instead, place the jar of hollandaise sauce in a bowl of very hot water and let it sit, stirring occasionally, until heated through. You may need to replace the water if it cools too much.
Calories: 131kcal | Carbohydrates: 1g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 109mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 485IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg