Ingredients
Ingredients
- 4 large egg yolks, room temperature
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 cup salted butter, melted and hot
Instructions
- Blend the yolks: In a high-speed blender, combine the egg yolks and fresh lemon juice. Blend on medium-low speed until the mixture is just combined, careful not to overmix at this stage.
- Add the butter: Pour the hot melted butter into a liquid measuring cup. With the blender running on low, remove the fill cap from the lid and slowly pour the butter in a steady, thin stream into the egg yolk mixture to create a smooth emulsion. Blend until the sauce turns pale yellow and slightly thickens.
- Serve: Remove the hollandaise sauce from the blender immediately and use it right away or transfer to a bowl. Cover the sauce tightly with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Before serving, stir in one or two tablespoons of hot water to adjust the consistency as desired.
Notes
- Use room temperature egg yolks to help the emulsification process.
- Pour the butter slowly to ensure the sauce emulsifies properly and doesn’t break.
- If the sauce is too thick, stirring in hot water will loosen it to a silky consistency.
- Serve immediately for the best texture and flavor, or keep warm briefly. It is not ideal to hold this sauce for long periods as it can separate.
- Using a blender makes this traditional sauce much quicker and easier than the stovetop method.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Sauce
- Method: Blending
- Cuisine: French
