Hollandaise sauce is a genuine delicacy. It’s deliriously rich and yet somehow lemony and light at the same time. It makes perfection of fresh asparagus. Drizzled over Eggs Benedict and you’ve got sunshine on a plate.
So, you’ve never made Hollandaise sauce? Don’t worry. This is EASY! If you’ve tried those commercially made sauce packets instead of giving it a try on your own, you are really in for a surprise. Homemade is way better, of course, and it’s just not as complicated as its reputation. Yes, there are ways to make it ultra complicated. It’s possible to make it tricky and delicate and time sensitive. You have been warned, admonished, and cautioned. And with good reason — if you find out how easy it is to make you’d write your own cookbook!
But I’m here to say it is easy. Here’s how to do it:
Quick Hollandaise Sauce
3 egg yolks
2 – 3 T lemon juice
1/2 c butter, melted and kept warm (a narrow measuring cup with a pouring spout works best)
a couple pinches of cayenne pepper
- Put the egg yolks and lemon juice into a blender and whip for a minute or so, until the mixture is thoroughly blended.
- With the blender running at the lowest speed, start pouring the warm melted butter into the blender in a slow, steady stream. No need to drip it in, just keep the stream flowing slowly. This does take some patience, but if you just dump all the butter in at once it won’t blend properly. Leave the lid on the blender jar while you add the butter — you can do this by removing that little plastic knob in the center of the lid. When you remove that, you can pour directly into the jar without splattering all over yourself and the kitchen walls. As you pour the butter, you will notice the sauce getting thicker. This is good. Keep pouring slowly until all the butter has been added and the sauce is thick and pale yellow.
- Add the pinches of cayenne pepper and give the blender another 30 seconds to blend it in. Don’t worry about making it hot. The cayenne just gives it a subtle kick and an almost imperceptible color boost. It’s there for a reason, so don’t skip it.
That’s it! You’ve got a dreamy sauce to pour over vegetables or Eggs Benedict, or to simply prove to yourself you can do it. Voila!