Make this classic French Hollandaise Sauce the easy way! With just a few ingredients and an immersion blender, you can have perfect, rich and buttery hollandaise sauce in just a few minutes!
Course Sauce
Cuisine French
Keyword Hollandaise Sauce
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Servings 8servings
Calories 131kcal
Author Michelle
Ingredients
4egg yolksleft out at room temperature for 30 minutes
1tablespoonfreshly squeezed lemon juice
Pinchcayenne
Pinch salt
½cupunsalted buttermelted to HOT
Instructions
In the bottom of a tall glass or jar, place egg yolks, lemon juice, cayenne, and salt.
Melt butter now and make sure it's extremely hot.
Place head of immersion blender into the bottom of the cup and turn it on.
With the blender constantly running, slowly pour hot butter into cup. It should emulsify with the egg yolk and lemon juice. Continue pouring until all butter is added. Sauce should be thick and creamy, able to coat a spoon but still flow off of it.
Video
Notes
Yields about 1 cup
Egg yolks: Separate your yolks and whites, and allow the yolks to come to room temperature for about 30 minutes before starting the recipe.
Make sure your butter is HOT. This recipe works best with butter that got so hot it was a little frothy.
Storage: Store leftovers covered in the refrigerators.
Reheating: Hollandaise sauce is best served warm immediately. If you need to reheat, reheat in the microwave at 50% until just warm, using a double boiler on the stove, or by placing the closed container in hot water in a sink or bowl for about 25 minutes.