30 Second Hollandaise Sauce
User Reviews
3.4
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Prep Time
1 min
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Total Time
1 min
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Servings
16 servings
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Calories
62 kcal
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Course
Condiments
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Cuisine
French
30 Second Hollandaise Sauce
Description
The 30 Second Hollandaise Sauce combines large egg yolks, lemon juice, salt, and melted butter in a narrow, wide-mouthed container to allow the immersion blender to effectively emulsify the ingredients. The blending process produces a thick, creamy sauce resembling traditional hollandaise but with simplified preparation. Lifting the blender slightly during blending ensures complete emulsification.
The flavor is rich from the butter and egg yolks, balanced by the acidity of the lemon juice. The sauce can be adjusted by adding more lemon juice for brightness or a small amount of water to thin the consistency. The reserved egg white may be incorporated to thicken if needed.
This hollandaise can be gently reheated on the stove or in the microwave without separation. Use pasteurized eggs if concerned about raw eggs for safety. The sauce keeps refrigerated for a few days and can be enhanced with additions like mustard or cayenne pepper for variation.
Ingredients
- 3 egg large, yolks; reserve one white to thicken sauce
- 1/2 tsp salt
- 1 Tbsp lemon juice
- 1/2 cup butter 8 tablespoons
Instructions
- Put the egg yolks, salt, and lemon juice in the bottom of a wide mouthed mason jar.
- Melt the butter in a small saucepan and let cool slightly.
- Add the melted butter to the mason jar and immediately insert your immersion blender and blend for several seconds until the sauce is thick and creamy. As you are blending gently lift the blender slightly so you get all the liquid emulsified.
- Taste to adjust the seasonings. You can add more lemon juice or even water to thin the sauce if it is too thick. Note: if your sauce is too thin, try blending in the reserved egg white.
Notes
- Use a narrow, wide-mouthed jar or container for best emulsification with an immersion blender.
- If desired, add a pinch of cayenne pepper or mustard before blending for added flavor.
- To reduce risk from raw eggs, choose pasteurized eggs available in supermarkets.
- Reheat gently on stove or microwave; use within a few days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 62 kcal
% Daily Value*
| Serving | 1Tbsp | |
| Calories | 62kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 37mg | 12% |
| Sodium | 141mg | 6% |
| Potassium | 8mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 302IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.4
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