Easy Hollandaise Sauce
User Reviews
4.4
300 reviews
Good
-
Cook Time
mins
-
Total Time
2 mins
-
Servings
6
-
Calories
185 kcal
-
Course
Condiments
-
Cuisine
French
Easy Hollandaise Sauce
Report
This simple 2 minute easy hollandaise sauce is delicious and stress free. Use it for eggs benedict, as a dip for vegetables or a pour over sauce for steak or chicken. A rich and buttery sauce with the mild tang of lemon juice. Delicious and using my method you can make easy hollandaise sauce at home!
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Ingredients
We don't suggest scaling this recipe down, it makes it very hard to mix.
- 1 stick unsalted butter (note 1)
- 3 egg yolks room temperature
- ¼ teaspoon salt (note 1)
- pinch pepper cayenne/white/black all work
- 4 teaspoon lemon juice
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Instructions
You will need a immersion blender (also called stick blender, wand blender, hand blender) for this recipe.
- Place the butter in a small pan and melt it over a low heat. (Don't allow the butter to brown and turn off the heat as soon as the butter is just melted.) (see note 2)1 stick / 120 g unsalted butter
- Whilst the butter is melting, put the egg yolks, lemon juice, salt (if using) and pepper into a measuring jug that the head of your immersion blender fits into. (see note 3)3 egg yolks4 tsp lemon juice¼ tsp / 0.25 teaspoon saltpinch pepper
- Blend the egg yolk mixture for a minute, until it lightens in colour and is well combined.
- Keeping the blender in the jug, and with it running on the slowest setting, very slowly drizzle the hot melted butter over the egg mixture. (see note 4)
- As the sauce combines move the blender up through the sauce. (see note 5)
- Check the sauce, it should be slightly lemony and lightly seasoned.
- You can now add extra lemon, salt and pepper to taste. Add as required and give it a quick blend to combine.
- This is best served immediately but if that isn't possible place the jug in a bowl of body temperate water for up to an hour.
Notes
- If using salted butter, omit the salt from the recipe.
- You can melt the butter in a microwave or on the stove top.
- You need to put the eggs in a measuring jug, also called a large volume measuring cup.
- You need to slowly add the butter, otherwise your sauce will be runny.
- As you add the butter lift the stick blender up through the sauce and then move it back down through the sauce.
Nutrition Information
Show Details
Serving
1.5tablespoon
Calories
185kcal
(9%)
Carbohydrates
5g
(2%)
Protein
2g
(4%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Monounsaturated Fat
1g
Cholesterol
135mg
(45%)
Sodium
100mg
(4%)
Potassium
83mg
(2%)
Sugar
2g
(4%)
Vitamin A
700IU
(14%)
Vitamin C
35.5mg
(39%)
Calcium
20mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 1.5tablespoon | |
| Calories | 185kcal | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 135mg | 45% |
| Sodium | 100mg | 4% |
| Potassium | 83mg | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 35.5mg | 39% |
| Calcium | 20mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
300 reviews
Good
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