Easy Hollandaise Sauce
User Reviews
4.4
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Cook Time
2 mins
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Total Time
2 mins
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Servings
6
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Calories
185 kcal
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Course
Condiments
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Cuisine
French
Easy Hollandaise Sauce
Description
This hollandaise sauce recipe carefully blends room temperature egg yolks with lemon juice, salt, and pepper, using an immersion blender in a deep measuring jug. Meanwhile, unsalted butter is gently melted without browning and then added slowly to the yolks to form a stable emulsion. Moving the blender up and down during incorporation helps achieve a light, silky texture.
The resulting sauce balances richness from the butter with brightness from the lemon juice and mild seasoning. It can be customized with added seasonings, but the base is classic and versatile. Proper technique prevents curdling or a runny texture.
This sauce serves as a complement to many dishes, especially eggs Benedict, steamed vegetables, or grilled fish. It is recommended to prepare it fresh and serve promptly for best texture and flavor.
Ingredients
We don't suggest scaling this recipe down, it makes it very hard to mix.
- 1 tick butter note 1, unsalted
- 3 egg room temperature, yolk
- ¼ teaspoon salt (note 1)
- pinch black pepper cayenne/white/black all work
- 4 teaspoon lemon juice
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 adding additional salt to the sauce.
- Melt butter gently on low heat to prevent browning, which affects flavor and texture.
- Use a deep measuring jug for blending the egg yolks and lemon juice with an immersion blender.
- Add the melted butter very slowly while blending to ensure the sauce emulsifies properly without becoming runny.
- Move the immersion blender up and down through the sauce during mixing to help achieve a smooth consistency.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
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