Get ready to elevate your culinary game with this lusciously delicious Lemony Hollandaise Sauce. This recipe is incredibly easy to make and will leave anyone impressed with its rich, creamy texture & bright, tangy flavor. Whip up this restaurant-quality sauce in no time, without any fuss. It’s perfect for drizzling over eggs benedict, vegetables, or your favorite brunch dishes. This is the BEST hollandaise sauce to add to your repertoire.
Easy Peazy Lemon Squeezy
Hollandaise sauce is a classic accompaniment to many dishes, from eggs Benedict to steamed vegetables. However, it often has a reputation for being tricky to prepare. I’m here to show you how to make the easiest lemony hollandaise sauce in under 10 minutes using a mason jar and immersion blender.
Why I Love a Lemony Hollandaise
I adore a lemon-forward flavor in my hollandaise sauce because it adds a bright, zesty note that cuts through the richness of the butter and egg yolks. If you prefer a milder lemon taste, you can reduce the lemon juice to 1 tablespoon. The beauty of this recipe is its versatility; you can adjust the ingredients to suit your palate.
Easy Cleanup and Storage
One of the reasons I use a mason jar and an immersion blender is for the convenience. Not only does it make the blending process quick and easy, but it also means less mess to clean up. Plus, the mason jar doubles as a storage container, making it simple to keep any leftover sauce. Just pop it in the fridge and reheat when needed.
Practice makes Perfect
While hollandaise sauce may seem daunting, these tips will help you achieve the perfect consistency and flavor every time. Soon you’ll be whipping this sauce up like a profesh, impressing your friends and family!
1. Use Fresh Ingredients: Fresh eggs yield a richer, creamier sauce. Opt for a high-quality salted butter for the best flavor.
2. Control the Temperature: Ensure your melted butter is hot but not scorching. This helps the emulsion process without cooking the egg yolks too quickly. Let your egg yolks come to room temperature before blending. This helps them incorporate more smoothly with the butter.
3. Emulsification: Pour the hot butter slowly into the egg mixture while blending. This gradual addition helps create a stable emulsion. Blend your ingredients thoroughly to create a smooth, creamy texture. If the sauce isn’t thickening as desired, try adding another egg yolk.
4. Seasoning: Start with a pinch of salt and adjust to your preference. If you’re adding Dijon mustard and cayenne, do so sparingly and taste as you go. For a less tangy sauce, reduce the lemon juice. You can always add more if needed.
5. Consistency: If your sauce is too thick, blend in a teaspoon of warm water until it reaches the desired consistency. If it’s too thin, an extra egg yolk or a little more melted butter can help thicken it.
6. Storing and Reheating
- Storage: Store leftover sauce in the fridge in the mason jar you used to make it. This not only saves dishes but also keeps the sauce fresh.
- Reheating: When reheating, do so gently. Microwave in 20-30 second increments, stirring well after each increment to avoid overheating and breaking the sauce.
7. Practice makes perfect: The more you make hollandaise, the more comfortable you’ll become with the process. Don’t be discouraged if it takes a few tries to perfect. Take your time blending and adding ingredients. Rushing can lead to a broken sauce.
Ingredients!
- 1/2 cup salted butter
- 3 large egg yolks
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard (optional)
- Pinch of cayenne (optional)
- Pinch of salt
*If you only have unsalted butter on hand, add in 1/4 teaspoon salt into the hot melted butter and quickly stir to dissolve before adding to the remaining ingredients.
Instructions :
- Separate the Yolks: Begin by separating the egg yolks from the whites. You’ll only need the yolks for this recipe.
- Combine Ingredients: In a mason jar or blender, combine the egg yolks, lemon juice, Dijon mustard (if using), cayenne (if using), and a pinch of salt.
- Melt the Butter: In a microwave-safe bowl, heat the butter for approximately 45 seconds – 1 minute or until completely melted and hot. Make sure to cover the bowl to prevent splattering.
- Blend Until Emulsified: Pour the hot melted butter into the mason jar with the other ingredients. Using an immersion blender, blend until the mixture is emulsified and creamy. The sauce should have a pourable consistency. If it’s not as thick as you’d like, blend in another egg yolk.
- Serve and Enjoy: That’s it! Pour the hollandaise sauce over your favorite breakfast eggs, asparagus, or whatever you fancy.
- Storage Tips: Any leftover sauce can be stored in the fridge for up to five days. To reheat, simply microwave it for 20-30 seconds and give it a good stir.
Bon Apetit!
Making hollandaise sauce doesn’t have to be intimidating. With this easy method, you can whip up a delicious, lemony hollandaise in no time. Whether you’re topping eggs Benedict, drizzling over steamed veggies, or adding a gourmet touch to your dishes, this sauce is sure to impress.
For more delicious recipes and kitchen tips, be sure to check out my blog at amandapetito.com. Happy cooking!
The Easiest Lemony Hollandaise Sauce
Equipment
- immersion blender or regular blender
- mason jar
- microwave safe bowl
Ingredients
- 1/2 cup salted butter
- 3 large egg yolks
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard optional
- Pinch of cayenne optional
- Pinch of salt
Instructions
- Separate the Yolks: Begin by separating the egg yolks from the whites. You’ll only need the yolks for this recipe.
- Combine Ingredients: In a mason jar or blender, combine the egg yolks, lemon juice, Dijon mustard (if using), cayenne (if using), and a pinch of salt.
- Melt the Butter: In a microwave-safe bowl, heat the butter for approximately 45 seconds – 1 minute or until completely melted and hot. Make sure to cover the bowl to prevent splattering.
- Blend Until Emulsified: Pour the hot melted butter into the mason jar with the other ingredients. Using an immersion blender, blend until the mixture is emulsified and creamy. The sauce should have a pourable consistency. If it’s not as thick as you’d like, blend in another egg yolk.
- Serve and Enjoy: That’s it! Pour the hollandaise sauce over your favorite breakfast eggs, asparagus, or whatever you fancy.
- Storage Tips: Any leftover sauce can be stored in the fridge for up to five days. To reheat, simply microwave it for 20-30 seconds and give it a good stir.
