The Easiest Lemony Hollandaise Sauce
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.
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.
Notes
*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.