Description
A classic creamy sauce perfect for eggs benedict and more.
Ingredients
Scale
- 3 egg yolks (room temp)
- ⅛ teaspoon salt
- 2 tablespoons lemon juice
- 4 dashes hot sauce (of your choice)
- ½ cup butter
Instructions
- Take your egg yolks and put them into your blender.
- Add in the salt, lemon juice and hot sauce. Turn on the blender and blend until smooth.
- Melt the butter in the microwave until steaming hot.
- Turn on the blender and while the blender is mixing the eggs, very slowly pour the very hot butter into the eggs, until it’s all incorporated.
- You will now have hot, delicious Hollandaise ready to go!
Notes
- Ensure the egg yolks are at room temperature for best results.
- Use your favorite hot sauce to customize the flavor.
- Store any leftovers in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 2 tablespoons
- Calories: 230
- Sugar: 0
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 2
- Cholesterol: 160