Recipe Details
"Experience the luxury of a perfectly emulsified, golden-yellow Hollandaise sauce that flows like liquid silk. This recipe combines tangy lemon juice with rich, melted butter for a classic French finishing touch to any gourmet brunch."
1 Ingredients
| Qty | Item |
|---|---|
| 3 large | Egg yolks |
| 1/2 cup | Unsalted butter |
| 1 tbsp | Fresh lemon juice |
| 1 tsp | Dijon mustard |
| 1/4 tsp | Kosher salt |
| 1 pinch | Cayenne pepper |
2 Instructions
Melt the unsalted butter in a small saucepan over medium heat until it is bubbling and very hot, but not browned.
Place the egg yolks, lemon juice, Dijon mustard, salt, and a pinch of cayenne pepper into a blender.
Cover the blender and pulse for 5 seconds until the ingredients are well-combined and the mixture is slightly frothy.
Set the blender to its lowest speed setting. Remove the small plastic insert from the blender lid and very slowly drizzle the hot butter into the mixture in a thin, continuous stream.
Continue blending for another 10-15 seconds until the sauce has thickened into a velvety, creamy consistency.
Taste the sauce and adjust the seasoning with additional lemon juice or salt if desired. Pour into a warmed pitcher and serve immediately.
💡 Tips & Tricks
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·
The secret to a stable emulsion is the temperature of the butter; it must be very hot (around 175°F) to cook the yolks as it blends.
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If your sauce is too thick, whisk in a teaspoon of warm water at a time until the desired consistency is reached.
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Use high-quality grass-fed butter for a deeper golden color and superior flavor profile.
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Keep the sauce warm until serving by placing the blender jar in a bowl of warm water.
? Frequently Asked Questions
What should I do if my Hollandaise sauce breaks or curdles?
Can I make Hollandaise sauce ahead of time?
Is it safe to eat because of the raw egg yolks?
Can I make this recipe without a blender?
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