Description
Hollandaise sauce is a classic creamy sauce perfect for brunch. This easy, no-fail version emulsifies in a blender with just 5 ingredients for a smooth, buttery, and tangy finish.
Ingredients
- 3 egg yolks
- 1 tablespoon lemon juice (or more to taste)
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- Pinch of cayenne pepper
- ½ cup unsalted butter or ghee, melted and hot (more for thinner sauce)
Instructions
- Melt butter until hot (microwave or stove).
- In a high-powered blender, add egg yolks, lemon juice, Dijon mustard, salt, and cayenne. Blend 5 seconds to combine.
- With blender running on medium-high, slowly stream in hot butter until fully emulsified.
- Pour into a small bowl and serve warm.
- Optional: For more sauce, add another yolk and up to ½ cup melted butter.
Notes
- Butter must be hot, not just melted, for proper emulsification.
- Can adjust lemon juice for taste.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blender
- Cuisine: American