Simple Blender Hollandaise Sauce Recipe

Cut 2 sticks of butter into pieces and melt them on the stove, ensuring they do not boil.

Squeeze the juice of 1 lemon into a bowl, aiming for about 2 tablespoons of juice.

Separate 4 egg yolks from the whites and place the yolks in a blender.

Add the lemon juice and scant 1/4 teaspoon of cayenne to the egg yolks in the blender.

Blend the egg yolks, lemon juice, and cayenne until the yolks are lighter in color.

Once the butter is melted, drizzle it slowly into the egg mixture while blending on high speed.

Taste the sauce and adjust the flavor by adding more lemon juice if desired.

Serve the hollandaise sauce immediately or store it in the fridge for later use.

Equipment Needed

Allergens