|Nutritional Guidelines (per serving)|
|Servings: 3/4 cup (3 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||42%|
|Saturated Fat 20g||98%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
I never knew hollandaise was so easy and simple to make until I tried it out for myself. It's just butter, eggs, and lemon juice—it couldn't be simpler!
An immersion blender makes the process even easier. If you don't have an immersion blender, you can also use a regular blender or a whisk if you're feeling daring. If you choose to whisk the hollandaise, it is helpful to have someone else pour the butter into the egg yolk mixture as you are whisking. It's hard to whisk and pour at the same time.
This hollandaise is delicious on top of homemade english muffins and as the essential topping on homemade eggs Benedict!
- 1 egg yolk
- 1 1/4 teaspoons water
- 1 teaspoon lemon juice (fresh)
- 1 stick butter (1/2 cup)
- Salt (to taste)
Gather the ingredients.
Place the stick of butter in a small saucepan. Melt the butter in the saucepan. Make sure to swirl the pan until the butter is no longer frothy.
Place the egg yolk in a cup that just fits the head of your immersion blender. Add the lemon juice and water to the cup.
Turn on the immersion blender and begin pouring the melted butter into the cup while the immersion blender is still on.
Blend until the sauce is completely smooth.
Whisk in the salt to taste.
Store in a lidded pot in a warm place. The Hollandaise cannot be reheated once it gets cold. It will also not pour properly if it becomes too cold. It will only stay the right consistency while it is a warm temperature, so keep that in mind when making it for whichever dish you would like to serve it with.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.
- It's important to keep the hollandaise at a warm temperature. It will lose its beautiful texture if it gets too hot or too cold. Which is why I rarely order the stuff out. Warm = bacteria growth, so make sure not to leave the sauce out for too long. Make it right before you are ready to serve.
- This makes a small serving of hollandaise, but you can easily double or triple the recipe and just mix it in a larger bowl.
- You can also make a spicier version of this deliciousness by adding in a little hot sauce when you whisk in the salt.