Best Hollandaise Sauce Recipe

I was thrilled to create my own Easy Hollandaise Sauce that transforms a simple brunch into a delightful experience. The blend of egg yolks, fresh lemon, and a hint of cayenne produces a rich and vibrant sauce perfect for elevating any dish. Every bite reminds me of a joyful culinary adventure.

I recently discovered what might be the best hollandaise sauce I’ve ever made and I just had to share it. This easy hollandaise is a game-changer for any breakfast or brunch.

I start with three large egg yolks, then mix in one tablespoon of fresh lemon juice along with a pinch of salt and cayenne pepper. After that, I slowly blend in 1/2 cup melted unsalted butter.

It literally takes only 5 minutes in my blender and the result is a smooth, creamy sauce that adds so much flavor to any dish. I’ve poured it over poached eggs and even a simple slice of toasted bread, and each time it brings a delightful zing.

There’s something really fun about creating a sauce that’s both simple and gourmet enough to impress anyone. I encourage you to try it out and see how a few quality ingredients can transform your morning meal.

Why I Like this Recipe

1. I really love how fast this recipe is – it only takes about 5 minutes to blend everything and I’m ready to enjoy it, which is awesome when I’m in a rush.
2. I like that the sauce comes out super creamy every time even though it’s made in a blender, and it makes my breakfast taste really fancy.
3. The mix of tangy lemon, a pinch of salt and that little hit of cayenne just makes the flavor pop in a way that I totally dig.
4. Using basic ingredients I already have in my kitchen makes it feel easy and budget friendly, plus I can adjust the seasoning as I go which is perfect for me.

Ingredients

• Egg yolks are rich in protein and fat, thickening and emulsifying your hollandaise sauce perfectly.
• Fresh lemon juice imparts tangy, sour notes that balance rich, buttery flavors superbly.
• A pinch of salt enhances natural flavors drawing out every subtle nuance in the sauce.
• Cayenne pepper offers a gentle spicy kick, warming the flavor without overpowering delicate balance.
• Melted unsalted butter lends creamy consistency and luxurious depth, uniting all sauce elements harmoniously.
• This classic hollandaise sauce exemplifies balance; every ingredient plays a vital, flavorful role.
• Ideal hollandaise pairs beautifully with steamed veggies or poached eggs for brunch.

Ingredient Quantities

• 3 large egg yolks
• 1 tablespoon fresh lemon juice
• A pinch of salt
• A pinch of cayenne pepper
• 1/2 cup unsalted butter, melted

How to Make this

1. Start by putting the egg yolks, lemon juice, a pinch of salt and a pinch of cayenne pepper in your blender.

2. Blend them on low speed for about 10 seconds until they are well mixed.

3. Make sure your unsalted butter is already melted and warm, but not too hot.

4. With the blender running slowly, slowly drizzle the melted butter into the mixture.

5. Keep blending steadily so the sauce thickens nicely.

6. If the sauce seems too thick, you can add a tiny bit of warm water to adjust the consistency.

7. Stop and give it a taste, adding a little more salt or cayenne if you like a bit more flavor.

8. Once everything looks smooth and creamy, turn off the blender.

9. Immediately pour the sauce over your breakfast or brunch dishes.

10. Enjoy your homemade Hollandaise sauce and share it with your friends if you want!

Equipment Needed

1. Blender
2. Measuring spoons
3. Measuring cup
4. Saucepan or microwave-safe bowl (for melting and warming the butter)
5. Spatula or spoon for stirring and serving

FAQ

Best Hollandaise Sauce Recipe Substitutions and Variations

• If you dont have fresh egg yolks, you can use whole eggs instead. Just separate out the whites and use only the yolks or use a pasteurized egg substitute.
• If you dont have fresh lemon juice on hand, try white wine vinegar or even a little lime juice. They give a similar tang thats needed.
• You can replace the pinch of salt with a small pinch of sea salt if you dont have regular salt around.
• If the cayenne pepper is missing, a pinch of hot paprika or red pepper flakes can do the trick for that slight heat.
• Instead of unsalted butter, you can use salted butter. Just remember to cut down a bit of the added salt so it doesnt get too salty.

Pro Tips

1. Make sure your melted butter is warm but not too hot. If it’s too hot it might scramble the yolks which can ruin your sauce.
2. When you’re slowly drizzling in the butter, keep the blender on a low and steady speed so the sauce emulsifies properly. Consistency is key here.
3. Always give it a taste in the end. If it seems a bit bland, don’t be afraid to add a touch more salt or cayenne pepper to really kick up the flavor.
4. If the sauce turns out too thick, add just a drizzle of warm water. This little tweak can make it perfect for pouring over your dish.