No Fuss Hollandaise Sauce

Poached salmon with hollandaise sauce being poured on top

Course: Sauce

Cuisine: Sauce

Prep Time: 3

Cook Time: 2

Total Time: 5

Servings: people

Calories: 244kcal

Author: Kris Longwell

This no fuss hollandaise sauce takes the classic mother sauce and makes it super simple. All you need is a good blender and you're good to go. All the flavor, and no worries with a double broiler. Use this no fuss hollandaise sauce on roasted veggies, eggs benedict, or poached salmon.

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Equipment

Blender, or small food processor

Ingredients

12 tablespoon unsalted butter 1½ sticks
4 egg yolks room temp
3 tablespoon lemon juice freshly squeezed
1½ teaspoon Kosher salt
¾ teaspoon freshly ground black pepper
1 pinch cayenne pepper or more, to taste
warm water as needed

Instructions

Place butter in a small saucepan, and melt over medium-low heat.
In a blender, add the egg yolks, lemon juice, salt, pepper, and cayenne and blend for about 10 to 15 seconds.
Remove the vent from the lid of the blender. Carefully turn back on the blender.
Slowly pour in the warm melted butter. Blend until sauce is thick and smooth.
Taste, and adjust seasonings, if necessary. Slowly, and gradually, add enough warm water until you reach your desired pourable consistency.
Serve within 1 hour. If you are making ahead of time, add 1 tablespoon of hot tap water and blend before serving. But really, it's so easy, you can make this an hour before you need it, with no problem.

Video

Nutrition

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