Quick and Easy Hollandaise
Here's a quick no-fuss way to make hollandaise sauce that doesn't split on you.
Equipment
- 1 blender
Ingredients
- 3 egg yolks Be sure they are pasteurized and properly refrigerated as this recipe isn't cooking the eggs.
- 1 tbsp lemon juice
- 1/4 tsp fresh thyme optional
- 1/16 tsp cayenne pepper
- 1/16 tsp salt
- 1/32 tsp white pepper black is fine too
- 1/2 c unsalted butter melted
Instructions
- Place yolks, lemon juice, cayenne, thyme (if using), salt, and pepper in blender.
- Run blender until fully mixed.
- While blender is running, open pour spout and slowly pour the melted butter in.
- Blend until fully emulsified.
- taste and adjust lemon juice, salt and pepper to your liking. SERVE!
Notes
Alternatively, use a double boiler with gently simmering water and whisk the eggs and lemon juice together over it. When mixture is doubled in volume, whisk in the butter until thickened. Remove from heat and add thyme, salt & pepper.