Hollandaise Sauce
- infobramblythicket
- Apr 1
- 1 min read
Prep Time:
10 minutes
Cook Time:
5 minute
Total Time:
15 minutes
Hollandaise Sauce Recipe
My children and friends always ask for this recipe, and guests who try this sauce on Eggs Benedict claim they'll never order it at a restaurant again because it just doesn't measure up! Check out my YouTube channel to see how it's made: Youtube.com/@bramblythicket
Ingredients
Three egg yolks
Three tablespoons lemon juice
2 sticks salted butter (1 cup)
Recipe Notes
Serves 6
Accompaniments: Amazing on vegatables and Eggs Benedict
Cooking supplies: Small dish to separate the eggs yolks (you can save to egg whites for other recipes), blender, glass measuring cup, measuring spoons
Leftover Suggestions: You can keep this sauce in the refrigerator for up to two weeks. Avoid reheating the sauce on its own as it will "break" or separate. Simply incorporate it into a hot main dish or side, and it will melt.
Instructions
Add the eggs yolks to a blend and blend 3 seconds.
Add three tablespoons lemon juice and blend on high for 3 seconds.
Place two sticks of salted butter in a microwave safe cup (I like to use a 2-cup Pyrex glass measuring cup for easy pouring), cover and microwave until melted (about 1-2 minutes).
With blender on high speed, slowly add the melted butter to the egg mixture and blend for about 10 seconds.
That's it! Pour sauce into a gravy boat or directly onto vegatables or Eggs Benedict and serve immediately.
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