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Hollandaise Sauce Recipe #1

This creamy thick textured sauce uses egg yolks as its primary ingredient which brings the real essence of this French cuisine sauce. This goes well with egg poached, steamed asparagus and other common spring vegetables.






Prep Time5 mins
Total Time5 mins
Course: Breakfast
Cuisine: French
Keyword: Hollandaise Sauce Recipe
Calories: 245kcal
Author: Maushmi Singh

Ingredients

  • 3 large size egg’s yolks



  • 1/2 cup unsalted butter (4 oz)



  • 1 tbsp fresh lemon juice (adjust as per your taste bud)



  • pinch of cracked black pepper
  • 1/4 tsp salt



Instructions

  • For preparing this sauce recipe first you need to mix egg yolks, pepper, salt and lemon juice in the blender jug.






  • Melt the butter in the microwave using a microwave-safe container. Melt it for 20 seconds or until it completely get melted and hot to touch.






  • If a microwave is not available then the butter can also be melted in a small size saucepan in gas stove. If you are using saucepan for melting the butter then melt it until it starts foaming.






  • After covering the blender with lid, blend the egg yolk mixture at a high speed for a minimum of 3 seconds.






  • In between this blending process pour the thin stream of melted butter by uncovering the lid or by removing the middle plastic piece from the lid.






  • Once the butter combines with other blending mixtures then sauce automatically starts getting thicken.






  • Your sauce is ready to serve. Enjoy it hot in your breakfast. As per your taste bud, you can add extra salt and pepper for enhancing the taste of prepared hollandaise sauce.






Notes

  • If you do not like the taste of lemon or want to try something different in your recipe then you can easily replace lemon juice with white vinegar as this also tastes great.
  • Use only fresh, good quality and refrigerated eggs in this recipe in order to prevent the risk of food-related illnesses such as Salmonella.
  • The egg yolks get cooked to some extent during the blending process due to the friction of blender blades with hot butter. So it must be consumed cautiously. This is the reason this sauce should be consumed in a very lesser quantity and in less frequency.