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Hollandaise Sauce Recipe #2

This hollandaise sauce recipe is absolutely easy to prepare in almost no time. So you can make this on the same day and time when you want to enjoy this superb delicious and unconventional sauce recipe with your favorite breakfast menu.






Prep Time10 mins
Total Time10 mins
Course: Breakfast
Cuisine: French
Keyword: Hollandaise Sauce Recipe
Calories:
Author: Maushmi Singh

Ingredients

  • 3 big egg yolks



  • 10 tbsp unsalted butter



  • 1/2 tsp salt



  • 1 tbsp lemon juice



  • 1/8 tsp cayenne (optional)



Instructions

  • Melt the butter in a small pan at a low flame. Do not boil it otherwise its moisture content will evaporate. Melt it slowly so that the moisture level of your butter remains intact.






  • Mix the egg yolks, salt, lemon juice, and cayenne into the blender and blend this mixture for about 20 to 30 seconds on a medium to medium-high speed or until the mixture lightened in color.






  • The friction generated by the blender blades will make the yolks bit cooked. Also, the blending process will add bit air into the mixture which lightens the texture of your hollandaise sauce recipe. 






  • Once the mixture gets lightened in color, simply reduce the blender speed to its lowest setting and mix the hot melted butter slowly into the mixture while the blender is running. Continue blending for the next few seconds until the butter gets mixed well with the whole mixture. In case your blender has only one speed and there is no option for increasing or reducing its speed then also it will not affect this recipe.






  • Your hollandaise sauce recipe is now ready to taste. So turn off the blender and taste your sauce hot. It must taste now lemony, buttery and very light salty. However, if the lemony and salty taste is not up to the mark depending upon your taste desire you can add a bit salt or lemon juice to taste.






  • If your hollandaise sauce is thicker in consistency and you prefer to eat bit lighter consistency then add a little amount of warm water in it to get the thinner consistency. Mix it well so that
    your ingredients incorporate well once again. Serve this sauce hot or you can even use it within one hour of its preparation. In order to keep it hot store it near the stovetop.






Notes

  • If you want to use salted butter in this recipe instead of unsalted butter then you need not to use any added amount of salt in it otherwise the ultimate recipe will be too salty to taste.
  • In case you find your sauce is about to break then don’t get panic. You can save your sauce from getting broken by re-emulsifying it. For this whip the warm sauce a bit into a tbsp of cold water or lemon juice at a time and eat it instantly.