Hollandaise Sauce

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hollandaise sauce

Hollandaise Sauce

Course: Breakfast & Brunch, Main Courses, Salads & Dressings
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  • 3/4 Cup Unsalted Butter
  • 4 Extra Large Egg Yolk (room temperature)
  • 3 Tbl Freshly Squeezed Lemon Juice
  • 2 Pinches Cayenne Pepper
  • 1.5 tsp Kosher Salt
  • 3/4 tsp Freshly Ground Pepper


  • Melt the butter in a small saucepan. Place the egg yolks, lemon juice, kosher salt, freshly ground pepper and cayenne in the jar of a blender. Blend for 15 seconds.
  • With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds until the sauce is thick.
  • You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot water and blend for a few seconds before serving.