Classic hollandaise requires some elbow grease. I was grateful to find this easy blender hollandaise sauce recipe that literally takes just five minutes.
I am so grateful for this easy blender hollandaise sauce recipe.
I adore hollandaise sauce! I love its creamy texture and delicate flavor. It’s wonderful with fish, delicious over vegetables such as steamed asparagus. And it goes wonderfully with eggs – eggs benedict is a classic recipe. But hollandaise sauce is also wonderful spooned over hard-boiled eggs.
The classic hollandaise sauce recipe requires some elbow grease, which frankly I don’t have the patience for. So I was grateful to find this easy blender recipe that literally takes just five minutes to make.
MY LATEST VIDEOSYou will need an immersion blender for this recipe. I got mine on Amazon for around $40 – this is the one I have and I like it, no complaints so far.
When you start eating low carb, you give up on sugar (although you can still eat wonderful low carb and healthy desserts!). But you need not give up on fats. In fact, for many on the keto diet, fat replaces sugar when it comes to their number one indulgence.
If you’re on the keto diet, the good news is that hollandaise sauce is naturally low in carbs and high in fats. So this is one highly pleasurable food that you can enjoy.
Hollandaise sauce cannot be refrigerated and reheated, so only make as much as you plan on using right away. I never had trouble polishing it off. 🙂
Easy Hollandaise Sauce
Ingredients
- 1 large egg yolk
- 1 teaspoon water
- 1 teaspoon lemon juice
- 1 teaspoon kosher salt
- Pinch cayenne pepper
- 8 tablespoons unsalted butter
Instructions
- Add the egg yolk, water, lemon juice, kosher salt and cayenne pepper into a cup that just fits the head of an immersion blender. I used a 16-oz coffee mug.
- Cube the butter, and place it in a glass measuring cup. Melt the butter in the microwave, in 30-second increments.
- Place your immersion blender into the bottom of the cup and turn it on. With the blender running, very slowly pour the melted butter into the cup. The butter will emulsify with the egg yolk and lemon juice, resulting in a thick, creamy sauce.
- Transfer the hollandaise sauce to a serving dish.
- Serve immediately. Hollandaise sauce cannot be cooled and reheated, but it will keep for up to one hour at warm room temperature.
Notes
