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Hollandaise Sauce

A rich, buttery and decadent sauce perfect for eggs Benedict, steak Oscar and other dishes. Making it in a blender makes it extremely easy to whip up.

Course Sauces
Cuisine French
Keyword Easy Sauces, European Sauces, Fancy Sauces, French Recipes, Hollandaise Sauce, Lemon Butter Sauce
Servings 1 cup
Author The Tiny Fairy

Ingredients

  • 3 extra large egg yolks, room temperature
  • 1 ½ Tablespoons lemon juice, fresh squeezed
  • ¾ teaspoon kosher salt prefer Diamond brand
  • ¼ teaspoon black pepper, freshly ground
  • 1 stick unsalted butter prefer Plugra brand
  • 1 Tablespoon Parsley or Tarragon, fresh

Instructions

  1. To a blender, add egg yolks, lemon juice, salt and pepper and blend together for 20 seconds.

  2. In a small saucepan, melt the butter until it's hot. With the blender on low, remove the small circular insert in the top of the blender, and slowly drizzle the hot butter until it is fully blended and the sauce is thick. About 30 seconds.

    Note: To thin the sauce, add 1/2 teaspoon of water at a time until you reach desired thickness.

  3. Add the fresh herb and pulse a few times to incorporate. Serve immediately.

Recipe Notes

Adapted from Pioneer Woman and Alton Brown's recipes.