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Hollandaise Sauce

Course: Sauces & Gravies
Cuisine: French

Ingredients

  • 3 Egg Yolks
  • 1 Tablespoon Lemon Juice
  • 1/4 Teaspoon Salt
  • Pinch Cayenne Pepper
  • 8 to 10 Tablespoons Butter Melted & Hot
  • 1 to 3 Teaspoons Sriracha Optional, To Taste

Instructions

  • Melt the butter in a microwave until it is hot.
  • Add the egg yolks, lemon juice, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
  • With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified and of desired consistency.
  • Pour the Hollandaise sauce into a small bowl and serve while warm.

Variation:

  • Sriracha Hollandaise: Blend in Sriracha to taste.

Notes

Reheating Hollandaise Sauce: Yes, Hollandaise can be reheated, but very carefully or it will split! Microwave at 20% power for 20 seconds at a time until sauce just begins to soften. Then reheat at 10 second intervals, stirring in between until sauce is of desired consistency.