sauce
Hollandaise
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Prep
5 min
Cook
5 min
Total
10 min
Serves
about 480 ml (2 cups)
Keeps
Best made fresh
Rich, buttery, and barely sharp with lemon and cayenne, this hollandaise comes together in a blender in minutes. The heat from the butter does all the work, no double boiler needed.
Ingredients
- [Step One]
- 3 egg yolks
- 1 tbsp fresh lemon juice
- 1/8 tsp cayenne pepper
- pinch kosher salt
- [Step Two]
- 450 g (1 lb) unsalted butter, melted and very hot
Instructions
- 1Add egg yolks, lemon juice, cayenne, and salt to a blender. Blend briefly to combine.
- 2With the blender running on low, pour in the hot butter in a slow, steady stream.
- 3Once all butter is incorporated and the sauce is thick and pale, taste and adjust salt.
- 4Hold in a warm spot and serve within 30 minutes.
Cook's Note
The butter must be very hot, nearly sizzling, when it goes in. That heat cooks the yolks as it blends. If the sauce breaks and looks greasy, it usually means the butter was added too fast or wasn't hot enough.
How to Use This
Spoon over poached eggs, grilled fish, or steamed vegetables. Serve immediately after making.
Why This Foundation Works
The blender keeps everything moving so the hot butter hits the yolks evenly, cooking them gently from the outside in without scrambling. Lemon and cayenne cut through the richness so the sauce tastes bright.
Make It Yours
- Add 1 tsp whole grain mustard for a sharper, more textured sauce.
- Swap lemon juice for yuzu for a Japanese-inflected version.
- Stir in fresh chopped tarragon for a classic béarnaise direction.
Leftover Strategy
Hollandaise doesn't keep well. Best made fresh. If you have leftovers, refrigerate and use within 1 day, reheating very gently in a warm water bath.