| Yield: | 8 servings |
Ingredients
- 12 tablespoons unsalted butter (1 1/2 sticks)
- 4 extra-large egg yolks, at room temperature
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 2 pinches of cayenne pepper
- 2 pounds fresh asparagus
- Good olive oil
Instructions
- Preheat the oven to 400 degrees.
- Melt the butter in a small sauce pan. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon 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 tap water and blend for a few seconds before serving.)
- Break off the tough ends of the asparagus and, if they’re thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp.
- Pour the hollandaise sauce over the warm asparagus and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 227 |
| Total Fat | 22 g |
| Saturated Fat | 12 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 154 mg |
| Sodium | 355 mg |
Reviews
Quick,easy and delicious
Great dish
My first time making this and it turned out flawlessly. Perfect hollandaise sauce for eggs Benedict. I adjusted the salt by only putting in 1 teaspoon of salt, and it was just right. So easy too. I used my food processor. Thank you Ina!
Way too salty. The appearance was unappetizing. Looked like egg drop soup.
Easiest hollandaise recipe. Just make sure the butter is very hot! That’s key.
First time my hollandaise worked to perfection!!
Thank you
Ina Garten, you have not failed me yet! Another winner!! It was really as easy as it looked. I did alter the salt intake, but left everything else as written. Many thanks!
I was very hesitant to make the blender hollandaise sauce. Not any longer. Easy and comes out perfect. I’m actually putting on roasted broccoli and cauliflower. Tomorrow night the roasted asparagus. I warmed the sauce up in glass container (which I stored in) in a hot water bath on the cooktop. We were very pleased with the results.
Perfection!! My granddaughter rated it even better than the asparagus at her favorite upscale steakhouse.
So easy to make but too salty and a bit too much lemon. I will adjust accordingly and it will be perfect! And yes, I use kosher salt…