| Total: | 15 min |
| Prep: | 15 min |
Ingredients
- 1 to 1 1/2 sticks butter
- 2 egg yolks
- 1 teaspoon water
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- In a blender blend yolks, water and lemon juice until smooth. Add melted butter by droplets until sauce begins to emulsify. Then continue slowly adding hot butter by spoonfuls. Strain sauce and season.
- Serve over poached eggs on toast points
Reviews
Easy! Flavorful! But most importantly, authentic sauce!
This was absolutely terrible. I can’t believe the 5 star reviews! It tasted mostly like butter. I made it to go with filet mignon. I had to throw it all out (the sauce, not the steak). Such a disappointment.
This was so easy and perfect!!! I followed recipe exactly. I have made it 3 times now….it was delicious every time. I was proud to serve it.
Excellent sauce! Ten thousand times more superior than the packaged type that you mix with milk on the stove. Those days for me are over. Because I cut the recipe in half, I just used my mini kitchen food processor. This recipe is foolproof, fabulous and perfect over eggs benedict, asparagus or fish!
Very good. Like a few others I added more lemon juice and a little warm water to thin it.
I love this shortcut recipe to make hollandaise sauce! I used my Magic Bullet with the whipping blade since it’s just my husband and me. We found we only need half a stick of butter and within a few minutes the sauce was thick and heavenly. Restaurant quality for sure!
Very simple. It definitely needed more lemon juice. Simple adjustment to my preferred taste. Taste’s just like the long prep version.
fantastic and easy, I use it on warm white asparragus, and I add a bit of cayanne pepper
Perfectly easy! I wanted more tang so I added all the juice from half a lemon.
so easy! i doubled everything except the butter and it was thick and awesome.