Ingredients
2 Large Egg Yolks
1 TBSP Fresh Lemon Juice (see note)
6 TBSP (3oz) Warm Melted Butter
Pinch of Cayenne Pepper
1/2 TBSP Freshly Chopped Herbs (see note)
Salt (see note)
TOOLS: Immersion Blender
Execution
Prep the Ingredients: In the container than your immersion blender came with (or using a quart-sized jar), add the egg yolks, lemon juice, cayenne pepper, herbs, and a heavy pinch of salt. Blend with your immersion blender until smooth and combined.
Slowly Add Melted Butter: With the immersion blender on and submerged in your ingredients, slowly pour the melted butter into the mix. Continue blending until the mixture thickens nicely.
Taste & Adjust: Taste your hollandaise sauce. Add more salt or cayenne if necessary.
Serve: Hollandaise is best served warm! It tastes amazing served over poached eggs (think Eggs Benedict), vegetables, and fish like Salmon. I personally love it served with my Southwest Potato Hash, or over Steak & Eggs for breakfast.
Additional tips
- Fresh Lemon Juice: Use 1 TBSP of lemon juice if using fresh lemon juice. If using pasteurized lemon juice, cut it in half to 1/2 TBSP. Fresh lemon juice is milder than pasteurized. If you like your hollandaise super lemony (which goes great with Salmon), then feel free to use 1 TBSP of pasteurized lemon juice.
- Herbs: Fresh tarragon is the herb most traditionally served with hollandaise, but you can substitute fresh chives, parsley, and even thyme if you plan on serving it with fish. I like to add my chopped fresh herbs to the immersion blender so that it’s well mixed; however, you can also mix the chopped herbs in by hand after blending. I do not recommend blending dried herbs into the sauce (or using dried herbs at all for that matter).
