Blender Hollandaise Sauce

Ingredients

• 3 large egg yolks

• 1 tbsp lemon juice (fresh is best)

• ½ tsp Dijon mustard (optional but helps it emulsify)

• ½ cup (1 stick) butter

• ¼–½ tsp salt

• Pinch of cayenne or paprika (optional)

Directions

1. Melt the butter

   • Heat until hot and fully melted (you want it steaming but not browned)

2. Blend the base

   • Add egg yolks, lemon juice, mustard, and salt to your blender.

   • Blend on low for about 10–15 seconds

3. Emulsify

   • With the blender running, slowly drizzle in the hot butter through the top opening

   • Blend until thick, smooth, and creamy (about 20–30 seconds)

4. Finish

   • Taste and adjust salt, lemon, or cayenne

   • Serve immediately

👍 Tips for Success

• Hot butter is key—it gently cooks the yolks and thickens the sauce

• If it’s too thick: blend in 1–2 tsp warm water

• If it’s too thin: blend a little longer or add a bit more butter

• Use right away—hollandaise doesn’t hold well for long periods