Easy Fool Proof Hollandaise
This recipe for Easy Fool Proof Hollandaise is one of those recipes that will make you look like a gourmet chef, with very little effort. While it’s not “authentic” in it’s preparation, and my inner Chef screams this is cheating, it’s just so easy to make I cannot resist. Truthfully, I cannot remember the last time I made it the old fashioned way on the stove.
The ingredients are the same as when you make a regular Hollandaise sauce, egg yolks, butter and lemon, but you use an immersion blender to make it instead of heating it and whisking it every so slowly over low heat. No chance of it splitting, no chance of scrambled eggs, much faster and it tastes incredible. In under 5 minutes you have velvety smooth, rich, gorgeous, lemony Easy Fool Proof Hollandaise sauce.
What to serve Hollandaise Sauce with?
I love Hollandaise, on well, so many things. There are some of the many ways I like to use this amazing Fool Proof Hollandaise Sauce.
- Eggs Benedict
- Eggs Benedict Casserole
- Grilled steak
- A sauce for Savoury Crepes
- As a dip for Steamed Artichoke
- Steamed, roasted or Panko Asparagus
- With baked fish or seafood
Or if you are me, just lick it off the spoon… kidding! Well, maybe I’m kidding. I’m not telling!
Easy Fool Proof Hollandaise Sauce
- 3 large egg yolks
- 1 Tbsp fresh lemon juice
- 1/2 cup unsalted butter melted
- salt & pepper to taste
- 1 pinch cayenne pepper optional
- Over a small bowl, separate egg yolks from egg whites. Place egg yolks in a small wide mouthed mason jar or in the plastic cup that comes with your immersion blender. Save egg whites for another use.
- Place the butter in a microwave safe dish, and melt. Mine takes about 20 seconds for 1/2 a cup of butter.
While the butter melts, add pepper, salt, cayenne and lemon juice to the egg yolks in the mason jar.
- With you immersion blender on, start to emulsify the egg yolk and lemon juice, while slows drizzling in the melted butter. Continue to blend, lifting the immersion blender up and down until all the butter is incorporated and the egg yolks become a light yellow colour.
- The Hollandaise sauce is done when it is a nice light baby duck yellow colour, and the sauce is smooth and thickened. Takes about 1 minute total blending time.
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