Hollandaise Sauce
Servings: 3 servings
Calories: 330cal
Equipment
- immersion blender or regular blender
Ingredients
- 3 large egg yolks
- 1 Tablespoon lemon juice
- 1 Tablespoon Dijon mustard
- ¼ teaspoon salt
- 1 pinch cayenne pepper
- ½ cup unsalted butter melted
Instructions
- To the immersion blender add all ingredients, except the butter. Blend those ingredients.
- With immersion blender on, slowly add melted butter, blending as you go. Blend until pale and thick.
Notes
- Some recipes state that the melted butter needs to be hot. Chef Antoine says the trick is not the hot butter, but rather drizzling the butter in slowly as you blend.
- Homemade hollandaise sauce is best served right away, however, you can store it in an air-tight container kept in the refrigerator for 2-3 days if needed, any longer than that and you risk the sauce separating.
Nutrition
Serving: 1serving (1/4 cup) | Calories: 330cal | Carbohydrates: 1g | Protein: 3g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 265mg | Sodium: 261mg | Potassium: 41mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 1208IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg
