Quick and Easy Hollandaise Sauce
Traditionally, hollandaise sauce is made over a double boiler, is somewhat tedious and finicky. This is easy and takes about 30 seconds to make!
Servings: 4
Calories: 265kcal
Ingredients
- 3 egg yolk
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 tbsp Lemon juice
- 1/2 cup Butter grass-fed, salted (melted, hot)
- 1/8 tsp Hot sauce optional
Instructions
- Place the eggs yolks, lemon juice, salt and pepper in a wide-mouthed jar or similar container (a bowl doesn't work as well- you need the immersion blender to be submerged).
- Blend for about 10 seconds.
- Melt the butter.
- While the butter is still hot, turn on your blender and drizzle the hot butter into the egg mixture. Blend until smooth and creamy. Adjust seasoning if necessary and add hot sauce if desired.
Notes
STORAGE: If you don't need all of the sauce, just store it in the fridge or in a small ziplock bag in the freezer. Yes! The Freezer!
REHEAT: To reheat the sauce, it works best to put what you need in a ziplock bag, and heat it in a container of really hot/boiled water. It will heat through in a few minutes without becoming chunky!! You can then spoon it out of the bag OR cut off the corner of the bag and squeeze the sauce right out over your meal!
This is delicious drizzled over the classic Eggs Benedict but also wonderful over eggs of any kind as well as vegetables such a cauliflower, asparagus, broccoli and brussel sprouts.
This is delicious drizzled over the classic Eggs Benedict but also wonderful over eggs of any kind as well as vegetables such a cauliflower, asparagus, broccoli and brussel sprouts.
Net Carbs Per Serving: 0.5 grams