Silky blender hollandaise ready in two minutes, perfect for drizzling over eggs Benedict, asparagus, or spring vegetables.
# What You Need:
→ Dairy
01 - 1/2 cup unsalted butter
→ Eggs
02 - 3 large egg yolks
→ Acidity & Seasoning
03 - 1 tablespoon fresh lemon juice
04 - 1/2 teaspoon Dijon mustard (optional)
05 - 1/4 teaspoon fine salt
06 - Pinch cayenne pepper or freshly ground black pepper
# Steps:
01 - Gently melt the butter in a small saucepan over low heat until hot and bubbling around the edges; avoid browning. Alternatively, use a microwave-safe container and heat until just melted. Set aside so it remains hot but not smoking.
02 - Place the egg yolks, lemon juice, Dijon mustard (if using), salt and cayenne or black pepper into the blender jar. Ensure the ingredients are ready and the blender lid is secure.
03 - Blend on medium speed for about 8–12 seconds to fully combine and slightly aerate the yolks and acid, creating a smooth, homogenous base.
04 - With the blender running on low, very slowly drizzle the hot melted butter into the center of the running blade in a thin, steady stream. Continue until the sauce thickens and becomes glossy, approximately 20–30 seconds; stop and scrape if necessary.
05 - Taste and adjust seasoning with additional lemon juice or salt as needed. If the hollandaise is too thick, whisk in 1 tablespoon of hot water to loosen the texture. Serve immediately over eggs Benedict, steamed asparagus or fish.
06 - To keep the sauce warm without breaking, place the blender jug in a bowl of warm (not hot) water. If separation begins, whisk vigorously and add a teaspoon of hot water to bring it back together.
