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Completed hollindase sauce
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Hollandaise Sauce

Creamy, luxurious, and a punch of flavor for Eggs Benedict, Omelettes, or topping veggies.
Course Breakfast, Brunch, Main Course, Side Dish
Cuisine American, French
Keyword Breakfast, eggs, gluten free, Hollandaise, sauce
Prep Time 5 minutes
Cook Time 1 minute

Ingredients

  • 3 egg yokes
  • 1 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • ¼ teaspoon salt
  • 1 pinch Cayenne pepper or Paprika
  • ½ cup Unsalted Butter

Instructions

  • Using an emulsion blender add the egg yolks, lemon juice, mustard, salt and cayenne pepper to the emulsion cup or a small but deep container.
  • Melt the butter completely.
  • Place the emulsion blender in the ingredients and begin to blend. While the blender is still going start pouring the melted butter into the container. Continue to blend until all the butter is incorporated.
  • Use immediately.

Notes

You can use a food processor instead of an emulsion blender but I find the emulsion blender easier.