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Slow pour of blender Hollandaise over eggs Benedict

5 Minute Blender Hollandaise Sauce

Libby with Lemony Thyme
5 Minute Blender Hollandaise Sauce is rich and creamy with a nice lemony finish. It compliments eggs, steamed veggies and seafood so well.
5 from 1 vote
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Prep Time 5 minutes
Course Sauce

Ingredients
  

  • 1/2 cup unsalted butter cubed
  • 3 egg yolks
  • 1 lemon juiced about 2 Tablespoons
  • 1/2 teaspoon salt
  • pinch cayenne pepper

Instructions
 

  • Make the clarified butter by melting butter over medium low heat until hot and foamy but not boiling. Skim and discard the white milk solids that form off the top.
  • In the bowl of a food processor or blender add your egg yolks along with the lemon juice, salt and pinch of cayenne pepper. Blend at high speed for two minutes.
  • With the blender still running, slowly drizzle in the hot clarified butter. Discard any remaining milk solids.
  • Taste sauce and adjust seasoning to taste.