No Fuss Hollandaise Sauce

Recipe by Molly
at missmollymakes.com

5 from 1 vote

A rich creamy sauce that emulsifies, or combines butter and egg yolk to create magic. Best served on fish, poached eggs or steamed vegetables.

Prep Time5

Cook Time10

Total Time15

Servings: serves

Calories: 221kcal

Equipment

Double Boiler method Medium saucepan, medium heatproof bowl, whisk
Blender method: Immersion blender, tall and flat bottom cup or jar

Ingredients

⅔ cup lightly salted butter melted (Must be HOT if using blender method)
3 egg yolks
1½-2 tbsp lemon juice or vinegar
salt, fresh ground pepper, cayenne to taste

Instructions

Double Boiler Method

Combine the egg yolks and cold water in a heat-proof mixing bowl and whisk for 1 to 2 minutes, until the mixture is light and foamy. Whisk in a little of the lemon juice.
Place the bowl directly on top of a saucepan of simmering water. Do not allow the water to come in contact with the bowl. Whisk the eggs for 1-2 mins until they're slightly thickened.
Slowly trickle the melted butter while whisking constantly. The slower the better. Remove the bowl from the heat if necessary.
After you've added all the butter, season to taste with salt, pepper and a touch of lemon juice if necessary.
The finished sauce will have a smooth, firm consistency. If it's too thick, adjust by whisking in a little warm water.

Blender Method

Place egg yolks and 1½ tbsps of lemon juice into a tall jar or cup and blend for 10 seconds.
With the motor still running, slowly trickle in HOT butter. Butter must be HOT to ensure that it thickens the sauce effectively. The sauce will begin to thicken, become paler in colour and silky.
After you've added all the butter, season to taste with salt, pepper and a touch of lemon juice if necessary.
The finished sauce will have a smooth, firm consistency. If it's too thick, adjust by whisking in a little warm water.

Video

Notes

To adjust the thickness, add ½ teaspoon HOT water until it is a pourable consistency or until desired. Be careful not to add too much as it will be too thin.

Nutrition