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Hollandaise Sauce

5 from 1 vote
Hollandaise Sauce is perfect for topping vegetables, fish, or steak.
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Prep Time:5 minutes
Cook Time:5 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: American, French
Keyword: Artichoke Dipping Sauce, Artichokes, Boiled Artichokes, Hollandaise Dipping Sauce, Hollandaise Sauce
Servings: 4

Ingredients

  • 1/2 Cup Butter, melted Use a thermometer to bring it to 150° - Not too hot to cook the egg yolks, but warm enough to blend in perfectly.
  • 2 Egg Yolks, room temperature
  • 1/2 Tbsp Lemon Juice, fresh squeezed
  • Pinch Salt

Instructions

  • Melt butter over low heat to 150°
  • While butter is melting, add Egg Yolks, Lemon Juice and Salt to a wide mouth mason jar.
  • Using an immersion blender, whirl for about 10 seconds, until mixed and foamy.
  • Once butter is the right temperature, drizzle into yolk mixture gently, and a little bit at a time, blending constantly.
  • Your sauce will thicken as you blend. If too thick, you can add a bit of water, a teaspoon at a time, to bring to the consistency that you desire.
  • Drizzle over veggies, seafood, or Eggs Benedict.... or use as a lovely dipping sauce. Enjoy.

Notes

This is a wonderful base sauce which can be altered by simple addition of a variety of ingredients.
-Add 1/2 - 1 teaspoon Dijon for a lovely Mustard Sauce
-Add a Pressed Clove of Garlic for a Garlic Sauce
-Add a variety of finely chopped fresh Herbs for an Herbed Hollandaise
-Add 1 Tablespoon finely chopped Dill for a Dill Sauce