5 minutes
A ketogenic, creamy, and buttery hollandaise sauce that is perfect for enhancing any dish, prepared easily in a blender.
each
teaspoons
teaspoons
Unsalted Butter, melted
tablespoons
teaspoons
1. Egg Yolk Base
Combine the egg yolks, lemon juice, and salt in the body of a blender. Secure the lid, and blend on high speed for a smooth start, about 15 seconds.
2. Butter Emulsion
Open the lid's insert and insert a narrow-stemmed funnel into the opening. With the blender still on high, gradually drizzle in the melted butter, allowing the mixture to emulsify into a creamy, thickened sauce.
3. Final Touch
Sprinkle in the cayenne pepper for a hint of warmth and give the sauce one last blend, just to incorporate. Taste and adjust the seasoning with additional salt if desired. The hollandaise sauce is best served warm, right after preparation.
Ensure butter is at the right temperature of around 200°F (93°C) to avoid cooking or scrambling the egg yolks during blending.
Gradually incorporate melted butter into the egg yolks to establish a stable emulsion, increasing pour speed once it begins to form.
Use the freshest eggs and consider unsalted butter to control seasoning for a more reliable and tasty emulsion.
Start blending egg yolks at lower speed, increasing as you add butter to evenly incorporate and prevent sauce breaking.
Lemon juice or white wine vinegar reduction can add flavor and help stabilize the emulsion, with optional cayenne pepper for heat.
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