Silky blender hollandaise ready in minutes, perfect for drizzling over eggs, asparagus, or spring vegetables.
# What You'll Need:
→ Dairy
01 - 1/2 cup (115 g) unsalted butter, melted and hot
→ Eggs
02 - 3 large egg yolks
→ Acidity & Seasoning
03 - 1 tablespoon (15 ml) fresh lemon juice
04 - 1/2 teaspoon Dijon mustard (optional, for stability)
05 - 1/4 teaspoon fine salt
06 - Pinch cayenne pepper or freshly ground black pepper
# Directions:
01 - Melt the butter in a small saucepan or microwave-safe container until hot and bubbling but not browned; set aside and keep warm.
02 - Place the egg yolks, lemon juice, Dijon mustard (if using), salt and a pinch of cayenne or black pepper in the blender jug.
03 - Blend on medium speed for about 10 seconds to homogenize the yolks and seasonings.
04 - With the blender running on low, pour the hot melted butter in a very thin, steady stream into the yolk mixture; continue until the sauce thickens and becomes silky, about 20–30 seconds.
05 - Taste and adjust salt or lemon juice as needed, then transfer immediately to plates or a warm serving vessel and drizzle over eggs, vegetables or fish.
06 - If the sauce becomes too thick, whisk in 1 tablespoon of hot water at a time to loosen; to keep warm short-term, place the blender jug in a bowl of warm (not hot) water.
