5-Minute Blender Hollandaise Sauce
1/2 cup
Unsalted Butter
4
Egg Yolks
1 tablespoon
Lemon Juice
1/4 teaspoon
Salt
1/2 cup
Unsalted Butter
4
Egg Yolks
1 tablespoon
Lemon Juice
1/4 teaspoon
Salt
Pinch (optional)
Cayenne Pepper
Melt butter in a pot until foamy. Add egg yolks, lemon, and salt to a blender and turn it on high.
1
With the motor running, slowly drizzle in the butter until combined and thick. Transfer to a bowl.
2
Serve over eggs benedict, asparagus, and more!
3