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–+ servings
Plate of aspargus with hollandaise sauce poured over

Easy Hollandaise Sauce

Amanda
Classic French Hollandaise sauce of eggs, butter and lemon juice made fuss free in the blender or by the traditional method.
4.91 from 22 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Breakfast
Cuisine French
Servings 2
Calories 976 kcal

Ingredients
  

  • 2 egg yolks
  • 120 g melted butter
  • 1 dessert spoon white wine vinegar or lemon juice
  • lemon juice to taste
  • seasoning

Instructions
 

  • Traditional Method: Whisk 2 egg yolks in a heatproof bowl with  1 dessertspoon of white wine vinegar. 
  • Set the bowl over a saucepan of just simmering water. Make sure that the water does not touch the bowl. Whisk the mixture over the heat for 2-3 minutes until pale and thick. 
  • Melt the butter in a pan and gradually whisk in to the egg mixture a little at a time. If the mixture is too thick add a little lemon juice until you find the right consistency. 
  • Season to taste.
  • Blender Method: Put the eggs and vinegar into a blender and combine on a medium speed. 
  • Melt the butter then add in a steady stream with the blender on. 
  • Add lemon juice and season to taste as before.

Nutrition

Calories: 976kcalCarbohydrates: 1gProtein: 6gFat: 106gSaturated Fat: 65gCholesterol: 648mgSodium: 874mgPotassium: 39mgSugar: 0gVitamin A: 3520IUCalcium: 75mgIron: 1mg
Keyword Hollandaise
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