Classic Hollandaise Sauce (Print Version)
# Ingredients:
→ The essentials
01 -
1 stick (125g) unsalted butter, at room temperature
02 -
2 fresh egg yolks
03 -
2 tablespoons water or asparagus cooking liquid (for extra flavor)
04 -
1 tablespoon freshly squeezed lemon juice
→ Simple seasonings
05 -
A small pinch of sugar (this helps the sauce emulsify better)
06 -
Sea salt, to taste
07 -
Freshly ground black pepper
# Instructions:
01 -
Gently melt the butter in a small saucepan over medium-low heat. You want it completely melted but not bubbling or browning - keep an eye on it!
02 -
In a tall measuring cup or container that fits your immersion blender, combine the egg yolks, water (or asparagus liquid for extra flavor), lemon juice, sugar, and a pinch each of salt and pepper. Blend briefly to combine.
03 -
With your immersion blender running, slowly drizzle in the warm butter in a thin, steady stream. Move the blender gently up and down as you pour to create that perfect silky emulsion.
04 -
Your hollandaise is ready when everything comes together into a smooth, velvety sauce. Taste and adjust seasoning if needed. Serve right away or keep warm in a thermos until ready to use.
# Notes:
01 -
This quick hollandaise stays warm best in a thermos or insulated travel mug if you're not serving immediately - this prevents it from cooling and separating.