Hollandaise Sauce with Immersion Blender
This is really simple & delicious & also very easy. It’s a great topper for eggs Benedict (of course) but you can also drizzle it on top of vegetables, fish, crab, or just eat it with a spoon! For this hollandaise recipe, I used an immersion blender, but you could also use a normal blender.
I served this on top of homemade bread pan-fried in butter, smoked salmon, and poached eggs.
Hollandaise Recipe
Ingredients
Makes 4 servings
3 egg yolks
1 tablespoon lemon juice , or more as desired for flavor
1 teaspoon Dijon mustard
1/2 cup butter, melted and hot
I used salted butter, and then omitted adding salt. If you want more control, then use unsalted butter and add 1/4 teaspoon salt or more to taste
Instructions
Place yolks, lemon juice & dijon mustard in the bottom of a glass container wide enough to fit the head of an immersion blender. Place immersion blender at the bottom of the container and turn on and slowly pour the hot butter in a steady stream. That’s it! And it’s delicious!
