Hollandaise
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Ingredients
- 4 large eggs (room temperature)
- 1tbsp lemon juice
- 1/2 cup butter (Note 1)
- 1/8tsp cayenne
- 1/8tsp paprika
- 1 1/2tsp dijon mustard
- Pinch of salt
Directions
- Seperate the yolks & whites of the eggs; place yolks in a blender jar.
- Add your lemon juice, cayenne, paprika, dijon, and salt to the yolks.
- In a small pot over medium low heat, melt the butter (Note 2).
- Pulse the blender and add 1 tablespoon of the hot butter.
- Transfer melted butter to a spouted cup; pour slowly into the blender while mixing.
- Blend until you reach your desired consistency. (Note 3)
Notes
- I use salted butter for pretty much everything and just omit salt near the end - personal preference.
- You want to melt the butter until a white frothiness appears on the top, alternatively you could also brown your butter for a richer hollandaise.
- I prefer a thick sauce, so I blend longer than most, but you can blend for as little or long as you like.
