I absolutely LOVE Poached Eggs. And while I don’t normally make homemade hollandaise sauce for all my Eggs Benedicts I make… making your own hollandaise sauce isn’t all that hard to prepare.
Many people are afraid of making hollandaise sauce but honestly it is quite simple to prepare.
Homemade Hollandaise Sauce
- 3 pasteurized egg yolks
- 2 tablespoons lemon juice
- 1/8 teaspoon ground pepper (optional)
- 1/2 cup salted butter
Melt the stick of butter in the microwave in a microwavable bowl.
Add the egg yolks, lemon juice, and pepper (if using) into your blender. Blend for about 20-30 seconds. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.
Drizzle in the hot melted butter slowly, while the blender is going. Continue Blending until all the butter is incorporated.
Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
Adapted from Simply Recipes