Silky blender-made hollandaise in 2 minutes, ideal for eggs Benedict, asparagus, or steamed fish.
# Components:
→ Dairy
01 - ½ cup (115 g) unsalted butter
→ Eggs
02 - 3 large egg yolks
→ Acidity & Seasoning
03 - 1 tablespoon fresh lemon juice
04 - ½ teaspoon Dijon mustard (optional, for extra stability)
05 - ¼ teaspoon salt
06 - Pinch of cayenne pepper or black pepper
# Method:
01 - Melt the butter in a small saucepan or microwave-safe container until hot and bubbling (do not let it brown).
02 - In a blender, combine egg yolks, lemon juice, mustard (if using), salt, and cayenne/black pepper.
03 - Blend on medium speed for 10 seconds to combine.
04 - With the blender running on low, slowly drizzle in the hot melted butter in a thin, steady stream. Blend until the sauce thickens and becomes creamy (about 20–30 seconds).
05 - Taste and adjust seasoning or lemon as desired. Serve immediately over eggs Benedict, steamed vegetables, or fish.
