Hollandaise Sauce
This classic, creamy sauce is made easy with a blender. Use it to dress fish, eggs, and other simple dishes.
Equipment
- 4 egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- Optional: a pinch of cayenne pepper
- 1 cup unsalted butter, melted and hot
- For garnish: 3 tablespoons chopped chives
Instructions
- Melt the butter on the stove or for 1 minute in the microwave.
- Blend the egg yolks, lemon juice, Dijon mustard, salt, and optional cayenne pepper for 5 seconds until combined.
- Have the blender running on medium-high. Slowly pour in the hot butter until you have a sauce.
- Spoon warm sauce over each fish portion and garnish with chopped chives.