30 Second Hollandaise Sauce
The View From the Great Island
A 30 Second Hollandaise Sauce made quick and creamy with your immersion blender --- no cutting corners here, this is the authentic stuff!
- 3 large egg yolks
- 0.5 tsp salt
- 1 tbsp lemon juice
- 0.5 cup (8 Tbsp) butter
- Put the egg yolks, salt, and lemon juice in the bottom of a wide mouthed mason jar.
- Melt the butter in a small saucepan and let cool slightly.
- Add the melted butter to the mason jar and immediately insert your immersion blender and blend for several seconds until the sauce is thick and creamy. As you are blending gently lift the blender slightly so you get all the liquid emulsified.
- Taste to adjust the seasonings. You can add more lemon juice or even water to thin the sauce if it is too thick.