Quick Immersion Blender Hollandaise
A silky lemon-butter hollandaise comes together with hot butter and a blender, ready for spooning over eggs, vegetables, or fish.
Prep 5 min · Cook 3 min · Total 8 min · Makes 4 servings (about 3/4 cup)
Ingredients
- 1 egg yolk
- 1 teaspoon water
- 1 teaspoon lemon juice from 1 lemon
- Kosher salt
- 1 stick butter
- Pinch cayenne pepper or hot sauce, if desired
Directions
Add the egg yolk, water, lemon juice, and a pinch of salt to the bottom of a cup just wide enough for the immersion blender head. In a small saucepan, melt the butter over high heat, keeping the pan in motion until the foaming dies down, then pour it into a 1 cup liquid measuring cup. Set the immersion blender head at the bottom of the cup and switch it on. While it runs, drizzle in the hot butter slowly so it blends into the egg yolk and lemon juice. Keep pouring until you have added all the butter, and the sauce should turn thick and creamy. Add salt to taste, plus a pinch of cayenne pepper or hot sauce if you want it. Serve right away, or spoon it into a small covered pot and hold it somewhere warm for up to 1 hour before serving. Hollandaise cannot be chilled and warmed again.