Simple 2 Minute Hollandaise Sauce

• Vegetarian
• Gluten free
• Paleo

• Refrigerated

  • 3 Egg yolks

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 Pinch Pepper
  • 1/4 tsp Salt *see note

• Dairy

  • 120 g Butter *see note, unsalted

Found on sprinklesandsprouts.com.au

Description

Ingredients

• 120g unsalted butter *See note
• 3 egg yolks
• ¼ tsp salt *See note
• Pinch of pepper (cayenne/white/black all work)
• 1 tbsp lemon juice (AU tbsp = 20ml)

Directions

• Place the butter in a small pan and melt to over a low heat. Dont allow the butter to brown and turn off the heat as soon as the butter is just melted.
• Whilst the butter is melting, put the egg yolks, lemon juice, salt (if using) and pepper into a jug that the head of your blender fits into.
• Blend the egg yolk mixture for a minute, until it lightens in colour and is well combined.
• Keeping the blender in the jug, and with it running on the slowest setting, slowly pour over the hot melted butter.
• As the sauce combines move the blender up through the sauce.
• Check the sauce, it should be slightly lemony and lightly seasoned.
• You can now add extra lemon, salt and pepper to taste. Add as required and give it a quick blend to combine.
• This is best served immediately but if that isnt possible place the jug in a bowl of body temperate water for up to an hour.