Silky blender hollandaise in 2 minutes, great for eggs Benedict, asparagus, and spring vegetables.
# What You'll Need:
→ Dairy
01 - 1/2 cup unsalted butter, melted and hot
→ Eggs
02 - 3 large egg yolks
→ Acidity & Seasoning
03 - 1 tablespoon fresh lemon juice
04 - 1/2 teaspoon Dijon mustard (optional)
05 - 1/4 teaspoon fine salt
06 - Pinch cayenne pepper or freshly ground black pepper
# Directions:
01 - Melt the butter in a small saucepan or microwave-safe bowl until hot and bubbling but not browned; keep warm nearby.
02 - Place the egg yolks, lemon juice, Dijon mustard (if using), salt and cayenne or black pepper in the blender jar.
03 - Blend on medium speed for about 10 seconds to homogenize the yolks and acid, creating a stable base for the emulsion.
04 - With the blender running on low, drizzle the hot melted butter in a thin, steady stream until the mixture thickens and becomes silky, about 20–30 seconds.
05 - Stop the blender, taste and adjust salt or lemon if needed. Transfer immediately to a warmed vessel and serve over poached eggs, steamed vegetables or fish.
06 - If the sauce becomes overly thick, whisk in 1 tablespoon of hot water to loosen. To hold briefly, sit the blender jug in a bowl of warm (not hot) water.
