Quick, silky hollandaise made by blending yolks and hot butter; ideal for eggs Benedict, asparagus, or salmon.
# What You 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
# How-To Steps:
01 - Gently melt the butter in a small saucepan or microwave-safe bowl until fully liquid and hot but not browned; keep it hot while you prepare the remaining elements.
02 - Place the egg yolks, lemon juice, Dijon mustard (if using), salt and cayenne or black pepper in the blender jug.
03 - Blend on medium speed for about 10 seconds to homogenize the yolks and acid into a smooth base.
04 - With the blender running on low, very slowly drizzle the hot melted butter in a thin, steady stream until the mixture emulsifies and thickens, about 20–30 seconds; stop once the sauce is glossy and ribbon-like.
05 - Taste and adjust salt or lemon as needed. If the sauce is too thick, whisk in 1 tablespoon of hot water to loosen the texture.
06 - Transfer immediately to a warm serving vessel and drizzle over eggs Benedict, steamed vegetables or fish. To keep warm briefly, set the blender jug in a bowl of warm (not hot) water.
