Two Minute Hollendaise

When we think about hollandaise sauce, we don’t normally use the word easy. But, this hollandaise sauce is made with an immersion blender and comes together in two minutes- no whisking required. This is lovely served over asparagus or fish and also is a great addition to Eggs Benedict for Sunday Brunch!

2 eggs yokes, at room temperature
1 1/2 tablespoon lemon juice
1 tablespoon lukewarm water
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
8 tablespoons unsalted butter

Please note that the most important thing about this recipe is that you follow the temperature directions for each ingredient.

Place egg yolks, lemon juice, water, kosher salt, black pepper, cayenne pepper in a jar that is just slightly larger than the diameter of your immersion blender. Set aside while you prep your butter.

Melt butter in a small sauce pan on the stove top over low heat until it comes to a boil and the white foam has subsided. Remove from heat and pour it into a glass measuring cup. Use your meat thermometer to check the temperature of the butter- you want start combining when it is about 220 degrees.

Blend the egg yolk, lemon juice, water, salt and peppers with an immersion blender for 15 seconds. While the immersion blender is running, slowly pour the melted butter into the mixture and allow everything to emulsify and combine, lifting the immersion blender up and down some to make sure everything is blended. In about 30 seconds you should have a thick and creamy hollendase sauce!