Artificial Food Coloring Free Classic Blender Hollandaise Sauce

Total time15 min

Prep time10 min

Cook time5 min

Artificial Food Coloring Free Classic Blender Hollandaise Sauce

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Ingredients

4 servings

3 pasteurized egg yolks
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1 tbsp fresh lemon juice
1 tsp cold water
½ tsp dijon mustard
¼ tsp fine salt
⅛ tsp cayenne pepper
1 stick (½ cup) unsalted butter

For finishing

1 tbsp fresh lemon juice, plus more to taste (optional)

Instructions

1
Melt the butter in a small saucepan over medium heat until fully melted and just beginning to bubble at the edges, about 2–3 minutes. Remove from heat and let stand for 1 minute — the milk solids will settle to the bottom. Carefully pour the clear golden liquid (clarified butter) into a small heatproof measuring cup with a spout, leaving the white solids behind in the pan.
2
Add the pasteurized egg yolks, 1 tbsp lemon juice, cold water, Dijon mustard, salt, and cayenne to the blender. Blend on high for 20 seconds until the mixture is pale yellow and slightly thickened.

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