Pregnancy Friendly Classic Blender Hollandaise Sauce
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Learn more →Ingredients
4 servings
- 3 pasteurized egg yolks
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- 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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