Red Meat Allergy Friendly Classic Blender Hollandaise Sauce

Total time15 min

Prep time10 min

Cook time5 min

Red Meat Allergy Friendly Classic Blender Hollandaise Sauce

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

3 pasteurized egg yolks
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!