3 Ingredient Hollandaise Sauce Recipes

3 INGREDIENT HOLLANDAISE SAUCE

Steps:

• In a small saucepan, melt 2 sticks of butter.
• Separate the eggs and place the yolks in a blender. Then you can discard the whites.
• Turn the blender on low to allow the yolks to combine, and then begin pouring the hot butter in a thin stream into the blender.
• The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Don't just pour it all in at once otherwise you will have cooked egg yolks. You are tempering the yolks at this point.
• After you pour in the last of the butter, then immediately begin squeezing lemon juice into the blender. You should use the juice of one lemon.
• Check the blender to make sure the sauce is not super thick. If it is and is not moving very well, add a little more juice and give it a stir, then blend again.
• Add in a generous shake of cayenne pepper. I promise it will not make it HOT!
• If the sauce is too thick, continue to blend while adding more lemon juice. Once you get it to the consistency you want, add a little pinch of salt and pepper.
• Taste then pour over your eggs benedict for the perfect brunch meal

SUNNY'S 1-2-3 HOLLANDAISE SAUCE

Steps:

• In a small pot, melt the butter over medium heat.
• Add the lemon juice and yolks to a medium bowl and whisk together.
• Slowly stream the melted butter into the yolk mixture while continuing to whisk. Take your time with adding the butter. Once completely added, taste and season with a little salt and pepper. Allow the mixture to cool slightly to thicken.

EASY 3-INGREDIENT HOLLANDAISE SAUCE

Steps:

• Boil water in double boiler or sauce pan. Place glass bowl over top of sauce pan if using this method.
• Place 1/2 cup butter in double boiler or glass bowl. Allow to mostly melt.
• Add 2 egg yolks and 2 TBS lemon juice.
• Quickly whisk for 3-6 minutes or until sauce thickens to your liking.
• If sauce starts to separate, whisk faster for a minute or two longer.
• If this still doesn't make it come together again, drop an ice cube into the bowl and whisk until it is melted. I don't know why, but ice does the trick!
• Serve with artichokes, asparagus, eggs benedict, etc.

HOLLANDAISE SAUCE

Steps:

• Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.
• Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.

CLASSIC HOLLANDAISE SAUCE

Steps:

• In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened. Serve immediately.

QUICK AND EASY HOLLANDAISE SAUCE IN THE MICROWAVE

Steps:

• Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
• Heat in microwave for 15 to 20 seconds; whisk.

EASY HOLLANDAISE SAUCE

Steps:

• Melt butter in a small saucepan over medium heat until bubbly; do not let brown.
• Combine egg yolks, water, lemon juice, salt, and cayenne in a blender; blend until frothy. With blender running, pour in hot butter in a very thin stream and blend until sauce is thick and emulsified. Promptly pour sauce into a serving bowl.