This 30 Second Hollandaise Sauce recipe is made quick and creamy with your immersion blender --- no cutting corners, either, this is the authentic stuff! Slather it on Eggs Benedict, asparagus, fish, potatoes, fries, even burgers!
3large egg yolks (reserve one of the whites in case it's needed to thicken a thin sauce)
1/2cup (or 8 Tbsp) butter
Put the egg yolks, salt, and lemon juice in the bottom of a wide mouthed mason jar.
Melt the butter in a small saucepan and let cool slightly.
Add the melted butter to the mason jar and immediately insert your immersion blender and blend for several seconds until the sauce is thick and creamy. As you are blending gently lift the blender slightly so you get all the liquid emulsified.
Taste to adjust the seasonings. You can add more lemon juice or even water to thin the sauce if it is too thick. Note: if your sauce is too thin, try blending in the reserved egg white.
The wide mouthed mason jar is the perfect vessel for this. If your immersion blender came with a jar, that will work too. You need a small enough container so that everything emulsifies at once, and you need the wide mouth so the blender can maneuver properly. This will not work as well in a large jar or bowl.
You can add a bit of mustard to the jar before blending if you like, or a pinch of cayenne pepper.
If you are uncomfortable using raw eggs, use pasteurized eggs, they are available in most large supermarkets these days. Pasteurized eggs have been heated briefly to a temperature that kills any dangerous bacteria but doesn't 'cook' the egg. You can use them just like you would regular eggs.
I was able to reheat the Hollandaise sauce gently in the microwave or on the stove top.
I found this sauce kept well in the fridge, but use within a few days.