Quick Hollandaise Sauce (No-Fail)

🧂 Ingredients

• 3 egg yolks

  pasteurized is best, at room temperature
• 4 oz butter

  unsalted; 1 stick
• 3 Tbsp white wine vinegar
• 3 Tbsp lemon juice

  from 1 lemon
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/4 tsp cayenne pepper

  optional, adjust to taste

Instructions

• 1 Separate the egg yolks from the whites. If needed, check my top tips here
  [https://www.alphafoodie.com/how-to-separate-egg-whites-and-yolks/]. Juice the
  lemon.
• 2 Heat the white wine vinegar in a small saucepan over medium-low until it reduces
  by half.
• 3 Melt the butter in a separate small pan until it begins to bubble. Scoop off and
  remove any white foam, or pour through a fine-mesh sieve or coffee filter to
  remove impurities.
  
  Quickly proceed with the next step while the butter is hot.
• 4 Use a food processor/blender with a pouring spout or an immersion blender.
• 5 Place the egg yolks, lemon juice, reduced vinegar, and cayenne pepper in the jug
  or a tall cup/jar. If you're using an immersion blender, ensure it touches the
  bottom of the container.
  
  Run the blender on high to combine the ingredients.
• 6 Lower the speed to medium and very slowly pour in the melted butter while
  blending. A thick and creamy sauce will start to emulsify.
  
  If using an immersion blender, slowly pull it up toward the top of the mixture
  as it emulsifies.
• 7 Season the homemade Hollandaise sauce with salt and black pepper to taste, and
  serve warm

Nutrition Info