• 2 egg yolk
  • 1 teaspoon lemon juice
  • 1 teaspoon water
  • 1 pinch salt
  • 1 stick butter
  • small pot
  • measuring cup
  • hand blender with cup


We start by combining a couple of egg yolks in the base of the blender cup along with a teaspoon of lemon juice, a teaspoon of water, and a pinch of salt. Next, we heat up a stick of butter on the stovetop until it is completely melted and bubbling. It should register around 220°F on an instant-read thermometer. Pour that butter into the measuring cup.

Now all we do is stick the head of the hand blender at the bottom of the jar, start it running, and slowly pour in the butter. As the hot butter hits they eggs, they start to cook. By the time all the hot butter has been added about 30 seconds later, you've got rich, smooth, creamy, hollandaise sauce that's completely indistinguishable from sauce made using the traditional whisk method.



MacGourmet downloadHollandaise Sauce. To import, drag image to your MacGourmet recipe box.


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Servings: 8
Yield: 8