I know what you’re thinking… Hollandaise sauce is hard! It doesn’t have to be and stop being a whiny pants. This is my “go-to” recipe for Hollandaise sauce because—
1. It never fails. (I have a lot of “kitchen fails” so that says a lot!)
2. It takes all of 60 seconds to make.
3. People think you slaved over a double-boiler to make it and you don’t have to.
Give it a try and pour it all over Eggs Benedict or hash browns or baked potatoes or broccoli or just about anything creamy butter tastes good on… which we all know is everything.
adapted from Bride & Groom Cookbook, Chronicle Books, 2003. Serves 2-4 people depending on how much you like Hollandaise sauce.
2 egg yolks at room temperature
2 tsp heavy cream at room temperature (you can even cheat with whole milk)
1/2 tsp kosher salt, plus more as needed
Dash of cayenne pepper
1/2 cup plus 2 tbsp unsalted butter, melted and heated until bubbling but not brown
3 tsp fresh lemon juice at room temperature
TIP: This recipe goes fast so roll up your sleeves, keep that butter hot, and keep the mixer on high. Oh, and don’t add the butter to the egg mixture too fast. DO NOT attempt this recipe whisking by hand.
Put the egg yolks, cream, the 1/2 teaspoon kosher salt, and cayenne in a blender or stand mixer with the whisk attachment. Place the butter in a microwave safe dish and melt in the microwave until completely liquid. Blend on high speed until smooth and frothy, 2 to 3 seconds. With the blender still on high speed, add the hot butter in a thin, steady stream, then add the lemon juice. Season with kosher salt to taste and a generous pinch of sugar. Transfer the sauce to microwave-safe cup or bowl (or just straight up pour it over everything).