Bring the extraordinary to your weekday breakfasts with this super easy Hollandaise Sauce!<\/p>\n
Hollandaise Sauce 4 ounces butter, room temperature Melt butter then allow to cool slightly. This is just enough for 2 serves of Eggs Benny<\/p>\n","protected":false},"excerpt":{"rendered":" Bring the extraordinary to your weekday breakfasts with this super easy Hollandaise Sauce! Hollandaise Sauce 4 ounces butter, room temperature 1 large Egg Yolk 1 Tbsp Lemon Juice, freshly squeezed,\u00a0 juice will do in a pinch. Pinch of Salt Pinch of Cayenne Melt butter then allow to cool slightly. Blend together yolk, lemon juice and … Continue reading Super Easy Blender Hollandaise<\/span>
\n<\/strong><\/p>\n
\n1 large Egg Yolk
\n1 Tbsp Lemon Juice, freshly squeezed,\u00a0 juice will do in a pinch.
\nPinch of Salt
\nPinch of Cayenne<\/p>\n
\nBlend together yolk, lemon juice and salt in the blender; pulse to combine.
\nWith blender running, slowly stream in half the warm melted butter.
\nStart slowly, a few drops, allowing egg yolk to warm up then add in a steady stream.
\nOnce half the butter has been blended in, stop blender and check the sauce.
\nIf it looks like it broke (grainy, lumpy) then add a teaspoon of hot water and blitz for a few seconds.
\nAdd remaining melted butter in a slow steady stream.
\nTaste and adjust seasonings.
\nPour hollandaise over freshly poached eggs.<\/p>\n