This recipe means you can have creamy, slightly tangy homemade hollandaise in less than 10 minutes. Chef Desiree Nielsen serves hers drizzled over over fried eggs and spiralizer fried potatoes.
- ⅔ cup salted butter
- 3 egg yolks
- 2 tbsp freshly squeezed lemon juice
- ¼ tsp hot sauce
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Place butter in a saucepan over medium heat to melt until foam begins to form.
2. In a blender, combine egg yolks, lemon juice and hot sauce and until smooth.
3. While the blender is running, take out the middle of the lid and slowly add melted butter. Refrigerate until ready to use.