Easy 3 Ingredient Hollandaise Sauce Recipes

3 INGREDIENT HOLLANDAISE SAUCE

Steps:

• In a small saucepan, melt 2 sticks of butter.
• Separate the eggs and place the yolks in a blender. Then you can discard the whites.
• Turn the blender on low to allow the yolks to combine, and then begin pouring the hot butter in a thin stream into the blender.
• The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Don't just pour it all in at once otherwise you will have cooked egg yolks. You are tempering the yolks at this point.
• After you pour in the last of the butter, then immediately begin squeezing lemon juice into the blender. You should use the juice of one lemon.
• Check the blender to make sure the sauce is not super thick. If it is and is not moving very well, add a little more juice and give it a stir, then blend again.
• Add in a generous shake of cayenne pepper. I promise it will not make it HOT!
• If the sauce is too thick, continue to blend while adding more lemon juice. Once you get it to the consistency you want, add a little pinch of salt and pepper.
• Taste then pour over your eggs benedict for the perfect brunch meal

EASY HOLLANDAISE SAUCE

Steps:

• Cut the butter into four pieces, place in a 1-quart glass measure or bowl, and microwave, covered with a paper towel, on high, until almost melted, 45 seconds to 1 minute. Remove butter from the microwave and stir until completely melted.
• Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
• Add cream and lemon juice to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in mustard.
• NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave-safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 3 to 4 minutes, stopping to stir halfway through. Do not allow sauce to boil.

SUNNY'S 1-2-3 HOLLANDAISE SAUCE

Steps:

• In a small pot, melt the butter over medium heat.
• Add the lemon juice and yolks to a medium bowl and whisk together.
• Slowly stream the melted butter into the yolk mixture while continuing to whisk. Take your time with adding the butter. Once completely added, taste and season with a little salt and pepper. Allow the mixture to cool slightly to thicken.

MOCK HOLLANDAISE SAUCE

Steps:

• 1. Melt the butter (I use 'I can't believe it's not butter' light) in the microwave
• 2. Whisk in the mayonnaise (I use Hellmann's light) and the lemon juice
• 3. Let sit at room temperature until veggies are cooked, then pour sauce directly onto them. The heat from the veggies heats the sauce.
• 4. This is a great quickie sauce for broccoli, asparagus or quick eggs benedict.