Quick Hollandaise Sauce

Photo by  Anna Williams
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  • Makes 1 cup (serves 6)
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 305 calories
    • Fat 33 g
    • Sat Fat 20 g
    • Cholesterol 217 mg
    • Sodium 170 mg
    • Protein 2 g
    • Carbohydrate 1 g
    • Fiber 0 g


  1. Check 4 large egg yolks
  2. Check 2 tablespoons fresh lemon juice
  3. Check pinch cayenne pepper
  4. Check kosher salt
  5. Check 1 cup unsalted butter (2 sticks)


  1. In a blender, combine the egg yolks, lemon juice, cayenne, and ½ teaspoon salt and blend until frothy. 
  2. Heat the butter in a small saucepan over medium heat until bubbling (do not let it brown). With the blender running, remove the center cap from the lid and add the hot butter in a thin stream, blending until thickened. If the sauce is too thick, add warm water, 1 tablespoon at a time, to achieve the desired consistency.
  3. Note: Because the eggs in this recipe are not cooked, there is a risk of food-borne illness.