Ingredients
Note: this recipe contains raw egg. Consuming raw egg may increase the risk of foodborne illness. If you prefer, cook the egg in 140-degree water for 3 minutes before using.
- 4 large egg yolks, at room temperature
- 2 tablespoons fresh lemon juice, or more to taste
- 1 tablespoon lemon balsamic vinegar (see Note)
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter
- 1/4 cup Gremolata or Lemon Olive Oil (see Note)
Instructions
- In the jar of a blender, combine egg yolks, lemon juice, balsamic vinegar and salt. Process until well blended. Set aside (leave in blender jar).
- Heat butter and oil in a small saucepan over medium heat, just until butter is melted, stirring constantly.
- With the blender running, very slowly pour in warm butter mixture until blended. Taste and adjust lemon juice and salt as needed. Set aside. If your sauce is too thick/thin, see directions under Notes below.
Notes
Note on lemon balsamic vinegar: it can be found in specialty stores or on line. You can aso substitute white balsamic vinegar and add a bit more lemon juice (to taste).
Note on Gremolata or lemon olive oil: it can be found in specialty stores or on line. You can substitute extra virgin olive oil and a bit of lemon zest.
How to fix thin/runny sauce: Keep in blender jar and continue processing for another 15 to 30 seconds. Then, let it sit for a few minutes. It should thicken as it sits.
Make ahead: If making ahead, place sauce in an airtight container and refrigerate for up to 2 days. Can also be frozen for up to 1 month. Here are two options for reheating:
- Rewarm in a microwave: Place hollandaise in a microwave safe bowl and zap for 10 seconds; whisk. If very thick, whisk in 1 tablespoon hot water. Place back in microwave and heat in 7 to 8 second increments, whisking in between, until just barely warm (usually just takes around 2 more times). Don’t overcook – it could separate and/or eggs could scramble.
- Rewarm in a double boiler: Place hollandaise in the top of a double boiler (a pan set on top of simmering water). Heat, stirring constantly, just until barely warm. If very thick, whisk in 1 tablespoon hot water.
Whichever method you use, watch carefully and don’t overcook – it could separate and/or eggs could scramble.
- Category: quick and easy, sauces, breakfast, brunch
- Method: blender
- Cuisine: French