Ina Garten Hollandaise Sauce
Hollandaise sauce is one of the five classic French “mother sauces,” traditionally made by emulsifying egg yolks, melted butter, and lemon juice. Ina Garten simplifies the process using a blender, making it quicker and more reliable. The result is a rich, tangy, and buttery sauce perfect for brunch and beyond.
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Sauce
- Method: Blending
- Cuisine: French-American
Ingredients
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3 large egg yolks
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1 tablespoon freshly squeezed lemon juice (plus more to taste)
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½ teaspoon kosher salt
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⅛ teaspoon cayenne pepper or a few drops of hot sauce (optional)
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12 tablespoons (1½ sticks) unsalted butter, melted and hot
Instructions
In a small blender or food processor, combine the egg yolks, lemon juice, salt, and cayenne pepper. Blend on low for about 15–20 seconds to combine and slightly warm the yolks.
With the blender running on low, slowly drizzle in the hot melted butter through the lid opening. Pour in a thin stream so the mixture emulsifies properly. Blend until thick and smooth.
Stop the blender and taste your sauce. Add more lemon juice or salt if desired, then blend briefly again to incorporate.
Pour into a warm serving bowl and use right away. If needed, keep warm over a bowl of hot water for up to 30 minutes.