Easy Hollandaise Sauce
Ina Garten, Food Network

(sauce, eggs, lemon juice, butter )

Easy Hollandaise Sauce
Easy Hollandaise Sauce

Yield: about ½ Cup


2  jumbo egg yolks, room temp.
1 ½ Tbsp fresh lemon juice
  ¾ tsp kosher salt
¼ black pepper
pinch of cayenne pepper
6 Tbsp (¾ stick) unsalted butter


  1. Place egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds.
  2. Melt the butter in small saucepan until sizzling hot.
  3. Remove the small clear insert in the top of the blender. With blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds until sauce is very thick.
  4. Use immediately.
Note: Use caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce risk, use only fresh, properly-refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.