Easy Hollandaise Sauce
Ingredients
10 tbsp.
Kowalski's Unsalted Butter
3
egg yolks
1 tbsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Juice Case), plus more to taste
½ tsp.
kosher salt, plus more to taste
- hot water, as needed
Directions
- In a small pot, melt butter; cook until hot but not boiling. Remove from heat; keep warm.
- Add egg yolks, lemon juice and salt to a blender; blend on medium-high speed until mixture lightens in color (about 30 sec.).
- Reduce blender speed to low. Slowly drizzle in melted butter; continue blending for several seconds after butter is fully incorporated.
- Stop blender; adjust lemon juice and salt to taste.
- Add hot water 1 tsp. at a time, pulsing between additions, until sauce reaches desired consistency.
- Transfer sauce to the pot used to melt the butter; keep warm over very low heat until needed.
- Serve on poached eggs, fish or vegetables.
