Easy Hollandaise

Happy Monday readers!

I hope you are getting to enjoy the Columbus day holiday today!

Unfortunately, we have a teacher workday, so I'm at school, but it was certainly nice being able to leave early on Friday NOT having to be prepared for the kiddos today.

For today's post, I am sharing a recipe for an easy hollandaise sauce with you.

I'll start by saying that brunch just might be my favorite meal!

Because of that, I am excited to be sharing this oh so easy hollandaise with you.

Hollandaise is a part of many brunch staples, but I'll admit that before making this recipe, it intimidated me.  It seemed so "fancy."  I gave it a try for our Easter brunch months ago, though, and was surprised by just how easy a delicious hollandaise can be.

This asparagus with hollandaise was gone in no time at our family Easter brunch!

I started with Barefoot Contessa's recipe (found here) but modified it a bit.

Below you will find my slightly modified (and slightly lighter) version:

8 tbs (1 stick) butter
3 egg yolks
Juice from most of 1 lemon
1.5 tsp salt
0.75 tsp pepper
2 pinches of cayenne pepper

Melt butter in a small saucepan

Place the egg yolks, lemon juice, 1.5 tsp salt, 0.75 tsp pepper, and cayenne pepper in the jar of a blender.

Blend for 15 seconds.

With blender still running, slowly add the hot butter into blender, blending for 30 seconds, until the sauce is thick.

Add to your favorite recipe requiring hollandaise.

*This sauce can be left in the blender for up to 1 hour at room temperature.

I added this delicious and easy sauce to roasted asparagus, baked at 400F for ~15 min in olive oil and spices.

I can't wait to try it next in a recipe for eggs benedict!

If you haven't already, be sure to check out the pound cake recipe that Bryce made for Easter brunch, as well, here!

Have you ever tried to make hollandaise before?

What are your favorite brunch staples?

Have a great day!