Quickie No-Cook Hollandaise Sauce. (Gluten-free, soy-free, grain-free)

The easiest way to get perfect Hollandaise sauce without using a double boiler or worrying about the sauce separating... and ready in under 10 minutes! This recipe has all the same ingredients as the classic, but none of the hassle.

I love the lemony flavor of creamy Hollandaise sauce on everything from eggs and steamed asparagus to potatoes and fish... BUT, I was always afraid to make it because I was worried it would separate and I didn't want the hassle of using a double boiler. This recipe is a game changer! In a matter of seconds with an immersion blender you have homemade Hollandaise that tastes just like the original... because it uses all of the same ingredients!

Quickie No-Cook Hollandaise Sauce. (Gluten-free, soy-free, grain-free)

INGREDIENTS:

1/2 cup (8 T) butter
3 egg yolks
1 T lemon juice
1/2 tsp salt (if using unsalted butter)
Optional: pinch of cayenne pepper or 1/4 tsp dijon mustard

DIRECTIONS:

Melt the butter in a small saucepan. Do not let it come to a boil. (You could also do this in a microwave by heating the butter in a microwave-safe container at 20 second intervals until just melted.) Remove from heat and transfer to a glass measuring cup.
Combine the egg yolks, lemon juice, and salt in a jar just large enough to fit the head of the immersion blender. Blend for 20-30 seconds until the mixture becomes light in color.
Slowly pour the melted butter into the egg mixture while continuing to blend until thick and creamy.
*If the sauce is too thick, add a little more lemon juice (or even water) to thin the sauce to your desired texture.
**This sauce kept well in the fridge for a day or two, but is best served immediately. I was able to reheat the Hollandaise sauce gently in the microwave or you could warm it in a saucepan on the stove using low heat.

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