I’m convinced that Hollandaise sauce is Manna from God to bring the level of a so-so dish up to an ah-ha moment in your mouth. The recipe below is not classic since it is produced in a blender but the basics remain the same: egg yolks, butter (with my twist of using coconut oil), cayenne, a smidgen of Dijon mustard and a touch of lemon juice. Think of it as a mayonnaise for your fanciest dishes.
complete instructions below
Yield: 1 cup
Prep: 5 min
Cook: 5 min
Ready: 10 min
4 egg yolks
1 tbsp lemon juice
1/2 tsp salt
1/8 tsp cayenne (optional)
1/4 tsp Dijon Mustard
6 tbsp unsalted butter (if using salted butter, skip the added salt)
4 tbsp coconut oil
Melt the butter and coconut oil slowly in a small pot. Try not to let it boil; you'll want the moisture in the butter to remain there and not steam away.
Add the egg yolks, lemon juice, mustard, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.
Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the melted butter and coconut oil slowly, while the blender is going. Continue to buzz for another couple seconds after all of it is incorporated.
Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty with a hint of coconut and Dijon. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time. Store until needed in a warm spot, like on or next to the stovetop. Use within an hour or so.