Back in the day, Hollandaise sauce was hard to make. When I first started making it "Julia Child's" way, It felt as if my arm was going to fall off before the sauce was ready. Whisking and Whisking and slowly tempering the eggs with the butter. It was a very tiresome process that left me not wanting to make it. Now with modern day tools, you can whip this sauce up in 3 minutes. So if you are making breakfast and want to amp up your dish... make this sauce! It is naturally gluten-free and makes eggs and asparagus taste like heaven!
3 Minute Hollandaise sauce
3 egg yolks
1/2 cup butter
2 tablespoons lemon juice
a dash of salt
1/2 teaspoon dried mustard
a dash of hot sauce, or a pinch of cayenne pepper (optional)
Separate the eggs and add the yolks to blender. Heat the butter in the microwave or on the stove, until steaming, but not boiling.
With the blender turned on high, very slowly stream in the hot butter. This is called tempering your eggs. Slowly making them hot. Make sure the stream of butter is very small so you don't scramble the eggs.
Add lemon juice, salt, and optional hot sauce. Continue to blend until thick and creamy. Serve immediately!