Our easy Hollandaise sauce has a secret ingredient. Black truffle butter imparts rich, earthy flavor making this 5-minute sauce worthy of any special occasion. Just for the record, this blender Hollandaise recipe is one of our favorite kitchen hacks. Read on to get the recipe.
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One of the five French mother sauces, rich and creamy Hollandaise has butter as a base. Anyone can master it with our recipe that swaps in black truffle butter for an addictive result.
How will you eat your Hollandaise sauce? It’s a brunch classic. Try it on eggs Benedict, poached fish, chicken breast, pretty much any meat, poured over warm biscuits … and tell us how you like it in the comments.
Easy Truffle Butter Hollandaise
Ingredients
- 2 large egg yolks
- 1 scant tablespoon warm water
- 1 teaspoon fresh lemon juice
- 8 tablespoons black truffle butter
- Fine sea salt
Preparation
- Combine egg yolks, warm water, and lemon juice in the pitcher of a high-speed blender. In a small saucepan over medium-high heat, melt the truffle butter until hot and completely liquid but not browned.
- Blend egg yolk mixture until frothy, then with the blender running, slowly pour in truffle butter in a thin stream. Blend until sauce is thick, smooth, and emulsified. This should only take a minute. Season to taste with salt, if needed. Serve immediately, or transfer the sauce to a small saucepan with lid and keep warm up to an hour. Note: This sauce can also be made in a small jar with an immersion blender.
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