A classic butter emulsion sauce that would normally require a double boiler and careful whisking — this blender version skips most of that effort. The key is using genuinely hot melted butter and adding it slowly while the blender runs, which coaxes the egg yolks into a stable emulsion without scrambling them. Serve immediately; it doesn't hold well.
Ingredients
- 3 egg yolks
- 1/2 cup hot melted butter (microwave for 1 minute)
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 teaspoon dijon mustard (optional)
- 1/8 teaspoon cayenne pepper (optional)
Instructions
Blend
Except the butter, blend your mixture really well (about 2-3 minutes) using an immersion blender.
While blending, start adding the hot butter slowly.
the sauce should be silky smooth, and not broken.
Storage
While this sauce is best served fresh, you do have the option of reheating it.
Refrigerate in an air-tight container for up to 1 week. If it splits on reheating, emulsify it
Variations
- Béarnaise — Replace lemon juice with tarragon-infused white wine vinegar reduction. A classic steak sauce.
- Maltaise — Replace lemon juice with blood orange juice. Excellent with asparagus.
Added Aug 27, 2026 · Updated Oct 26, 2026