Hollandaise Sauce with Crispy Bacon
A classic French emulsion of egg yolks, butter and lemon juice, gently cooked to 50°C for a silky, stable sauce. Served warm and topped with crispy bacon for an indulgent finish.
10 minutes
Prep time: 5 minutes
Ingredients
2
3 large egg yolks
150 g unsalted butter, melted and slightly cooled
1 tablespoon lemon juice
½ teaspoon salt
Pinch of cayenne pepper (optional)
To Serve:
crispy bacon pieces
Steps
STEP 1
Add egg yolks, lemon juice, salt, and cayenne (if using) to the jug of the Panasonic Quiet Cooking Blender (MX-HG4401).
STEP 2
Turn the knob to Manual mode. Set the temperature to 50°C, blending speed to Low, and time to 5 minutes (00:05). Press Start.
STEP 3
With the blender running, slowly drizzle in the melted butter through the lid’s measuring cap while the mixture heats and emulsifies.
STEP 4
Once finished, serve warm and top with crispy bacon.
