Tempting tastebuds and striking fear into home cooks everywhere, hollandaise sauce doesn’t have to be something you only enjoy when you dine out. This blender hollandaise is an easy, no fail way to whip up a batch of this velvety buttery sauce in your own kitchen. Although it is know primarily for eggs Benedict, don’t be afraid to use it on cooked asparagus, fish, steak, potatoes or even on toast.
3 egg yolks
2 tbsp lemon juice
1 cup of butter,
1/4 tsp salt
1/8 tsp cayenne
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Pour about 2 cups of hot water into your blender and set aside for 5 min.
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Melt the butter and transfer into a liquid measuring cup.
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Empty your blender of the hot water.
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Add egg yolks to the blender along with lemon juice and blend on low for 5 sec. With the blender on low, slowly stream the melted butter into the blender. This will take you about 45 sec.
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Add salt and cayenne and blend for an additional 5 sec.
TIP: To keep your blender Hollandaise warm for up to 1 hour, fill a small thermos with hot water and allow to warm up this way for 3 min. Pour the water out and pour in the blender Hollandaise. Screw on the lid and keep warm for up to 1.5 hr.
For a printable version of this recipe, click here.