Hollandaise Sauce, Blender Method

Name: Hollandaise Sauce, Blender Method
Total time: 5 min
Yield: Makes 3/4 cup
Ingredients: 3 large egg yolks; 2 tablespoons freshly squeezed lemon juice; 1/2 teaspoon kosher salt; 1 stick unsalted butter

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An eggs benedict isn't complete without a draping of hollandaise sauce on top. The classic French sauce is traditionally made by gently heating egg yolks over a double boiler, then slowly (and painstakingly) whisking in melted butter until it becomes a creamy emulsion. In this recipe, we get the same silky sauce without the hassle by letting the blender do all the work.

Martha Stewart Living, May 2001

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Recipe Summary test

total:

5 mins

Yield:

Makes 3/4 cup

Ingredients

3 large egg yolks
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
1 stick unsalted butter

Directions

Step 1
Place egg yolks, lemon juice, and salt in a blender; blend until combined. Melt butter in a saucepan or in microwave. With blender running, slowly pour butter through opening in lid in a thin stream until sauce is thick, about 1 minute.

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Step 2
Serve immediately or transfer to a bowl and cover with foil to keep warm; serve within thirty minutes. If sauce is too thick, thin to desired consistency by whisking in hot water one tablespoon at a time.

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Hollandaise Sauce, Blender Method

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Hollandaise Sauce, Blender Method

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Ingredients

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