Blender Hollandaise Sauce Yield: Makes about 1 cup of sauce, good for about 4-6 servings.
INGREDIENTS
· 3 eggs
· 1/2 tablespoon lemon juice
· 1/2 teaspoon salt
· 1/8 teaspoon cayenne (optional)
· 10 tablespoons unsalted butter (if using salted butter, skip the added salt)
METHOD
INGREDIENTS
· 3 eggs
· 1/2 tablespoon lemon juice
· 1/2 teaspoon salt
· 1/8 teaspoon cayenne (optional)
· 10 tablespoons unsalted butter (if using salted butter, skip the added salt)
METHOD
- Melt the butter slowly in a small pot. Try not to let it boil: keep the moisture in the butter. Cool for a few minutes.
- Separate the eggs and, using a flat bottomed whisk, whip the egg whites into the butter. Whisk vigorously until the whites begin to thicken the mixture. Remove from heat.
- Add egg yolks, lemon juice, salt and cayenne (if you wish) into your blender. Blend the yolk mixture at a medium to medium high speed about 20-30 seconds. The blending action will introduce a little air, making your hollandaise a bit lighter.
- Turn the blender down to its lowest setting (or carry on with a hand whisk!!), and drizzle in the melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated.
- Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
- Can be stored for a week, but never lasts that long.