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Easy Blender Hollandaise Sauce Recipe
The Mother Sauce Has Landed!
Hollandaise sauce is one of the famous French ‘Mother sauces.’ This means that many other sauces start with the same ingredients, concept, and technique as this recipe for sauce does. You
can actually think of this sauce as a warm homemade mayonnaise, as that is essentially what is being made here (although it uses melted butter in lieu of oil). The flavor, however is much more exquisite, and often times flavored in one way or another, and is totally worth the extra effort, if not the calories.
Using a bender for this sauce simplifies the coordination otherwise needed to whip and drizzle as the emulsion is forming. Once you master this sauce, the sky is the limit, depending on what you add to it, but one favorite twist on this mother sauce is our Béarnaise sauce recipe. You can use this sauce recipe on some nicely steamed fish and vegetables, with asparagus being an all time favorite. You can even whip up this simple recipe in the morning for a classy eggs benedict that is sure to impress!
Easy Blender Hollandaise
What You'll Need
- 3 egg yolks
- 1 stick butter
- 1 tablespoon cold water
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon each salt and white pepper
- A dash of hot sauce
Instructions
1.)Combine yolks, water, lemon juice, hot sauce, salt and white pepper in a jar blender. Puree.
2.)Heat the butter in a pot until it starts bubbling; there should be a faint nutty aroma.
3.)With the blender on, add the butter in a slow and steady stream. When you're out of butter, you're done!
4.)Thin if necessary with extra water. Serve immediately or keep warm in a water bath.
We hope you enjoy our recipe! Make sure to leave your comments and let us know what you think!
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