Homemade Blender Hollandaise Sauce
- Yield 4
- Prep 5 minutes
- Cook 2 minutes
- Total 7 minutes
Homemade Blender Hollandaise Sauce is a easter recipe on Avoteb. The yield on the card is 4. Plan on 7 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 3/4 cup (12 tablespoons) butter, more or less
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon Kosher salt
- pinch of cayenne
Method
Warm butter in a small saucepan over medium-a low burner until just melted. Lift from heat and let cool for 2 minutes.
Tip in egg yolks, lemon juice, salt and cayenne to a blender. Puree on medium-high speed for 10 seconds.
Lower blender speed to medium-low. And while the blender is still running, very slowly start to stream about half of the melted butter into the egg mixture. Stop the blender, and check on the mixture to be sure that it has emulsified and is smooth and combined (not separating out). Tip in in the remaining butter until the sauce reaches your desired consistency. (And if you need to thin it even further, add an extra tablespoon or two of water.)
Taste, and season with extra lemon juice, salt or cayenne if needed.
Plate while it is hot.
