Blender Hollandaise

By SuzyHomemakerGoneBad

This recipe is originally from "The Joy of Cooking". It's much faster and more foolproof than handmade Hollandaise, but paler and a little less flavorful. The recipe relies on the entire quantity of heated butter to cook the egg yolks so don't try to make a smaller batch. Food.com #75350

Ingredients

• 3 egg yolks
• 2 tablespoons fresh lemon juice
• 1 pinch cayenne
• 1/4 teaspoon salt
• 1/2 cup butter

Preparation

Step 1

1. Place egg yolks, lemon juice, cayenne and salt in a blender; heat butter until bubbling but do not brown.

2. Cover blender container and turn on motor to high; blend for 3 seconds; with motor running, remove lid, and add butter slowly, in a steady stream, taking 30 seconds to pour the butter in.

3. Serve immediately or keep sauce warm by placing blender container in warm water.