Blender Hollandaise Sauce

This recipe is quick and easy and it's almost as good as the real thing. Recipe makes 1 cup.
Photo by Kyle T.

PREP TIME

1

minutes

TOTAL TIME

10

minutes

SERVINGS

1

servings

PREP TIME

1

minutes

TOTAL TIME

10

minutes

SERVINGS

1

servings

Ingredients

  • 6

    ounces (1 1/2 sticks) unsalted butter

  • 3

    egg yolks, at room temperature

  • 2

    tablespoons lemon juice

  • 1

    teaspoon hot pepper sauce (i.e. Tabasco brand)

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon freshly ground black pepper

Directions

(Make sure that the egg yolks, lemon juice and hot pepper sauce are at room temperature; otherwise, the sauce could turn out too thin. If it is too thick, add warm water a few drops at a time with the blender on low.) * In a small saucepan over medium-high heat, heat the butter for about 2 minutes until is is bubbling (do not let the butter brown). * Place the remaining ingredients in a blender and blend on high speed to mix well. * With the blender running, pour the hot melted butter into the yolk mixture in a slow, steady stream through the hole in the blender lid. * When all of the butter has been blended in, the sauce is done. It should have the consistency of a creamy salad dressing. Serve immediately.

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