Blender Hollandaise

Recipes & Menus | recipes Blender Hollandaise Chef Eric Ripert's five-minute blender version is fear-free and perfect to serve with eggs Benedict, asparagus, or crab cakes—no sweat. Click here to watch Ripert make a classic Mother's Day brunch dish 12 servings Recipe by Eric Ripert Photograph by Gentl & Hyers May 2011
Photo by Ana C.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from bonappetit.com

Ingredients

  • 1 1/4

    cups (2 1/2 sticks) unsalted butter, cubed

  • 2

    large egg yolks

  • 2

    Tbsp. fresh lemon juice, plus more

  • Kosher salt and freshly ground black pepper

Directions

Video: Click here to watch Ripert make his Blender Hollandaise Fill a blender with hot water; set aside. Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well. Put egg yolks and 2 Tbsp. lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice. Serve immediately.

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