Super Simple Blender Hollandaise
When most people hear the word "Hollandaise Sauce", the first reaction is GUILT! This sauce is made with lots of melted butter, which is whisked into egg yolks and lemon juice. Holy Cholesterol! On the other hand, this sauce looks so fancy, while looking gorgeous over asparagus or atop Eggs Benedict. What's not to love? The traditional way of making Hollandaise sauce takes time and patience-- clarifying the butter, and all that whisking. Fuhgettaboutit! You can make delicious Hollandaise sauce in about two minutes, using a blender. Trust me, it's fast and delicious. You can go back onto your diet tomorrow. Make this. You won't regret it! Click on the recipe source link to see the posting on my food blog.
- 3 egg yolks, room temperature
- 1/4 teaspoon salt
- Pinch of cayenne
- 2 tablespoon fresh lemon juice (I like the tang of lemon juice, so decrease to 1 tablespoon, if you desire)
- 1/2 cup unsalted butter (1-stick)
Preparation time 2mins
Cooking time 4mins
Adapted from foodiewife-kitchen.blogspot.com
Note: Hollandaise sauce doesn't reheat very well. I recommend that you measure and prepare all of the ingredients and make this right before you want to serve it. If necessary, you can place the blender of hollandaise sauce into a bowl of very warm water to keep warm.
Place the egg yolks, lemon juice, salt and cayenne into the blender.
Melt the butter into a saucepan (I prefer to use my microwave) and heat until just foaming.
Blend the egg yolk mixture, in the blender, for a few seconds.
Slowly, and carefully, begin pouring the melted butter. The sauce will begin to thicken.
Turn the blender on high for about 30 seconds, until the sauce is thick and creamy.
Note: I used my Vitamix blender, so I turn mine on turbo-high, which also helps to heat it up more.
Serving suggestions: serve over asparagus. To make Eggs Benedicts, place 1 to 2 slices of Canadian Bacon over 1 English Muffins, split open. Poach two eggs and lay on top. Spoon hollandaise sauce on top, garnish with a pinch of paprika-- enjoy!