Blender Hollandaise Sauce
Using a blender is an easy way to make this decadent, velvety smooth sauce for perfect Eggs Benedict or to top steamed vegetables.
Ingredients
- 3 egg yolks
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ½ cup butter, melted and warm
Instructions
- Combine yolks, lemon juice and salt in blender. Blend for 10 seconds to combine.
- Put melted butter in a measuring cup and slowly drizzle in with blender running. Together the blender and the hot butter cook the egg making a silky, smooth hollandaise sauce. Use sauce as soon as possible.
- The hollandaise can be kept for about an hour. Keep covered in a warm spot near the stove or even in a Mason jar set in a small pot with some warm water in the bottom.
Notes
OPTIONAL – Many cooks like a pinch of cayenne in their hollandaise for a bit of heat.
