Blender Hollandaise Sauce
Total Time
5 minutes
Prep Time
5 minutes
Rating
5 out of 5 stars
(1)
Ingredients
4 servings
- 3/4 cup (12 tablespoons) butter, more or less
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon Kosher salt
- pinch of cayenne
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Preparation
Step 1
Heat butter in a small saucepan over medium-low heat until just melted. Remove from heat and let cool for 2 minutes.
Step 2
Add egg yolks, lemon juice, salt and cayenne to a blender. Blend on medium-high speed for 10 seconds.
Step 3
Reduce blender speed to medium-low. And while the blender is still running, very slowly start to stream about half of the melted butter into the egg mixture. Stop the blender, and check on the mixture to be sure that it has emulsified and is smooth and combined (not separating out). Add in the remaining butter until the sauce reaches your desired consistency. (And if you need to thin it even further, add an extra tablespoon or two of water.)
Step 4
Taste, and season with extra lemon juice, salt or cayenne if needed.
Step 5
Serve immediately.
Step 6
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Chef's notes
Use warm melted butter, not still-bubbling, piping-hot melted butter.
Start slow when streaming in the butter to ensure the sauce emulsifies.
Check the consistency of the sauce after adding half the melted butter.
Adjust the sauce to your desired consistency by adding more or less butter.
Serve immediately as Hollandaise sauce doesn't hold up well for long after being mixed.
