Blender Hollandaise
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
52
Spice
41
Sweetness
61
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1.25 cups
Unsalted Butter (2 1/2 sticks, cubed)2 large
Egg Yolk2 tbsps
Lemon Juice (fresh, plus more)Directions:
1
Fill a blender with hot water; set aside
2
Melt butter in a small saucepan over medium heat until foaming
3
Remove pan from heat
4
Drain blender and dry well
5
Put egg yolks and 2 tablespoons lemon juice in blender; cover and blend to combine
6
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
7
Blend until creamy sauce forms
8
Season to taste with salt and pepper, and with more lemon juice
9
Serve immediately
10
Fill a blender with hot water; set aside
11
Melt butter in a small saucepan over medium heat until foaming
12
Remove pan from heat
13
Drain blender and dry well
14
Put egg yolks and 2 tablespoons lemon juice in blender; cover and blend to combine
15
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
16
Blend until creamy sauce forms
17
Season to taste with salt and pepper, and with more lemon juice
18
Serve immediately