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Epicurious
House & Garden

Blender Hollandaise

By Barbara Poses Kafka

4.4

(103)

Ingredients

3 egg yolks
1/2 teaspoon salt
Dash of cayenne pepper
1 tablespoon cream
1 cup (1/2 pound) melted sweet butter, heated until bubbling but not brown
1 tablespoon lemon juice or white wine vinegar

Preparation

  1. Place egg yolks, salt, pepper and cream in blender, blend for a few seconds at high speed until you have a smooth frothy mixture. Still at high speed, start adding hot butter in a thin, steady stream, not too slowly. As you add butter, the sauce should thicken. When half the butter has been added, add lemon juice or vinegar. Continue blending until all butter is used.

TagsSauceFrenchEuropeanLemonCitrusFruitBreakfastBrunchGluten FreeNut FreeVegetarianQuickEasy5 Ingredients or FewerBlenderHouse & Garden
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