Hollandaise Blender Sauce

This is a quick version that produces a sauce that’s comparable to the full version. A bit easier to produce than the above recipe, it still gives a good tasting, velvety sauce.
  • 3 large egg yolks
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper
  • 2 tbsp butter

In a blender or food processor, blend together egg yolks, lemon juice, salt and cayenne. Blend until it lightens in colour and is very well belnded.

Melt butter in a small saucepan to the just bubbling stage, do not let it brown. With the machine still running, incorporate hot butter, drop by drop into yolk mixture. The sauce will thicken as the hot butter is added. Serve as soon as possible.

  • Yields: 2/3 cup
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