A classic recipe for hollandaise is rich, tangy and oh so sinful. I think the idea of making this sauce at home can be very daunting, which is why many people opt for the packet variety. I am pleased to show you a method that is simple and won’t have you fussing over a double-boiler, concerned with separation. Created with all of the standard ingredients in a blender, this no-fuss method will have your eggs benedict singing! Hollandaise sauce is also great served but not limited to asparagus, fish or chicken.
Hollandaise isn’t meant to be made ahead- this method only takes 3 minutes. But if need be, it can be kept warm by placing over a bowl of warm water, otherwise, it will solidify. My other tip is to place all of the ingredients except the butter into the blender before you prepare your meal. Just before serving, incorporate your hot butter into the mixture so that it is ready in time for the grand finale!
Dependable Blender Method: Yields: 1 cup
- 4 egg yolks (room temperature)
- 1 tbsp fresh lemon juice
- small pinch of cayenne pepper
- 1 splash Tobasco (optional)
- 1/2 cup or 1 stick melted unsalted butter
- salt to taste
- In a blender or food processor, place egg yolks, lemon juice, cayenne, and Tobasco.
- Melt the butter in a small saucepan or microwave. Skim off white milk solids with a spoon and discard.
- Turn on the blender and stream melted butter into egg yolk mixture until smooth.
- Taste and adjust seasonings as needed.
- Serve immediately.