So easy even an 8 year old can make it! This makes about ¾ cup of sauce. It's rich so it goes a long way!
Course: Breakfast, Brunch, Lunch, Dip, Sauce
Keyword: Blender Hollandaise Sauce, Hollandaise Sauce, Julia Child
Servings: 121-ounce servings
3egg yolks, I suggest using pasteurized eggs
Pinchblack pepper, or cayenne or white pepper
1 to 2Tablespoonslemon juice
½cupunsalted butter, 1 stick, cut into small pieces
Prevent your screen from going dark
I suggest placing your blender as near to your stove as possible.
Place the egg yolks, salt, pepper, and 1 Tablespoon of the lemon juice in your blender.
Put the butter into a small saucepan and melt it over medium heat until foamy.
Cover the blender and turn on high speed for TWO SECONDS.
With the blender running remove the lid, or if you have separate space in the top for pouring, open that. And immediately start slowly drizzling in the hot butter. Stop pouring the butter in when you get to the white solids at the bottom of the pan. You may need to protect yourself with a towel if there's spattering.
Taste the sauce. Add the remaining lemon juice if you want to amp up the flavor or thin the sauce a bit. You can also add more pepper or salt at this time and any fresh herbs you may want to include.
Serve immediately or put it into your serving dish and set the dish in a bowl of tepid water to keep the sauce warm until ready to serve.
This nutritional information is only an estimate. We do not guarantee the accuracy of the nutritional information for any recipe on this site.