Top | Sauces
Hollandaise Blender Sauce
(recipe, Deanna Dudney)
- 3 egg yolks
- 2 Tbsp. lemon juice
- ½ tsp. salt
- ⅛ tsp. cayenne pepper
- 2 Tbsp. butter
- In a blender or food processor, blend together egg yolks*, lemon juice, salt and cayenne pepper.
- Blend until the color lightens and they are very well blended.
- 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.
- * EGG SAFETY NOTE: There's no need to heat the egg yolks in a saucepan; the butter, heated until bubbling, cooks the egg yolks slightly.