STEP TWO: Turn the blender to high and very slowly drizzle in melted butter through the lid opening. STEP ONE: Add egg yolks, lemon juice, and cayenne to a blender. While the blender is running, add melted butter in a slow, steady stream. Combine egg yolks, Dijon mustard, lemon juice, and hot pepper sauce. The cayenne is optional but gives the sauce a little something extra. It is actually super easy to cheat and make hollandaise in the blender or with an immersion blender instead of over a double boiler. Seasonings: To flavor this sauce, you’ll need fresh lemon juice, salt, pepper, and a little cayenne pepper.

When almost completely mixed, move then blender around the jar to incorporate any remaining melted butter. 3 Turn the blender on low to allow the yolks to combine, and then begin pouring the very hot butter in a thin stream into the blender. 2 Separate the eggs and place the yolks in a blender. The secret to foolproof poached eggs is to drain them in a strainer before gently lowering them into a pot of hot water. 1 whole (juice of) lemon Cayenne pepper, to taste Directions 1 In a small saucepan, melt 2 sticks of butter until sizzling. As the mixture begins to emulsify, pull the blender up along the side of the jar. Our foolproof two-minute hollandaise uses hot butter and an immersion blender to create a creamy, light, perfect hollandaise in a fraction of the time that it takes to make a traditional batch. Turn on the blender and watch the jar contents. They emulsify into the butter and make everything amazing. Insert your immersion blender and push it down to the bottom of the jar. Kerrygold is my favorite, but you can get away with the store-brand stuff if that’s what you have on hand.Įggs: Egg yolks are the key to this sauce. It’s one of the five mother sauces of French cuisine and is served especially with fish.īutter: For the best hollandaise sauce, you want to use good quality butter. Hollandaise sauce, formerly “Dutch sauce” is a creamy sauce made of emulsified melted butter, egg yolks, lemon juice, and seasoning.With the blender running on low, very slowly drizzle in all of the butter including any fat that separates in the pan. Add two tablespoons of lemon juice, salt, pepper and cayenne and beat for 30 more seconds. The only caveat is that it needs to be eaten within 30 minutes, but we never seem to have an issue with that! What is hollandaise sauce? Place the egg yolks into a blender and blend on medium for 30 seconds. My family loves the indulgence of this rich and decadent sauce, and you can too with it being so easy to make! Pull out that blender and give it a whirl.

Recipe for blender hollandaise