Easy Blender Hollandaise Sauce
From Alice Currah of Savory Sweet Life
Ok, so technically I found this recipe and the Boy made it, but he said it was really easy. In fact, the poaching of the eggs was the trickiest part of this dinner (and that’s a whole ‘nother kettle of fish). As he says, you can taste the butter, but as I say, what’s the problem with that?
Yield: 3/4 Cup
Time: 3 Minutes
3 egg yolks
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt
⅛ teaspoon Dijon mustard
Dash of cayenne pepper
½ cup (1 stick) butter
Put the egg yolks, 2 teaspoons lemon juice, salt, mustard, and cayenne in blender.
Heat the butter in the microwave for 30 seconds first and then in 15 second increments until melted and slightly foamy (approx. 45 seconds total).
Place the lid on the blender and blend on high for 5 seconds. Remove the venting lid from the blender lid cover. Blend the egg mixture on medium high speed and slowly pour in a very thin stream the hot butter while the blender is on.
Once all the butter has been added, place the vent lid back on the blender and blend on high for 5 seconds. Taste the sauce and add the remaining lemon juice if necessary if not more to your liking. Serve immediately.