Blender Hollandaise

Total Time:
8 min
Prep:
5 min
Cook:
3 min

Yield:
4 servings (1/3 cup)
Level:
Easy

Ingredients
  • 1 large egg yolk
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • Pinch cayenne pepper
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 teaspoon kosher salt
Directions
  • Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.

  • Put the butter in a small microwave safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.

  • Copyright 2005 Television Food Network, G.P. All rights reserved.


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4.2 14
This recipe is great if you need only about 1/2 cup of hollandaise. I used my immersion blender, and initially this didn't work. The sauce was tepid and runny. The problem was that the egg yolk & lemon juice were cold. I microwaved the runny sauce for about 20 sec. and it came out looking curdled. But after some brisk beating, it was fine. Not as velvety and unctuous as one might want, but certainly passable. Perfect for 2 servings. item not reviewed by moderator and published
Definitely too salty and sour, I would cut back the salt to 1/4 tsp and the lemon juice to one teaspoon. Also, it does not reheat well (it curdles if you try to microwave it for a few seconds), so I would make sure you make this sauce last and have everything else already plated before adding it to a dish. item not reviewed by moderator and published
Too runny and salty for me, and I used unsalted butter.... item not reviewed by moderator and published
butter needs to be hot, not just melted.  I believe the eggs will thicken up better if the butter is hot.  I can't make hollandaise without dijon, so I just added it to this recipe.  Happy with how fast it is. item not reviewed by moderator and published
Very runny! Taste was okay, but it was more like salad dressing than a sauce. Not sure how to thicken it up. item not reviewed by moderator and published
I enjoyed it very much and would definitely make it again, but I would back off on the lemon a bit. I doubled the recipe and it was very tart. item not reviewed by moderator and published
Really good and easy, and the quantity was just what I was looking for, to serve two people. I might go to 1teaspoon on the lemon and add more to taste. Th immersion blender was a great idea and worked well for me, thanks to a previous reviewer for that suggestion. item not reviewed by moderator and published
AMAZINGLY SIMPLE AND AUTHENTIC TASTING. item not reviewed by moderator and published
Made this morning...perfect, tasty sauce. I doubled the recipe, which made enough sauce to generously top two eggs benedicts. I wish I had read Nicole's comments below about using an immersion blender. Will try that next time. item not reviewed by moderator and published
Perfect amount for dinner and very tasty! item not reviewed by moderator and published
Eggs Benedict is my favorite breakfast...I've always had a problem getting the hollandaise right at home. this recipe is perfect! item not reviewed by moderator and published
I made home-made english muffins and poached the eggs. this suace was ready in a flash to pour over my benedict and tasted great. quick, easy and tasty. item not reviewed by moderator and published
I first tried this in a regular blender and found that this made such a small amount that about 1/4th of it was left in the blender even after scraping out as much as I could. The 2nd time I used my immersion blender in the tall mixing cup that came with it for making dressings, and it worked great. Also a 2 second clean up, instead of a full blender mess. Flavor is very good. item not reviewed by moderator and published
very similar to the one I've used from James Beard. Great for one large artichoke or 2 small! item not reviewed by moderator and published
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