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.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    10 Reviews
    410
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    Very runny! Taste was okay, but it was more like salad dressing than a sauce. Not sure how to thicken it up.
    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.
    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.
    AMAZINGLY SIMPLE AND AUTHENTIC TASTING.
    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.
    Perfect amount for dinner and very tasty!
    Eggs Benedict is my favorite breakfast...I've always had a problem getting the hollandaise right at home. this recipe is perfect!
    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.
    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.
    very similar to the one I've used from James Beard. Great for one large artichoke or 2 small!
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Help Around the Kitchen