Recipe courtesy of Curtis Aikens

Blender Hollandaise Sauce

  • Total: 15 min
  • Prep: 15 min
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1 to 1 1/2 sticks butter

2 egg yolks

1 teaspoon water

1 teaspoon lemon juice

Salt and pepper to taste


  1. In a blender blend yolks, water and lemon juice until smooth. Add melted butter by droplets until sauce begins to emulsify. Then continue slowly adding hot butter by spoonfuls. Strain sauce and season.
  2. Serve over poached eggs on toast points
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