Blender Hollandaise Sauce
Consider this your introductory hollandaise sauce. This version is a bit more stable than traditional hollandaise — it’s less likely to break or curdle — but the key hollandaise traits are here — buttery with a slight tang and the suggestion of heat (it’s not supposed to be spicy) from the cayenne. If you make this ahead (not more than 45 minutes before you’ll need to use it), leave it in the blender. Re-blend it with a few drops of lemon juice or water just before serving. It will thicken slightly as it sits.
This is NOT a make ahead recipe. Because it’s made with raw egg yolks it should be used within 30-45 minutes.
Add the melted butter gradually to allow it the sauce to emulsify.
Blending (aka Pressing Buttons)
- 1/3 large egg yolks
- 1 tablespoon freshly squeezed lemon juice
- Pinch cayenne pepper
- Pinch salt and pepper
- 1/2 cup melted unsalted butter
- Place egg yolks, lemon juice and a pinch each of cayenne pepper, salt and pepper in the bowl of a blender. Blend until combined, about 10 seconds. With the blender running, gradually add 1/2 cup melted butter and blend just until the sauce thickens, about 30 seconds. Serve immediately.