This quick version can be served with thesame foods as the ‘traditional’ Hollandaise sauce.
Recipe: Hollandaise BlenderSauce
3 large egg yolks
In a blender or food processor, blendtogether egg yolks*, lemon juice, salt and cayenne pepper. Blenduntil the color lightens and they are very well blended.
Melt butter in a small saucepan to thejust bubbling stage, do not let it brown. With the machine stillrunning, incorporate hot butter, drop by drop into yolk mixture.The sauce will thicken as the hot butter is added. Serve as soonas possible.
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons butter
Makes about 2/3 cup.
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