Quick & Easy Blender Hollandaise Sauce
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Ingredients
Instructions
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In a narrow cup (wide enough to fit the head of an immersion blender), combine egg yolks, wine, lemon juice, and a pinch of salt
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In a small saucepan, melt butter over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1 cup liquid measuring cup
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Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into measuring cup in a thin stream. It should emulsify with the egg yolk and lemon juice. If needed, tilt the blender head up slightly to help the emulsification process
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Continue pouring until all butter is added. Sauce should be creamy and thick enough to coat a spoon but still flow off of it. If it is too thick, whisk in a small amount of warm water, 1 tablespoon (15ml) at a time, to thin it out to the desired consistency
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Season to taste with salt and a pinch of cayenne pepper
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Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving
Note
Hollandaise cannot be cooled and reheated
You can add other ingredients to flavor the hollandaise:
Add a 2 tsp reduction of red wine vinegar and tarragon to make Bearnaise Sauce
Add 1 tsp of pesto sauce to make an herby basil hollandaise
Add 2 tsp of Chipotle Paste to make a smoky spicy Chipotle Hollandaise
