How To…Make Blender Hollandaise Sauce
This recipe creates a decadent hollandaise sauce with a luxurious velvety texture and a zesty kick from freshly squeezed lemon juice. The addition of cayenne pepper adds a subtle, yet delightful heat to this classic sauce. Serve this luscious hollandaise over Eggs Benedict for a breakfast or brunch dish that will impress your taste buds.
— Constant Cookbook
Ingredients
- 2 sticks Butter
- 3 whole Eggs, Separated
- 1 whole (juice Of) Lemon
- Cayenne Pepper To Taste
Instructions
- In a small saucepan, melt 2 sticks of butter until sizzling.
- Separate the eggs and place the yolks in a blender.
- Turn the blender on low to allow the yolks to combine, and then begin pouring the very hot butter in a thin stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly.
- Keep pouring butter until it’s all gone, then immediately begin squeezing lemon juice into the blender. You should use the juice of one lemon. And check the blender to make sure the sauce is still liquidy and moving easily through the blades. If it’s not, add a little more juice and give it a stir, then blend again.
- Add in a generous shake of cayenne pepper.
- If the sauce is too thick, continue to blend while adding more lemon juice.
- Now pile on to some Eggs Benedict!
Cook Time
Prep Time
PT15M
Yield
4
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