The classic hollandaise sauce is made over simmering water and requires a sure hand to make. This blender hollandaise sauce is not only easier but more forgiving. Use it on eggs benedict, over asparagus and broccoli, or with fish such as trout or tilapia. This will probably make more sauce than you need, but I've had poor luck making less than this. Note that the eggs yolks will only partially cook so if you're concerned about the possibility of salmonella use pasteurized eggs. (Larger image.)
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: About 1/2 cup.
Ingredients:
- 2 egg yolks
- Scant 1/4 teaspoon Dijon mustard
- 2 tsp. lemon juice
- Dash hot pepper sauce
- 5 Tbsp. butter
Preparation:
1. In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
2. Melt the butter. (I melt it in the microwave on high for about 1 minute.)
3. With the blender on high speed, pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately.
Serve immediately.