Hollandaise Sauce – Blender Method
If you ask a purist about Hollandaise Sauce, the word "blender" never comes up. I have found this method to make the smoothest and most stable Hollandaise Sauce ever. If you make more than you need, you can store it in the refrigerator for up to 6 months. The sauce is named after Holland, where it was introduced by the Huguenots, French Protestants who fled religious persecution in the 16th and 17th centuries.
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Equipment
- 1 Blender
Ingredients
- 3 Egg Yolks
- 1 tbsp Lemon Juice
- ½ tsp Kosher Salt optional
- ½ cup Butter melted to 175˚F
Instructions
- Add the 3 egg yolks to the blender and run on HIGH for 30 seconds.
- Drizzle in the HOT butter on LOW. Remember that the butter should be at 175˚F wehn starting your drizzle.
- Drizzle in Lemon Juice with the blender on LOW.
- add Salt if wanted/needed.
Notes
Adding the salt may be needed of you used unsalted butter.
Nutrition
Serving: 1gCalories: 248kcalCarbohydrates: 1gProtein: 2gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 207mgSodium: 480mgPotassium: 25mgFiber: 0.01gSugar: 0.2gVitamin A: 904IUVitamin C: 1mgCalcium: 25mgIron: 0.4mg
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