Hollandaise Sauce – Blender Method
- 1 Blender
- 3 Egg Yolks
- 1 tbsp Lemon Juice
- ½ tsp Kosher Salt optional
- ½ cup Butter melted to 175˚F
- 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.