I absolutely love Hollandaise sauce, but I do not have the patience for all that whisking and praying that it will turn out right. I am so glad I discovered the blender method! This is quick and easy and the end result is just the same, except it leaves me in a better mood.
- 6 egg yolks
- 1 stick butter
- ¼ cup lemon juice
Separate your eggs and put the yolks in the blender. Add lemon juice to blender. Add cayenne and salt. Melt butter in a sauce pan and heat until bubbling. With the lid on the blender, but the center thing removed, turn on the blender. While the blender is running slowly drizzle the hot butter in. Put center thing back in blender and keep blending for a minute or so.
The hot butter cooks the egg yolks a bit, for the sake of the squeamish. However, if the blender isn’t running when you start drizzling it in or if your pour it in too fast, it can really cook the yolks and ruin the texture of the sauce.
Serve with asparagus, steamed artichokes, eggs benedict, or as a tasty dip. The possibilities are endless.
So, now what to do with all those egg whites? If you’ve got any suggestions I would love to hear them!