Hollandaise sauce is one of the classic master sauces. It is usually made in a bowl over hot water but making it in a blender is easier.
4 egg yolks
Juice of half a lemon
130g butter, melted
Salt and freshly ground black pepper
1. Place the egg yolks in the blender with the lemon juice and a pinch of salt and black pepper. Pulse until combined. While the motor is running, drizzle the warm melted butter in through the funnel until the sauce thickens.
TIPS FOR MAKING A SUCCESSFUL HOLLANDAISE SAUCE
– Hollandaise sauce is difficult to make, even for seasoned chefs, and sometimes you have to redo it if it doesn’t work out. It’s just one of those things.
– Because the eggs are not fully cooked, you should not give this blender version of hollandaise sauce to vulnerable people or the elderly.
– Use clarified butter for a cleaner, more professional sauce.
Watch this video to see how to clarify butter.