Blender Hollandaise

lemon juice

cayenne pepper

unsalted butter

salt

Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.

Put the butter in a small microwave-safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.

Unfortunately this recipe did not work out for me. I followed the recipe exactly, however the actual hollandaise curdled and it was very buttery and gross.. 

I am really sorry it took me so long to rate this recipe. It's FANTASTIC. Simple and perfect every time. I once made hollandaise in a double boiler and it was okay (never again!). This is easy and fast and sure tastes better than what I made the old-fashioned way.<br />

I make this recipe quadrupled so it is enough to mix in my blender and for leftovers too.   Do NOT microwave the leftover  sauce.   The eggs curdle.   Thank goodness we only heated up a small amount to learn this humbling lesson.    Warm up  your leftover refrigerated sauce by placing the cold container of sauce in a larger container with warm water  (not hot so you don't curdle the eggs)  and stir your sauce.   When reheating the sauce take your time and give this sauce the respect it  deserves.... liquid gold that is delicious on everything.     Thanks Food Network Kitchen! <br />

A great quick sauce. I made 2 changes, we’ll 3 if you count doubling the recipe. I used chipotle powder instead of cayenne It adds more flavor....not just heat. Also added the zest of my lemon. I feel it adds more depth without too much tartness. 

I followed the recipe exactly and it was perfect. Super easy

I have made this recipe many many times. It's a great base to add other things to ( chilis)  and is excellent as written. The thickness is perfect, as is the lemon juice/salt/cayenne ratio. Lastly, it's one of the EASIEST things I've ever made. in fact, we don't go out for eggs benedict anymore because we never know if the hollandaise will be as good as this one.  Two people can easily finish this - if you love hollandaise - so you might want to double it for more than 2 people.

Had to double the amount as whats written wasn't enough for my blender to effectively blend. Other than splashing melted butter all over the kitchen at the part it says to add it into the active blender, it turned out pretty well. A little one note of slight sourness, but with black cracked pepper and smoked salmon on toast it works well. I used salted butter so didn't need the additional salt.

This recipe is great if you need only about 1/2 cup of hollandaise. I used my immersion blender, and initially this didn't work. The sauce was tepid and runny. The problem was that the egg yolk &amp; lemon juice were cold. I microwaved the runny sauce for about 20 sec. and it came out looking curdled. But after some brisk beating, it was fine. Not as velvety and unctuous as one might want, but certainly passable. Perfect for 2 servings.

Definitely too salty and sour, I would cut back the salt to 1/4 tsp and the lemon juice to one teaspoon. Also, it does not reheat well (it curdles if you try to microwave it for a few seconds), so I would make sure you make this sauce last and have everything else already plated before adding it to a dish.

blender hollandaise

Prep Time: 5 minutes

Cook Time: 3 minutes

Total: 8 minutes

Servings: 2.5

Author : Food Network Kitchen

Ingredients

Instructions

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