I shuddered at the thought of making hollandaise sauce before this recipe. Even the name seems so much more up-scale and gourmet than I can even begin to be. Who has the time/desire to whisk into oblivion? That constant adjusting of heat to avoid scrambling your eggs instead of fluffing them. Too much for me, I said to myself. Leave that to the pros.
Then Cecilia at the Kitchen’s Garden posted this. She is a busy working woman with no time for all that whisking. Too many animals, asparagus beds, and other farmy projects to spend time on a sauce. Her taste is very good; if she approves of it, I knew it was sure to be good.
I was not let down.
Easy Blender Hollandaise Sauce
- 3 egg yolks (I used farm fresh eggs, which have a much better yolk color!)
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
- 10 tablespoons melted unsalted butter (if using salted butter, skip the added salt)
In a blender, place the egg yolks, lemon juice, salt, and cayenne. Blend at high speed for about 20 to 30 seconds, until you see the eggs changes color (they become lighter). Slowly drizzle the hot, melted butter into the eggs all the while running the blender at the lowest speed possible. Be sure to cover the mouth of the blender because it will tend to splatter everywhere. After the butter is added, blend another 10 seconds or so to be sure everything is incorporated. Makes about a cup. Serve over asparagus or eggs benedict.