Blender Hollandaise
2
- Prep Time5 min
- Total Time5 min
- Makes1 1/3 cups (325 mL) enough for 8 to 10 eggs
We took the hard work out of making hollandaise. Our version takes only 5 minutes, and you won't be able to tell the difference.
Ingredients
1 cup unsalted butter, 250 ml
3 large egg yolks
2 tbsp freshly squeezed lemon juice, or tarragon vinegar
1 tbsp hot water
1/2 tsp salt
2 tbsp finely chopped fresh tarragon, optional
Instructions
Melt butter in a small pan over medium-high or microwave in a bowl. Skim and discard foam. Pour butter into a measuring cup, leaving white solids behind. Place yolks, lemon juice, hot water and salt in a blender or food processor. Immediately whirl on high for 1 min. If butter is not hot, reheat. While motor is running, slowly pour butter through hole in lid. Whirl until thickened, about 1 min. Pour into an ovenproof bowl. Stir in tarragon. Keep warm in a 200F (90C) oven for up to 15 min if you wish. Whisk just before serving.
Nutrition (per serving)
Calories 186, Protein 1g, Fat 20g, Sodium 110mg.
Use this on our easy eggs Benedict recipe.
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