Blender hollandaise
1
- Prep Time5 mins
- Total Time5 mins
- Makes1 1/3 cups (325 mL) enough for 8 to 10 eggs
Michael Alberstat
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.