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French · Sauce / condiment
Blender Hollandaise
Hollandaise made in two minutes with a stick blender: butter heated to just below 90 °C is poured onto yolks, lemon and a splash of hot water, which cooks and emulsifies them in one smooth pass.
- YieldAbout 240 ml; serves 4 to 6
- Hands-on13 min
- Total13 min
- Difficulty
Ingredients
- 3large egg yolks
- 1 tbsplemon juice, from 1 lemon
- 1 tbsphot water
- 225 gunsalted butter, cut into rough 15 g pieces
- 1 pinchcayenne pepper
- to tastekosher salt
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