Blender Hollandaise Sauce Recipe | Chef Tips

Melt 9 tablespoons of butter in a small sauce pot over low heat, breaking it into small chips to help it melt faster.

Once melted, optionally skim the froth from the top with a spoon.

Crack open 3 large eggs and separate the yolks from the whites, discarding the whites or saving them for another use.

Add the 3 egg yolks, 1/8 teaspoon of cayenne pepper, 1/2 teaspoon of kosher salt, and 1 tablespoon of fresh lemon juice to the blender, but do not add the melted butter yet.

Put the lid on the blender, ensuring the vent hole is open for drizzling in the butter.

Power on the blender and set it to speed number one.

Slowly drizzle in the melted butter from the top while the blender is running.

Once all the butter is added, remove the lid and check the sauce for consistency.

Equipment Needed

Dietary

Allergens