Super easy blender hollandaise
"This recipe is for everyone who’s struggled with making homemade hollandaise, or simply wants to whip up the sauce quickly. Don’t use clarified butter here, just your average unsalted butter is best. You will see that the sauce will be a little thicker at the beginning when you’re adding the butter, but as you finish up and get all the milk solids from the melted butter into the mixture, it will loosen and become the perfect, thick yet pourable texture. If you don't have an immersion blender, use your standing blender instead."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
2 bowls (small), saucepan, cooking spoon, immersion blender
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How-To Videos
How to crack, separate, and store eggs
Nutrition per serving
Step 1/2
- 1 eggs
- 1½ tbsp water
- 1½ tbsp lemon juice
- 125 g butter
- salt
- pepper
- 2 bowls (small)
- saucepan
- cooking spoon
Separate egg yolk from white and keep yolk in a small bowl; save egg whites for another use. Melt the butter in a saucepan, do not let it brown. Mix egg yolks, water, lemon juice, salt, and pepper (if desired) in a liquid measuring cup or jar.
Step 2/2
- immersion blender
Slowly stream the melted butter into the egg mixture while constantly mixing with the blender. Once you’ve added all the butter, the mixture should be thick, fluffy, and smooth. Taste and season as desired. Serve immediately and enjoy!
Enjoy your meal!
