A deliciously creamy lemon butter sauce that’s easy to make with a blender or food processor.
With spring here it seems almost inevitable that I’ll dust off my old trusty hollandaise sauce recipe because it goes so well with all the abundant asparagus available right now. A Hollandaise sauce is a French sauce that is an emulsion of egg yolks and butter and is commonly seasoned with lemon juice, salt, and a touch of cayenne pepper. As a hollandaise sauce is just about right and the butter emulsion is decadently creamy and the hint of lemon really takes it over the edge. The only problem with hollandaise sauce is that it can be a little tricky to make with the traditional double boiler method and this can intimidate some people from making it. I recently got the idea to make hollandaise sauce in a blender and it’s literally just as easy: blend the egg yolks and lemon juice and then slowly pour in the hot melted butter and it emulsifies almost immediately! Once I had the idea I just had to try it and it worked perfectly! Now my only concern is that because it’s so easy to make, I’ll have this decadent treat too often.
Hollandaise sauce in the blender
Preparation time: 5 minutes Cooking time: 5 minutes Total time: 10 minutes Portions: 1cup
A deliciously creamy lemon butter sauce that’s easy to make with a blender or food processor.
ingredients
- 3 egg yolks
- 2 tablespoons lemon juice
- 1 pinch cayenne pepper (optional)
- salt to taste
- 1/2 cup butter, melted and hot
directions
- Blend the egg yolks, lemon juice, cayenne, and salt in a food processor for 20 to 30 seconds.
- Slowly add the butter as you work until all the butter is incorporated and the hollandaise sauce is nice and thick and creamy.
