Perfect Blender Hollandaise Sauce Recipes

BLENDER HOLLANDAISE SAUCE

Steps:

• Melt butter in a saucepan over low heat and let cool slightly.
• Add egg yolks to the jar of a blender. While the motor is running, slowly pour in the melted butter. When all of the butter has been added, season with lemon juice, salt, cayenne, and black pepper. Blend to combine. The sauce should be thick but still able to drizzle from a spoon (and it should form a pool, not a mound). If it is too thick, thin it with a little water.
• The sauce is best if used immediately but can sit for about 30 minutes over hot water in a bain-marie or in a Thermos.

BLENDER HOLLANDAISE SAUCE

Steps:

• Place egg yolks, lemon juice and pepper in blender container and blend until lemon color.
• Turn blender to high and very slowly add butter, blend until thick, about 30 seconds.
• To serve, heat sauce slowly in top of double boiler over hot water.
• An excellent addition to cooked veggies, fish or poached eggs.
• To reheat in the microwave: Pour the sauce into a microwave safe glass measuring cup.
• Heat at 30% power until heated through, stirring after every 30 seconds.

BLENDER HOLLANDAISE SAUCE

Steps:

• In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
• Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

PERFECT BLENDER HOLLANDAISE SAUCE

Steps:

• In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
• Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. You can serve the sauce right away as it is. OR -- Because I worry about the egg yolks not being cooked enough, I like to pour the sauce into a glass measuring cup which I then set in a pan of simmering water. I cook it slowly for about 5 minutes so it's good and hot and the yolks are completely cooked this way.

BLENDER HOLLANDAISE

Steps:

• Put the yolks in a blender or food processor.
• Blend on low speed for a couple of seconds, just to whisk the eggs.
• With the machine running, slowly pour in the boiling water, then, (with the machine still running) very, very, VERY slowly pour in the hot melted butter.
• Be patient- you must pour the butter in in the thinnest of streams, like fast drops, or the sauce will break.
• Add the lemon juice, salt to taste and the cayenne.
• If the sauce is too thick, add a bit more boiling water.
• Will hold, sitting in a bowl of warm water, for hours.