Blender hollandaise
1
PREP TIME
5 min
Makes
1 1/3 cups (325 mL) enough for 8 to 10 eggs
Michael Alberstat
We took the hard work out of making hollandaise. Our version takes only 5 minutes, and you won't be able to tell the difference.
Ingredients
- 1 cup unsalted butter , 250 ml
- 3 large egg yolks
- 2 tbsp freshly squeezed lemon juice , or tarragon vinegar
- 1 tbsp hot water
- 1/2 tsp salt
- 2 tbsp finely chopped fresh tarragon , optional
Instructions
- Melt butter in a small pan over medium-high or microwave in a bowl. Skim and discard foam. Pour butter into a measuring cup, leaving white solids behind. Place yolks, lemon juice, hot water and salt in a blender or food processor. Immediately whirl on high for 1 min. If butter is not hot, reheat. While motor is running, slowly pour butter through hole in lid. Whirl until thickened, about 1 min. Pour into an ovenproof bowl. Stir in tarragon. Keep warm in a 200F (90C) oven for up to 15 min if you wish. Whisk just before serving.
Nutrition (per serving)
- Calories
- 186,
- Protein
- 1 g,
- Fat
- 20 g,
- Sodium
- 110 mg.
