Hollandaise is a warm butter and egg emulsion sauce that is typically topped on eggs Benedict. If you have ever made it by hand, you know it nearly breaks your wrist with the amount of whisking you have to do. Here is a hollandaise shortcut that not only simplifies the ingredients, but also uses a blender to make it WAY easier.
You can either use an immersion blender like I did in the video, or you can use a normal blender, each work. The key is to slowly add the warm butter as you are blending. If you add it all at once, it will not work, same if you add it too fast.
You can also use whole butter, clarified butter, or ghee. In this video I use ghee, but all forms of butter work!
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SERVINGS: 2 cups
- PREP TIME: 5 Mins
- COOK TIME: 0 Mins
- TOTAL TIME: 5 Min
I love hollandaise on poached eggs, but you can do it with proteins, fish, steaks, etc.
Ingredients:
- 3/4 cup unsalted butter, clarified butter, or ghee
- 3 egg yolks
- pinch of salt
- juice from half a lemon
Preparation:
STEP 1.
In a pot over medium heat, heat the butter until it is barely bubbling, turn off the heat and set aside.
STEP 2.
In a blender, or container for immersion blender, add the egg yolks, salt and lemon juice. Blend until fully combined and frothy, around 5 seconds.
STEP 3.
While blending, slowly add the hot butter into the yolk mixture, doing very little at at a time, thoroughly blend it and then continue adding hot butter. Do this until all the butter is incorporated. The hollandaise should be thick and finished once all of it is added.
STEP 4.
Immediately serve and enjoy!
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