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Epicurious

Hollandaise Sauce in Blender—A Shortcut to Making Hollandaise.

Cooks' Note

If you have time, the longer version is somewhat more pleasing to the palate.

Recipe information

  • Yield

    makes about 1 cup

Ingredients

1 stick butter
4 egg yolks
2 tablespoons fresh lemon juice
1/2 teaspoon salt
Pinch of cayenne pepper

Preparation

  1. Heat the butter just until bubbly in a small pan over medium-low heat. Meanwhile, combine the egg yolks, lemon juice, salt, and cayenne pepper in a blender. Turn the machine on and add the butter in a slow, steady stream until incorporated and thickened.

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