Easy Blender Hollandaise Sauce | Recipe | Quick and Easy

Hollandaise Sauce is quick and easy to make.  While it can be made in advance, it is best when used within an hour.  The original recipe requires whisking by hand.  I don't have the interest in mixing that long, so I've adapted the recipe by using a blender.  I have tested this recipe using both a blender and food processor.  Either one works well.

If using a food processor, fit with a knife blade.  Slowly add butter through the feeding tube.

Hollaindaise is great for asparagus, brussel sprouts, and my favorite, Eggs Florentine.

Easy Blender Hollandaise Sauce Recipe
Yields: 1 cup

1 stick butter, melted
3 egg yolks
1/2 Tbsp fresh lemon juice
pinch salt
dash cayenne pepper
1 tsp heavy cream (optional)

1. Clarify the butter.  To do this, place butter in a glass measuring cup and microwave until melted and the milk fat settles on the bottom.  The clarified butter is the clear, yellow butter on top.
2. Place egg yolks, lemon juice, salt and pepper in the blender.  Blend on Medium-High speed for 30 seconds, until frothy-looking.
3. With lid still on, remove clear plastic center cap.  Turn blender on low speed and slowly add clarified butter in a slow, thin stream.  Continue to blender a few seconds after all butter has been added.
4. Taste and adjust seasoning.  Add 1 tsp heavy cream or water if you'd like a thinner consistency.
5. Use immediately or store in a wide-mouthed thermos until ready to use.  Best if served within an hour of preparing.