LC What Goes With Hollandaise? Note
Eggs. Steak. Steak and eggs. Eggs Benedict. Asparagus. Artichokes. New potatoes. Crab. Lobster. Salmon. (Shall we go on? We could. But we think you, too, know the potential this blender jar of dapper sauce possesses…)
Quick Blender Hollandaise
- Quick Glance
- 5 M
- 15 M
- Makes about 2/3 cup
Melt the butter in a small saucepan over low heat. Let bubble for 10 to 15 minutes and then pour through a strainer lined with cheesecloth, discarding the milky solids, or simply pour off the clarified butter, leaving the milky solids in the bottom of the pan.
Place the egg yolks and lemon juice in a blender. Blend until the mixture is foamy.
With the blender running, gradually add the clarified butter in a thin stream.
Season with salt and pepper, and it’s ready! The sauce should be served immediately.
Recipe Testers' Reviews
This is so simple, but oh-so delicious. I’ve been craving some good Eggs Benedict lately, but was dreading making the hollandaise. Well, guess what we had for Sunday breakfast? We love hollandaise sauce, but until now, it hasn’t been that easy to make. The instructions for making clarified butter are much easier than the way I usually make it, as well. This recipe is a breeze, and the results were fantastic. It’s definitely going into my recipe files, and I can’t wait for some asparagus so I can make it again.
This is hollandaise for the masses! Easy, foolproof, and delicious. It was velvety smooth, and no one would’ve guessed it was so easy to make—almost too easy, actually, if you love hollandaise and want to keep your waistline…