The longer I observe myself and others both in and out of the kitchen, the more I realize we often make things harder on ourselves than need be. Take Hollandaise sauce. True, the classic is lovely. But then, so is this five-minute, five-ingredient blender rendition from French blogger, food writer, and mother of three, Keda Black. Suffice it to say it’s far less exacting, time-consuming, and messy than the classic, yet compromises nothing in taste, texture, or bragging rights. Enough said.–Renee Schettler Rossi
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 Recipe
- Quick Glance
- 5 M
- 15 M
- Makes about 2/3 cup
- 1/2 cup (1 stick) unsalted butter
- 3 egg yolks
- 1 tablespoon fresh lemon juice
- Salt and freshly ground pepper, to taste
- 1. 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.
- 2. Place the egg yolks and lemon juice in a blender. Blend until the mixture is foamy.
- 3. With the blender running, gradually add the clarified butter in a thin stream.
- 4. Season with salt and pepper, and it’s ready! The sauce should be served immediately.
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