Blender Hollandaise Sauce
Perhaps the easiest Hollandaise sauce you'll ever make.
3 egg yolks
1/2 teaspoon salt
Dash of cayenne pepper
1 tablespoon heavy cream
1 cup unsalted butter, melted
1 tablespoon lemon juice or white wine vinegar
- Place egg yolks, salt, pepper and cream in blender, blend for a few seconds at high speed until you have a smooth frothy mixture. While blender is running begin adding hot butter in a thin, steady stream.
- As you slowly add butter, the sauce should thicken. When half the butter has been added, add lemon juice or vinegar. Continue blending until all butter is used.
Makes about 1 1/2 cups sauce.