Hollandaise is a tangy-lemony sauce that is delicious drizzled over young, tender spring veggies and is also the classic sauce for eggs benedict. This blender version is fool proof!
INGREDIENTS:
6 egg yolks
4 tablespoons fresh lemon juice
1/2 teaspoon salt
Pinch white pepper or cayenne
2 sticks unsalted butter (8 ounces), preferably Plugra or Kerrygold*
METHOD:
Place egg yolks, lemon juice, salt, and pepper into a blender container. Cover and blend for 30 seconds.
Melt the butter in a small pot until it is bubbling hot.
Uncover the blender container (or, remove the cover for the center hole in the lid) and while the machine is running, very slowly drizzle hot butter into the yolk mixture, allowing time for the butter to absorb into the eggs and emulsify. Serve immediately.
*Plugra and Kerrygold butter contain more butterfat and fewer milk solids and water than other brands. If you want to use another brand, you’ll need to clarify the butter first to remove the excess water and milk solids.
