This easy Hollandaise Sauce recipe seems to good to be true – but it really is easy and *fabulous*. I made it last night to serve with roasted asparagus (drizzle olive oil over asparagus, roast in a 425 F. for 10 minutes) and it took me less than 5 minutes to make it. The result? A rich, luscious sauce that was every bit as good as any Hollandaise sauce that I’ve had in a restaurant (and better than many).
The secret to the wonderful recipe? It’s a blender Hollandaise Sauce. Which means the strength of the blender does a beautiful job of emulsifying the sauce. In seconds. Oh…and did I mention this recipe is easy:)
Easy Hollandaise Sauce (adapted from Bon Appetit magazine, May 2011)
12 servings (recipe can be halved)
- 1 1/4 cups (2 1/2 sticks) unsalted butter
- 2 large egg yolks
- 2 Tbsp. fresh lemon juice, more on hand if needed
- kosher salt and freshly ground pepper to taste
- Fill a blender with hot water, set aside.*
- Melt butter in a saucepan over medium heat until foaming. Remove from heat.
- Drain blender and dry well.**
- Put egg yolks and 2 Tbsp. lemon juice in blender; cover and blend to combine. With blender running, remove lid insert and slowly pour hot butter into blender in a thin stream, discarding the milk solids in the bottom of the saucepan. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice if needed. Serve immediately.
*True Confessions: I skipped this part and simply ran the outside of the blender under hot water for about 10 seconds (so the inside didn’t get wet at all). The important part is that you don’t put the eggs/lemon juice in a cold blender.
** see True Confessions above.
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