Blender Hollandaise

1. 1

   Allow yolks to sit at room temperature for one hour, no more.

2. 2

   Whirl yolks and lemon juice in blender for 2 seconds.

3. 3

   Remove cover.

4. 4

   Heat oil to 250 degrees in small saucepan.

5. 5

   Use thermometer to check temperature; do not let oil heat above 250 degrees or it will cook the eggs instead of emulsifying with them.

6. 6

   Add butter; reduce heat and cook until butter is melted.

7. 7

   Immediately turn blender on highest speed and slowly pour oil-butter mixture into eggs; continue blending only until all the mixture has been added.

8. 8

   Season with salt, if desired.

9. 9

   Use immediately.

10. 10

    Do not keep hot on top of stove, or reheat.

* Per serving · 4 servings · Values may vary.

No additional tips available.