If you love hollandaise sauce, you’ll love this recipe! Kick it up a notch with adding green chiles and you will have something heavenly to put on stuff like Eggs Benedict, asparagus, steaks, potatoes – well, just about anything!
Plus – it couldn’t be easier because it’s made in the blender!
INGREDIENTS
3 large egg yolks
1/4 teaspoon salt
Pinch pepper (I use a small pinch of cayenne)
1-2 tablespoons fresh lemon juice (I use closer to 2 tbsp)
1/2 cup unsalted butter
Cut the butter into pieces and place it in a small saucepan. Heat it till it’s melted, hot and foamy.
This sauce should be prepared immediately before serving– it will only take you about 3 minutes to make. Place eggs yolks, salt, pepper, and 1 tbsp lemon juice in the blender jar. You can beat in more lemon juice to taste when your sauce is done, and then you will know which proportion you prefer for next time.
DIRECTIONS
Cover the jar of the blender and blend the egg yolk mixture at top speed for 2 seconds. Uncover, still blending at top speed, and immediately start pouring the hot melted butter in a thin stream of droplets. (You may need to protect yourself with a towel during this operation.)
By the time two thirds of the butter has gone in, the sauce will be a thick cream. Omit the milky residue at the bottom of the pan. Taste the sauce, and blend in more seasonings and lemon juice to taste.
I always make a double batch because it’s so darn good!
