Blender Hollandaise Sauce

TinyArtist

Blender Hollandaise Sauce

(Note: This recipe does not multiply well. If you need more than 1 cup make separate batches rather than one large batch.)

8 Tbs (1 stick, 110 g) butter,
3 egg yolks
2 Tbs (30 ml) lemon juice
Salt and white pepper to taste

Melt the butter over a low flame until it begins to bubble. Remove from heat. Put the egg yolks, lemon juice, salt and white pepper in the container of an electric blender. Cover and blend on high speed for about 5 seconds. Remove the cover and add the butter in a slow stream, blending at high speed for approximately 30 seconds more. The sauce should be smooth with no traces of unincorporated butter. If it is not, replace the cover and continue blending until the butter is completely incorporated, scraping the sides of the blender (with the motor off) if necessary. Makes about 1 cup (250 ml).

Hollandaise Variations

Béarnaise Sauce - A classic on beef. Heat 4 Tbs (60 ml) of red wine vinegar, 1/2 tsp (2 ml) dried tarragon (or 1 tsp (5 ml) fresh), and 1 Tbs (15 ml) finely chopped shallots or chives until reduced by half and use in place of the lemon juice.

Mousseline Sauce - Great on vegetables and fish. Fold 1/4 cup (60 ml) of heavy cream, lightly whipped, into 1 cup (250 ml) of Hollandaise just before serving.

Choron Sauce - Excellent on fish, poultry, and eggs. Add 1 Tbs (15 ml) tomato paste to 1 cup (250 ml) Hollandaise.

Maltaise Sauce - Great on fish and vegetables. Substitute orange juice for the lemon juice, and add 1 tsp (5 ml) grated orange zest.