- 1 1/4 cups (2 1/2 sticks) unsalted butter, cubed
- 2 large egg yolks
- 2 tablespoons fresh lemon juice, plus more
- Kosher salt and freshly ground black pepper
Fill a blender with hot water; set aside.
Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat.
Drain blender and dry well.
Put egg yolks and 2 tablespoons lemon juice in blender; cover and blend to combine.
Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan.
Blend until creamy sauce forms.
Season to taste with salt and pepper, and with more lemon juice.
Maybe it was a matter of operator error, but this sauce never thickened for me. So I went back to the listed recipes and tried the blender hollandaise from 1962 (good year). It was a hit with my family. The difference is the addition of a tablespoon of cream, one T of lemon and 3 yolks. Also, you add hot butter. I used my food processor with the lide on the opening and did not get splattered.
How to eat Hollandaise sauce: Eggs benedict, with grilled asparagus, brussel sprouts, green beans, artichoke.cauliflower, carrots, broccoli,