Blender Hollandaise

Blender Hollandaise

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

This is a very easy, almost foolproof recipe. The finished sauce will not have quite the glossy appearance of a hollandaise sauce beaten by hand, but the natural flavours of butter, eggs and lemon juice will be the same.

Ingredients

Quantity Ingredient
3 egg yolks
2 teaspoons lemon juice
1 tablespoon water
1/4 teaspoon salt
freshly ground white pepper
125g unsalted butter

Method

  1. Put the egg yolks, lemon juice, water, salt and pepper in a blender. Cover and blend at a high speed for a few seconds. Melt the butter. While blending on high speed, add the hot melted butter very slowly to the egg yolk mixture and blend until creamy. Do not use the milky residue in the bottom of the pan. Taste and add more salt and pepper, if necessary.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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