Recipe · Obliterator®
Hollandaise sauce
As one of the classic French “mother sauces,” hollandaise is a delicious complement to much more than just eggs Benedict: try it drizzled over grilled fish, or as a dipping sauce for steamed asparagus or other veggies. If raw eggs are a concern, use pasteurized eggs.
Ingredients
- 5 egg yolks
- 1 tsp kosher salt
- ½ tsp hot sauce, such as Tabasco
- 1 Tbsp warm water
- 2 Tbsp lemon juice (from about 1 lemon)
- 1 cup (16 Tbsp/2 sticks) unsalted butter, melted, and cooled
Method
- Add the egg yolks, salt, hot sauce, water, and lemon juice to the jar and cover with the lid.
- Set the blender to Speed 1, remove the measuring cup from the lid and press BLEND.
- With the blender running, very slowly begin to drizzle in the melted butter through the lid opening, with a towel partly covering it to prevent splatter.
- Continue adding butter while blending until the sauce is creamy and homogenous, about 1½ minutes.
- When all the butter is in and the sauce is smooth, immediately stop blending to prevent the emulsion from breaking.
- Use immediately or cover surface with plastic wrap and gently keep warm for up to one hour. VARIATION: Swap out the hot sauce for some black pepper and chopped tarragon for a quick “Bearnaise” sauce—a traditional accompaniment for steak.
