Although Hollandaise is one of the most often used sauces, most people find it quite difficult to prepare. This blender method not only makes the process simple, but also produces an extraordinary sauce.
- 3 egg yolks
- ½ pound unsalted butter
- 2 tbsps red wine vinegar
- 1 tbsp dry white wine
- 1 tsp lemon juice
- dash of hot sauce
- salt and white pepper to taste
Fill a blender with hot tap water and allow to sit until needed. The hot water will heat the blender container to temperature prior to making the sauce. Pour out water. Into the blender place 3 egg yolks then add red wine vinegar, white wine, lemon juice, hot sauce, salt and pepper. Melt the butter in a small sauce pot, swirling constantly, until the butter reaches 150 degrees F. The butter should be approximately 140 degrees F. prior to blending. When ready to prepare the sauce, blend the egg yolk mixture on high for 2 minutes. When well-blended, pour the 140 degree F butter into the egg mixture in a slow, steady stream until all is incorporated and hollandaise sauce is formed. The sauce should be light and fluffy. Pour the sauce into a slightly-warmed ceramic pitcher and serve immediately. If the sauce cools, the butter will solidify. If the sauce is reheated, the butter will break.