Hollandaise Sauce

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  • 3 large egg yolks
  • 2 tablespoons lemon juice
  • Pinch each kosher salt and white pepper
  • 1 dash Tabasco sauce (to taste) or pinch cayenne
  • 1 stick butter, room temperature



Blender Method:
Place all ingredients except butter in a blender (or a container to use with a hand blender). Cover if using a traditional blender, and process for 5 seconds until well mixed.
In a microwave-safe bowl, heat butter in microwave until melted and hot (a glass measuring cup works best).
With the blender on high, slowly pour in melted butter. Mixture should turn thick and creamy by the time all the butter is added. Adjust seasoning to taste, and keep warm by placing container in a bowl of very warm water until ready to serve.

Traditional Method:
Add egg yolks, lemon juice and seasonings to double boiler and whisk until slightly thickened and sticky.
Add the butter piece by piece. Use the whisk for each piece until it is melted and incorporated before adding the next piece. Continue to heat and stir sauce until it has the consistency of thick cream.
Taste and correct with appropriate seasonings.

Recipe from Central Market Shoreline - Culinary Resource Center
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