Blender Method

Name: Blender Method
Ingredients: ½ tsp. salt; 3 egg yolks (U.S. Grade A “large”); 1½ sticks (6 oz.) unsalted butter very hot water; 1½ sticks (6 oz.) unsalted butter very hot water; dash Tabasco (3 or 4 drops) or sprinkle of white pepper; dash Tabasco (3 or 4 drops) or sprinkle of white pepper; 2 Tbsp. lemon juice (since this makes a slightly tarter hollandaise than the usual, you may like less lemon); 2 Tbsp. lemon juice (since this makes a slightly tarter hollandaise than the usual, you may like less lemon)

Preparation info

Makes
1 cup

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

The only thing that has ever gone awry using this technique is when I have rushed the too hot butter into the yolks, causing the sauce not to thicken. As it is meant to be served tepid, there’s no need to hassle yourself making it at the last minute.

Ingredients

3 egg yolks (U.S. Grade A “large”)
½ tsp. salt
dash Tabasco

Sauce
Vegetarian
Gluten-free

Method

Put the eggs, salt, Tabasco, and lemon juice in the blender jar. Melt the butter over low heat, skim off the foam, and cool slightly. Blend the egg yolks at high speed for 3 or 4 seconds. Remove the center from the blender top (if your blender hasn’t this kind of removable knob top, you’re in trouble, but it’s possible to rig up a dish towel, leaving a reasonably small hole at the top to pour t