Blender Hollandaise Recipes

Steps:

• Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
• Put the butter in a small microwave-safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.

Steps:

• Place egg yolks, lemon juice, and salt in a blender; blend until combined. Melt butter in a saucepan or in microwave. With blender running, slowly pour butter through opening in lid in a thin stream until sauce is thick, about 1 minute.
• Serve immediately or transfer to a bowl and cover with foil to keep warm; serve within thirty minutes. If sauce is too thick, thin to desired consistency by whisking in hot water one tablespoon at a time.

Steps:

• Allow yolks to sit at room temperature for one hour, no more. Whirl yolks and lemon juice in blender for 2 seconds. Remove cover.
• Heat oil to 250 degrees in small saucepan. Use thermometer to check temperature; do not let oil heat above 250 degrees or it will cook the eggs instead of emulsifying with them. Add butter; reduce heat and cook until butter is melted.
• Immediately turn blender on highest speed and slowly pour oil-butter mixture into eggs; continue blending only until all the mixture has been added. Season with salt, if desired. Use immediately. Do not keep hot on top of stove, or reheat.

Steps:

• Melt butter in a saucepan over low heat and let cool slightly.
• Add egg yolks to the jar of a blender. While the motor is running, slowly pour in the melted butter. When all of the butter has been added, season with lemon juice, salt, cayenne, and black pepper. Blend to combine. The sauce should be thick but still able to drizzle from a spoon (and it should form a pool, not a mound). If it is too thick, thin it with a little water.
• The sauce is best if used immediately but can sit for about 30 minutes over hot water in a bain-marie or in a Thermos.

Steps:

• In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
• Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

Steps:

• In a blender blend yolks, water and lemon juice until smooth. Add melted butter by droplets until sauce begins to emulsify. Then continue slowly adding hot butter by spoonfuls. Strain sauce and season.
• Serve over poached eggs on toast points

Steps:

• Place egg yolks, salt, pepper and cream in blender, blend for a few seconds at high speed until you have a smooth frothy mixture. Still at high speed, start adding hot butter in a thin, steady stream, not too slowly. As you add butter, the sauce should thicken. When half the butter has been added, add lemon juice or vinegar. Continue blending until all butter is used.

Steps:

• Fill a blender with hot water; set aside. Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well. Put egg yolks and 2 tablespoons lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice. Serve immediately.