Easy Blender Hollandaise Sauce

• 분량: 6 servings
• 총 시간: 15 minutes

재료

10 tablespoons (142g) unsalted butter (if using salted butter, skip the added salt)

3 large egg yolks (see how to separate eggs)

1 tablespoon lemon juice

1/2 teaspoon kosher salt, divided

1/8 teaspoon cayenne, optional

방향

Melt the butter: Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away.

Blend the egg yolks until lightened: Add the egg yolks, lemon juice, 1/4 teaspoon of the salt, and cayenne (if using) into your blender. Blend the egg yolk mixture for 30 seconds at a medium high speed, until it lightens in color. Use a timer or count out loud, blending for the full 30 seconds. This step gives the sauce more body. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.

Slowly add the butter: Transfer the melted butter to a glass measuring cup with a spout so it’s easy to pour in a thin stream. Remove the plug from the blender lid. Turn the blender speed to low (if you only have one speed on your blender, it will still work). With the blender running, slowly drizzle in the melted butter. Continue to blend for another couple seconds after the butter is all incorporated.

Season to taste: Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little more lemon juice or the remaining salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time. Store until needed in a warm spot, e.g. next to the stove top. Use within 30 minutes or so.

영양 정보

• 1회 제공량: Makes about 1 cup of sau
• 칼로리: 215 kcal
• 지방 전체: 22 g
• 포화 지방: 13 g
• 불포화 지방: 0 g
• 콜레스테롤: 175 mg
• 나트륨: 216 mg
• 탄수화물 전체: 0 g
• 식이섬유: 0 g
• 총 당류: 0 g
• 단백질: 4 g