Making homemade Hollandaise sauce from scratch might seem like an ambitious resolution. After all there is a lot of vigorous and continuous whisking and stirring and gradually drizzling butter and even more whisking. Sounds intimidating and almost like an impossible task. An arm workout would be a nice bonus but I prefer to stick to the effortless Hollandaise sauce made in a blender. Yes, I let the machine do all the work for me. I really just want it to be a painless and enjoyable experience. This method is fail proof and very simple.
Hollandaise sauce is a creamy, delicious emulsion of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt and pepper. Hollandaise is one of the five mother sauces in French cuisine. It is simplicity at its best. With minimum ingredients you get the maximum taste and flavor. There is no complicated ingredients or extravagant herbs involved. Just a handful of basic items is turned into a culinary masterpiece.
This tasty concoction of egg yolks, butter and lemon juice is creamy with a perfect silky smooth texture thanks to the blender.
It is traditionally served with eggs Benedict but you can pour it over any of your favorite breakfast eggs like poached, scrambled or frittata. It is also wonderful with vegetables like asparagus and broccoli and even a juicy steak. This blender technique is a piece of cake to make. Simply combine egg yolk and lemon juice in the blender and stream in hot melted butter. The result is creamy, thick, velvety and just perfect Hollandaise sauce that everyone will be raving about. So next time your are hosting a brunch and want to impress your guests make this delicious sauce to serve the eggs.
