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Bulletproof Blender Hollandaise Sauce

Name: Bulletproof Blender Hollandaise Sauce
Ingredients: 140 g unsalted butter (melted to 175-180°F, 10 T); 3 egg yolks; 10 g white balsamic vinegar (or champagne/white distilled, 2 t); 3 g kosher salt (~1/2 t); pinch cayenne; 5 g Worcestershire (1 t); 5 g Dijon mustard (1 t); 25 g water (to thin, as needed, 2 T)

Blender hollandaise is the lazy-genius way to get that rich, acidic brunch sauce without hovering over a double boiler. You’ll blitz egg yolks, then stream in hot melted butter and watch it turn silky in about a minute. Spoon it on eggs Benedict, asparagus and pretend you worked way harder than you did.

Ingredients

140 g unsalted butter, melted to 175-180°F, 10 T
3 egg yolks
10 g white balsamic vinegar, or champagne/white distilled, 2 t
3 g kosher salt, ~1/2 t
pinch cayenne
5 g Worcestershire, 1 t
5 g Dijon mustard, 1 t
25 g water, to thin, as needed, 2 T

Instructions

Add butter to small sauce pan over medium to melt. Temp should be at 175F/80C.
Add egg yolks, vinegar, salt, cayenne, worch, and dijon to a blender and spin until combined.
Slowly stream in 175F/80C butter over the course of 45-60 seconds. Sauce should be very thick so add the 25g water and spin again for about 45 more seconds.
Depending on your blender, the temp of the sauce should be at about 130F/55C. Cover and hold over the lowest heat until ready to serve.