Bulletproof Blender Hollandaise Sauce
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.
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