Blender Brown Butter Hollandaise

Using your blender makes hollandaise so simple and fast you might begin considering it an “ordinary” sauce instead of a special-occasion sauce. Chris Prosperi, senior contributor to The Faith Middleton Food Schmooze®, prefers the blender to a food processor because it emulsifies the sauce almost immediately and the fast-moving rotor blades help keep the yolks from scrambling. This recipe is courtesy of Chris.

Blender Brown Butter Hollandaise

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Making eggs Benedict this weekend? This crazy-delicious blender hollandaise may be your new brunch go-to.

• CourseAccompaniments

Servings

2 cups

Servings 2 cups

Blender Brown Butter Hollandaise Votes: 25 Rating: 2.84 You: Rate this recipe! Print Recipe Making eggs Benedict this weekend? This crazy-delicious blender hollandaise may be your new brunch go-to. CourseAccompaniments Servings 2 cups Servings 2 cups

Ingredients

• 3 egg yolks
• 2 8-oz. sticks unsalted butter browned in a pot
• 1 tablespoon lemon juice
• 2 teaspoons kosher salt
• 2 dashes Tabasco sauce optional

Servings: cups

Instructions

1. Place the egg yolks in the blender.
2. Brown the butter on the stove.
3. Turn the blender on high.
4. Pour in the lemon juice and add salt to the yolks.
5. Pour in the hot browned butter. Go slow: Don't just dump the browned butter in.
6. Finish with the optional Tabasco sauce. Serve immediately.