There are folk out there who maintain that one should be able to make Hollandaise the traditional way before giving in to the ease and convenience of using one’s blender to cut out all that (let us be totally frank, here) tedious mucking about with double boilers and whisking and such.
I get the sense you are now fully aware of where, exactly, I stand on this issue.
As long as I have a blender and a working socket to plug it into, this is the sauce!
•3 egg yolks
•1/4 tsp Seasoned Salt (or sea salt)
•1/8 tsp Cayenne
•2 tbsp fresh lemon juice
•1/2 cup unsalted butter
Note 1: this will make about 3/4 cup of perfectly lovely Hollandaise – more than enough to drizzle over a fresh bunch of asparagus or two. If you are cooking for a crowd (Asparagus Eggs Benny, mebbe?), feel free to double or even triple this recipe.
Note 2: this sauce should be made immediately before serving; good thing it takes next to no time to make.
Place the egg yolks, Seasoned Salt, Cayenne, and lemon juice in a blender jar and pulse to mix well.
Melt the butter – in the ‘wave or on top of the stove, it is totally your choice – and, with the blender running, pour the hot, melted butter through the hole in the lid.
Continue to blend until the butter has been absorbed and the Hollandaise has thickened nicely. This should take all of about one to three minutes.
Note 3: feel free to add a dash of your favorite hot sauce – this is my long time favorite; I buy it by the case.