Create a restaurant-quality hollandaise sauce to drizzle over freshly cooked asparagus.
- 4 large pasteurized egg yolks
- 1 Tablespoon lemon juice
- 1 teaspoon salt
- 1 pinch cayenne pepper
- 1 cup (225 g) unsalted butter, softened
- Place the egg yolks, lemon juice, salt and cayenne/hot sauce into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 4.
- Blend for 30 seconds.
- Remove lid plug and increase speed to Variable 5.
- Slowly add melted butter in a thin steady stream, until mixture becomes thickened, approximately 55 seconds. Serve immediately.
|Serving Size||1 Tablespoon (30 ml)|
|Amount Per Servings|
|Total Fat||10 g|
|Saturated Fat||6 g|
|Total Carbohydrate||0 g|
|Dietary Fiber||0 g|
Hollandaise Sauce is rated out of 5 by 2.
Rated 5 out of 5 by Carrie Marie from Best hollandaise! This was the first time I've made hollandaise sauce and it was probably the best I've ever tried. It was incredibly silky and smooth and never became gloppy, even after cooling. I used 1/2 the amount of salt and subbed in salted butter. I would recommend having a towel handy when pouring the butter because it did splatter some. I am saving this recipe and will definitely make it again.
Date published: 2015-10-26
Rated 5 out of 5 by The Ancient Mariner from Quick and precise Just tried this for an eggs benedict on Christmas morning. It's really easy to make and really really tasty. Don't leave too long before serving because it thickens up quite quickly.
Date published: 2015-12-25
Can this sauce be made ahead of time and what is the best way to keep it warm? Can you microwave to reheat the sauce? Any suggestions are greatly appreciated.
I stand a glass jug of sauce in a small bowl of hot water, that way it'll keep for up to ten minutes or so while I ready the poached eggs, ham and toast for eggs benedict.
Date published: 2017-05-03
Can I make 1/2 the amount?
After some experimentation, I adapter a similar recipe from the web to use roughly half the quantities. Try this! Melt around 85g of butter slowly over low heat in a small saucepan. Place two egg yolks, 1/8 tsp dijon mustard, 1/2 tsp lime or lemon juice, a pinch of salt and a couple of turns of black pepper in the bottom of a smaller blender jug. Pour 85ml of the melted butter into a warmed glass measuring jug. Place only the outer lid on the blender, leaving the hole at the top uncovered. Turn the blender on at high speed for a few seconds until the yolk mixture catches and starts to blend. Leaving the blender running, hold a tablespoon inside the lid hole, covering the hole. Pour the butter into the spoon in a slow trickle, letting it drip from the spoon onto the spinning blades to blend with the yolks (do it slowly and it should take almost a minute). Once the butter is all poured in, turn off the blender and pour the blended sauce back into the glass measuring jug. Stand the glass jug in a small bowl of hot water for up to ten minutes while you prepare the rest of the meal.
Date published: 2017-05-03