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Hollandaise Sauce [Food Processor Attachment]

This creamy, classic sauce is so easy to make, it may just become a weekly brunch addition.

Submitted By:

Dietary Interests: Gluten-Free , Keto Friendly , Vegetarian

Allergens: Dairy , Egg

Yield:

9 servings (270 ml)

Total Time:

11 Minutes 15 Seconds

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • 2 large egg yolk, pasteurized
  • 1 small lemon, juiced
  • 1 pinch salt, optional
  • ¼ teaspoon hot sauce, tabasco preferred
  • 1 cup (240 ml) unsalted butter, melted

Directions

  1. Fit the Food Processor with the Multi-Use Blade.  Place egg yolks, lemon juice, salt, optional, and hot sauce into the Vitamix container and secure the lid.
  2. Start machine and allow to run for 30 seconds.
  3. After 30 seconds, slowly start to add the butter into the Small Food Chute containing the emulsion hole. Allow to slowly incorporate into the egg mixture while running. This process should take about 1 minute and 15 seconds to complete, if using 1 cup of melted butter.

Chef's Notes

  • If your Hollandaise sauce breaks, save all contents of sauce and set aside in a bowl. Clean and dry processor bowl thoroughly. Add 2 Tablespoons very warm water to the bowl. Secure the lid and slowly drizzle in the broken sauce through the emulsion hole again. This should allow the sauce to re-emulsify into a thick sauce.