Hollandaise

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

Hollandaise 470x449.jpg

Ingredients

  • (6 large) pasteurized egg yolks
  • 30 ml (2 Tablespoons) fresh lemon juice
  • (¼ teaspoon) salt, optional
  • (3 drops) hot sauce
  • 360 ml (1½ cup) unsalted butter, melted, warm

Directions

  1. Place the egg yolks, fresh lemon juice, salt, and hot sauce into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to Variable 8.
  3. Blend for 30 seconds.
  4. Remove lid plug and slowly add melted butter in a thin steady stream, until mixture becomes thickened, approximately 55 seconds. Serve immediately.

Ingredients

  • (6 large) pasteurized egg yolks
  • 30 ml (2 Tablespoons) fresh lemon juice
  • (¼ teaspoon) salt, optional
  • (3 drops) hot sauce
  • 360 ml (1½ cup) unsalted butter, melted, warm

Directions

  1. Place the egg yolks, fresh lemon juice, salt, and hot sauce into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to Variable 8.
  3. Blend for 30 seconds.
  4. Remove lid plug and slowly add melted butter in a thin steady stream, until mixture becomes thickened, approximately 55 seconds. Serve immediately.

Ingredients

  • (6 large) pasteurized egg yolks
  • 30 ml (2 Tablespoons) fresh lemon juice
  • (¼ teaspoon) salt, optional
  • (3 drops) hot sauce
  • 360 ml (1½ cup) unsalted butter, melted, warm

Directions

  1. Place the egg yolks, fresh lemon juice, salt, and hot sauce into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to Variable 8.
  3. Blend for 30 seconds.
  4. Remove lid plug and slowly add melted butter in a thin steady stream, until mixture becomes thickened, approximately 55 seconds. Serve immediately.

Ingredients

  • (2 Tablespoons) cooked mushroom puree, optional
  • (¼ teaspoon) smoked paprika, optionals
  • (1 Tablespoon) togarashi, optional
  • (2 teaspoons) harissa paste, optional
  • (6 large) pasteurized egg yolks
  • 30 ml (2 Tablespoons) fresh lemon juice
  • (¼ teaspoon) salt, optional
  • (3 drops) hot sauce
  • 360 ml (1½ cup) unsalted butter, melted, warm

Directions

  1. Place yolks, lemon juice, salt, optional, and hot sauce (plus any optional add-in ingredient you want) into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then slowly increase to Variable 8, and blend for 30 seconds.
  3. While the machine is still running, remove the lid plug and slowly pour warm butter through the opening. As the mixture begins to thicken, the butter may be added at a faster rate. Finish pouring the butter and after blending for another 30 seconds, replace the lid plug. Increase speed to Variable 10 and blend for 3 to 5 seconds.

Chef's Notes

The Vitamix aeration container helps you create this otherwise time-consuming sauce in less than half the time it takes to complete it in the traditional method on the stove.