Hollandaise
This creamy, classic sauce is so easy to make, it may just become a weekly brunch addition.
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
- Place the egg yolks, fresh lemon juice, salt, and hot sauce into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to Variable 8.
- Blend for 30 seconds.
- 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
- Place the egg yolks, fresh lemon juice, salt, and hot sauce into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to Variable 8.
- Blend for 30 seconds.
- 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
- Place the egg yolks, fresh lemon juice, salt, and hot sauce into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to Variable 8.
- Blend for 30 seconds.
- 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
- 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.
- Start the blender on its lowest speed, then slowly increase to Variable 8, and blend for 30 seconds.
- 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.
