Foolproof Blender Hollandaise Sauce
Ingredients
10 Tbsp. unsalted butter (10 tablespoons is 6 ounces)
3 large egg yolks (at room temperature)
1 Tbsp. fresh lemon juice
1 Tbsp. water
1/2 tsp. finely grated lemon zest (lightly packed)
1/4 tsp. salt
Directions
Put butter in a small saucepan and heat over medium-low until completely melted. Don’t stir! You want butter to separate into a milky layer on the bottom and a layer of butterfat on top.
Put egg yolks, lemon juice, and water into blender. Pulse to blend.
Add lemon zest and salt to blender and process for 1 minute, pausing a couple of times to scrape down sides of blender with a rubber spatula.
Gently reheat melted butter until hot, about 160°F (check with an instant-read thermometer). With blender running, slowly drizzle in warm butter, stopping when only milky residue is left; it’s okay if some liquid pours into blender, but too much can upset the fat-to-water ratio of the emulsion and cause the sauce to separate. Blend until hollandaise is light yellow, thick, and creamy, 1 minute. Discard remaining milky residue.
Hollandaise is a delicate sauce, but you can keep it warm for an hour by keeping it in a thermos jar. Serve sauce on steamed asparagus or broccoli, baked halibut or sole, or Eggs Benedict.
