Isn’t it wonderful to have a fail-safe, easy blender hollandaise recipe so your morning eggs can have this positively sexy sauce on them?
Recipe from Ree Drummond, “The Pioneer Woman”
Serves 4
2 sticks butter
3 whole eggs, separated
1 whole (juice of) lemon
Cayenne pepper, to taste
In a small saucepan, melt 2 sticks of butter until sizzling.
Separate the eggs and place the yolks in a blender.
Turn the blender on low to allow the yolks to combine, and then begin pouring the very hot butter in a thin stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly.
Keep pouring butter until it’s all gone, then immediately begin squeezing lemon juice into the blender. You should use the juice of one lemon. And check the blender to make sure the sauce is still liquidy and moving easily through the blades. If it’s not, add a little more juice and give it a stir, then blend again.
Add in a generous shake of cayenne pepper.
If the sauce is too thick, continue to blend while adding more lemon juice.
Now pile on to some Eggs Benedict!