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10 minutes serves 8-10

No Fail Hollandaise Sauce

Quick and easy and IT WORKS! This blender version of Hollandaise might scandalize an old school Chef but if you’re like us, whisking by hand, on and off of the heat to get it just right and often resulting in a broken or burnt sauce? No thanks. Our version can be made ahead and reheated. If you stick to the exact measurements below and make sure to use large egg yolks you’ll pull off the perfect sauce every time.
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No Fail Hollandaise Sauce
Gluten-Free Keto Paleo

ACTIVE: 10 min. DIFFICULTY Easy

Ingredients:

  • 8 T butter (1 stick) divided
  • 1 T finely minced shallots
  • 1 T vermouth, Pernod, or dry white wine
  • 2 large egg yolks
  • 1 T water
  • 1 1/2 T freshly squeezed lemon juice, about 1/2 lemon
  • 1/4 t sea salt
  • Pinch cayenne pepper
Equipment / Notes: 
  • Mini food processor or blender.
  • The consistency of the sauce should coat the back of a spoon but still be pour-able, similar to a cake batter. Getting the right consistency depends on the size of the egg yolks so be sure to use large eggs.
  • Hollandaise can be made ahead and gently warmed in the microwave on low heat, about 5-10 seconds increments, stirring, until desired temperature. It can also be warmed on the stove in a double boiler OR kept in a thermos if being used soon, but not immediately after preparing.
    1. Melt 1 T butter in a small pan and cook shallots over medium low heat until soft, about 4 minutes. Add vermouth or wine and saute until liquid is almost absorbed, about 1 minute. Remove from heat and set aside.
    2. In a heatproof dish, melt butter in microwave (or on stovetop if you choose) until just melted. Let butter cool to about room temperature but still liquefied, about 10 minutes.
    3. When shallots and butter have reached a bit warmer than room temperature, add egg yolks, water, lemon juice, salt and cooked shallots to a small food processor. Alternately you can add ingredients to a wide-mouth jar and use a stick blender. Blend ingredients until smooth then add butter in a slow stream until emulsified. Add cayenne, blend on low until incorporated. Sample with a clean spoon, adjust lemon juice and salt to taste.

    Instructions

    Amount per 100g

    • 118kcal

      Calories
    • 1g

      Protein
    • 10.68g

      Fat
    • .67g

      Carbohydrates

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