Julia Child's Easy Blender Hollandaise Sauce

• servings: 4 servings
• active time: 2 minutes
• total time: 5 minutes

Ingredients

3 large egg yolks

1/4 teaspoon salt

Pinch pepper (I use a small pinch of cayenne)

1-2 tablespoons fresh lemon juice (I use closer to 2 tbsp)

1/2 cup unsalted butter

Directions

This sauce should be prepared immediately before serving-- it will only take you about 3 minutes to make. Place eggs yolks, salt, pepper, and 1 tbsp lemon juice in the blender jar. You can beat in more lemon juice to taste when your sauce is done, and then you will know which proportion you prefer for next time.

Cut the butter into pieces and place it in a small saucepan. Heat it till it's melted, hot and foamy.

Cover the jar of the blender and blend the egg yolk mixture at top speed for 2 seconds. Uncover, still blending at top speed, and immediately start pouring the hot melted butter in a thin stream of droplets. (You may need to protect yourself with a towel during this operation.)

By the time two thirds of the butter has gone in, the sauce will be a thick cream. Omit the milky residue at the bottom of the pan. Taste the sauce, and blend in more seasonings and lemon juice to taste.

If not used immediately, set the blender jar in tepid (lukewarm), but not warm, water. Use the sauce within a few minutes of blending; it will solidify if not used quickly.

Use hollandaise to top any number of delicious dishes. I like using it to top my Nova Lox Benedict - click here for recipe.

Nutrition

• Calories: 245 kcal
• Total Fat: 26 g
• Saturated Fat: 15 g
• Cholesterol: 199 mg
• Sodium: 154 mg
• Protein: 2 g