Blender Hollandaise
This is my mother’s hollandaise recipe — based on a recipe from the 1961 New York Times Cook Book, updated with a little modern technology. It yields about 3/4 of a cup.
- 1 stick butter
- 3 egg yolks
- 2 1/2 tbsp lemon juice
- 1/4 tsp salt
Melt butter in microwave. Using a blender or blender wand, gently blend the egg yolks with the lemon juice and salt.
Set blender at lowest speed and blend while slowly drizzling melted butter into the mixture. Continue blending for a few seconds after all butter has been added. Garnish with a pinch of paprika or cayenne pepper.