For company
Foolproof blender hollandaise
Silky, lemony, buttercup-yellow — the sauce that turns a brunch into a party. Blender method, no split-sauce panic.
Warm the blender jug with hot water first. Cold glass is the enemy of a glossy hollandaise.
Method
- 01
Fill the blender jug with hot water and leave for a minute to warm through. Tip out and dry.
- 02
Melt the butter in a small pan until it is foaming and very hot — do not let it brown.
- 03
Add the egg yolks, lemon juice, mustard and a pinch of salt to the blender. Blitz for 20 seconds until pale and thick.
- 04
With the motor running on medium, pour the hot butter in a slow, steady stream through the lid. The sauce will thicken into a glossy, buttercup-yellow emulsion within 30 seconds.
- 05
Taste. More lemon for lift, more salt for depth, a pinch of cayenne for warmth. Keep somewhere warm (a jug set in a bowl of warm water) until ready to spoon.
Keep cooking
