Preparation Method
- Place the egg yolks in the blender, followed by the lemon juice, sugar (if using), and cayenne. Blend on MANUAL/LO, gradually increasing the speed to SPEED 4 over the course of 1 minute.
- Remove the filler cap. Select MANUAL/LO and use the emulsion cup to slowly add the melted butter (only add the golden butter, not the milk solids that sink to the bottom of the cup; melted butter should be about 145°F) while blending, gradually increasing the speed to SPEED 6, for 2 minutes or until you reach the desired consistency. If the hollandaise is too thick, add a little warm water to loosen it. Season with salt and black pepper. Serve immediately or keep warm in a thermos for up to 1 hour.
Variation: Red Wine & Sherry Hollandaise
Substitute 1 ½ tablespoons red wine and 1 ½ tablespoons sherry vinegar for the lemon juice.
How to Clean Your Blender
The blender lid and emulsion cup can go in the dishwasher but the jar should be hand washed only. A bottle brush is helpful to clean under the blade. If anything stubborn sticks to the jar, like hummus or nut butter, add a few drops of soap and fill the jar halfway with warm water. Blend on HI for 30 seconds, then rinse and
dry thoroughly. To clean the base, just wipe it with a damp cloth; you can lift the jar pad as needed to clean underneath.
