Hollandaise Sauce – Made with a stick blender!
Makes about 3/4 cup
3 egg yolks
1/4 teaspoon salt
Pinch black pepper
1 1/2 tablespoons lemon juice (You can use as much as 1 T)
8 tablespoons (1 stick) butter, cut into small pieces
In a blender, combine the egg yolks, salt, pepper and 1 tablespoon of
the lemon juice. Set aside.
Microwave butter and heat until until foaming. Careful, don’t burn it.
Do not walk away from the microwave.
I use a stick blender and a glass measuring cup.
Blend the egg yolk mixture at top speed for 2 seconds then, with the
blender running, remove the cover and pour in the hot butter in a thin
stream of droplets. By the time two-thirds of the butter has been
added, the sauce will be a thick cream. Continue pouring, but don’t
pour in the milky residue at the bottom of the pan. Taste and adjust
If not using the sauce immediately, set the blender carafe in tepid,
but not warm, water.
So easy, and so full proof. You can even make this if you are out on a boat!
Source: “Mastering the Art of French Cooking: The 40th Anniversary
Edition” by: Julia Child, Louisette Bertholle and Simone Beck; Knopf,