Blender Hollandaise Sauce
|Unsalted butter||5 Ounce (155 Gram)|
|Lemon juice||1 Tablespoon|
Combine the lemon juice or vinegar and water in a small saucepan and reduce over heat until just 1 teaspoonful remains.
Meanwhile, melt the butter until hot but not browning.
Mix the egg yolks together in the blender until very smooth and, with the machine running, pour in the vinegar first and then the hot butter in a very slow and steady stream.
The texture should be like a thick mayonnaise.
Add lemon juice and seasoning to taste.
Remove from the blender and keep only just warm over hot water but with no heat under the lower saucepan.