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Hollandaise sauce made in the electric blender

Time 10 minutes
Yields Makes about 2/3 cup
Hollandaise sauce made in the electric blender
1

Place the egg yolks, lemon juice and seasonings in the blender jar.

2

Cut the butter into pieces and let it heat to foaming hot in small saucepan.

3

Cover the jar and blend the egg yolk mixture at top speed for 2 seconds. Uncover and, still blending at top speed, immediately start pouring on the hot butter in a thin stream of droplets. (You may need to protect yourself with a towel during this operation.) By the time two-thirds of the butter has gone in, the sauce will be a thick cream. Omit the milky residue at the bottom of the butter pan. Taste the sauce, and blend in more seasonings if necessary.

4

If not used immediately, set the jar in tepid, but not warm, water.

From “Mastering the Art of French Cooking” by Julia Child, Louisette Bertholle and Simone Beck.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
Donna Deane
Barbara Hansen
Charles Perry
Leslie Brenner
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