Hollandaise sauce in a blender
Votes: 3
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Hollandaise sauce in a blender - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large egg yolk
- 1.5 tsp lemon juice
- A pinch of cayenne pepper
- 60 g butter
- 1/2 tsp salt
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Cooking the dish according to the recipe:
- Place the egg yolk, lemon juice, and cayenne pepper in a blender. Blend a couple of times until combined.
- Place the butter in a small bowl and melt it in the microwave. With the blender running, gradually whisk the melted butter into the egg until you have a smooth sauce. If the sauce is too thick, add a teaspoon of warm water to thin it.
- Season with salt and serve immediately, or reheat in a small heatproof bowl set over hot (but not boiling) water until the sauce is ready.
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