To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

Blender Hollandaise

INGREDIENTS
• 4 oz. pasteurized egg yolks
• 1 tbsp lemon juice
• Pinch cayenne
• 1 cup unsalted butter (melted)
• Salt and white pepper (to taste)
• Water (as needed)

PREPARATION

1. Blend egg yolks, lemon juice and cayenne. Blend on low speed until yolks thicken.
2. With blender running, slowly add melted butter to emulsify yolks and butter.
3. If mixture becomes too thick, add water as needed.
4. Season with salt and white pepper.