Egg yolks, melted butter and lemon juice or vinegar are the primary ingredients of hollandaise sauce. While the traditional preparation method calls for the butter to be slowly whisked into the yolks as they are heated in a double boiler or in a bowl positioned over a saucepan of boiling water, “How to Cook Everything” author Mark Bittman says using a blender is quicker and easier. Use hollandaise sauce as a topping for eggs Benedict, seafood or cooked vegetables.
Put egg yolks, salt and freshly squeezed lemon juice or vinegar into a blender. Use white wine or tarragon vinegar for traditional hollandaise. Add approximately 1 to 2 tablespoons of vinegar or juice and 1/2 teaspoon of salt for every 3 egg yolks.
Add seasonings such as powdered dry mustard and cayenne pepper, if desired. Start with 1/4 teaspoon of either or both, adding more as needed.
Put the blender’s lid securely in place. Process on medium-high.
Remove the blender’s lid insert. Pour the hot, melted butter into the blender at a slow drizzle as the blender continues to run.