Blender Hollandaise Sauce

Ingredients

• 1.175 gram butter, melted
• 2.30 millilitre lemon juice, added to butter while heating
• 3.3 egg yolks
• 4.caster sugar, a pinch
• 5.1.25 millilitre salt
• 6.white pepper, a shake

Method

1. 1.Melt the butter. Add the lemon juice and heat through together.
2. 2.Put the egg yolks, castor sugar, salt and pepper in the blender. Blend for 6 seconds.
3. 3.Remove the lid of the blender and at high speed, slowly add the melted butter and lemon juice in a steady stream.
4. 4.The sauce should be thick within 35–40 seconds.
5. 5.If too thick, add 1 or 2 teaspoons of hot water.
6. 6.Serve immediately, or keep warm over barely simmering water.

Notes

• To serve artichokes as a chilled first course: cool cooked artichokes and refrigerate at least 4 hours. Open each artichoke like a flower to reach the interior. Pull out the tender cone of leaves. Scrape off the exposed choke with a spoon. Replace the cone of leaves if desired. Accompany with a small cup of this Hollandaise sauce. If the choke has been removed, the cavity can be filled with Hollandaise or any other preferred filling.
• Also excellent with chilled asparagus (see chilled-asparagus.yaml).
• Different to the microwave hollandaise in this collection (see microwave-hollandaise-sauce.yaml).