Hollandaise

This creamy, classic sauce is so easy to make, it may just become a weekly brunch addition.
Makes | 14 Servings |
Total Time | 12 Minutes |
Difficulty | Intermediate |
Container | 2.0-litre Low-Profile Container |
Ingredients
- 2 tbsp cooked mushroom puree, optional
- ¼ teaspoon smoked paprika, optionals
- 1 tbsp togarashi, optional
- 2 tsp harissa paste, optional
- 6 large pasteurised egg yolks
- 2 tbsp (30 ml) fresh lemon juice
- ¼ tsp salt, optional
- 3 drops hot sauce
- 1½ cup (360 ml) unsalted butter, melted, warm
Directions
- Place the egg yolks, fresh lemon juice, salt, and hot sauce into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to Variable 8.
- Blend for 30 seconds.
- Remove lid plug and slowly add melted butter in a thin steady stream, until mixture becomes thickened, approximately 55 seconds. Serve immediately.