Enjoy this hollandaise sauce on eggs, asparagus or seafood. Created by Food Voyageur
|2.0-litre Low-Profile Container
- 3 egg yolks, medium eggs
- ¼ teaspoon white pepper
- ¼ teaspoon salt
- 2 Tablespoons lemon juice
- 175 g unsalted butter
Place the unsalted butter in a small pan on medium heat. Let it melt and turn into clarified butter. This will take approximately 3 – 5 minutes. The butter should look like oil and the milk solids should surface on the top or bottom. You can complete this process in the microwave but it does not clarify the butter well, which ultimately affects the texture of the hollandaise sauce. If you are using a microwave, place the butter in a microwave-safe bowl and heat for 1 minute and 10 seconds (complete in 30 second intervals otherwise the butter will burst inside the microwave). Leave for 2 minutes to slightly cool down.
Place the egg yolks, salt, pepper and lemon juice in the Vitamix blender jug and blend on speed 1 for 30 seconds.
Slowly incorporate the clarified butter in a thin stream while the blender is running. Do not add the milk solids from the butter. Use all of the clarified butter.
Once done, taste the sauce. If it requires more salt, pepper or lemon juice, add at this stage.
Enjoy the hollandaise sauce on eggs, asparagus or seafood.