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Hey, I'm Jocelyn and today I'm going to make for you a blender hollandaise sauce
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I love this because it's really easy. Other hollandaise sauces, like the traditional way, you have to sit and whip with your hand forever and ever
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And the blender one makes it really simple. Not only is it simple and it saves your arm, but it actually is a lot more stable than the handmade one
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So I actually make a bigger batch than most people. And then I put it in the fridge and I'm very careful when I warm it back up
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but I also then have hollandaise for a few other things later in the week
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So today I'll make my kids, they expended it for brunch. And then, you know, maybe tomorrow night we'll have some asparagus
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and I'll have just a little leftover to drizzle on that. So without further ado, let's get to it
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You're going to start with, I use two sticks of butter and I'm just going to cut these up and I'm going to throw them on the stove and melt them
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And then we're going to go on to the eggs and everything else
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so while my butter is over there melting I'm going to go ahead and squeeze a lemon
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so I really love very lemony food if you've watched any of my videos lemon comes into play
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quite often and I kind of like a lot of it so while most people will do like just a tablespoon
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or so of lemon juice. I use about two maybe sometimes a little bit more It just sort of depends on the flavor I want that day this is one of those recipes that once you get the butter and the egg proportion right you can fudge just
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a little bit on salt and cayenne and the lemon juice and make it your own sort of flavor so feel
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free to play with these amounts just a little bit if you'd like okay so i have my juice of one lemon
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Right here I have a scant quarter teaspoon of cayenne. There might be a
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little bit more or less in there. It depends again on your own personal
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preference or whatever. I really like mine a little extra spicy and a little
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extra lemony, so that's how I tend to make it. And now we're just going to
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separate our eggs. Okay, so while I have done the lemons and the eggs, I have also been keeping an eye on my
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butter. You really don't want your butter to boil. You want all that good liquid in there
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So I had to turn mine down just a little bit so I can get all this done and talk to y'all
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while I'm doing it. So what we're going to do is we're going to start with these four
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egg yolks. So for two, I like this recipe and it's taken me a while to kind of finagle
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it so that it turns out really well, but also it's easy to have or to double. So this one
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I doing two on this recipe I doing two sticks of butter and four egg yolks I got all my whites here and I save those and I put them in the fridge and I use those for an egg white omelet or something like that tomorrow No use in
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putting things right so my butter looks like it's just about done. So I'm going
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to whip this up really quickly until those yolks are lighter in color
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and I'm going to check my butter. My butter got all melted and I've put it in this so it's just
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a little bit easier to drizzle because we're going to drizzle that slowly into our egg mixture
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Okay, so I'm going to take my lemon juice and I'm going to add this to, I'm going to do two
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tablespoons, just about two tablespoons. I'm actually going a little less than that. I'm
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going to add that and my cayenne to my eggs. I've already kind of boiled those up once
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Frocked them up, whatever. But I'm going to add all that and I'm going to blend this a little bit more
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The next thing we're going to do is just drizzle this in. And my blender is kind of a funky blender
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but I love it very much and so it only has one one speed and it's just high but
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that works okay you can do this on a lower setting and work your way up but I
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find that mine works out just fine by doing it this way so I gonna do I just gonna pop this up and we drizzle and I sure I probably make a little bit of a mess while I at it too And that it It pretty easy You can
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add salt if you'd like. I use salted butter so I'm not going to worry about anything like that
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So let's just, I'm going to take a spoon and just get a little, you want it to really stick nicely to your spoon like that
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That looks kind of perfect. It tastes pretty perfect. I want more lemon
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So I'm going to put more lemon in because that's just me. And so I'm going to do a little bit more
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There we go. That's enough. Mark's probably going to hate this because it's going to be too lemony for him, but we
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don't care. Get a different spoon. Still coating it really nicely. Yummy
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It's just perfect. So I am going to make my kids some Eggs Benedict and also my husband, and he's not going to
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to love this because it's going to be too tart for him, but that's okay. I don't care. Anyway
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that is blender hollandaise and it's pretty easy recipe to kind of, like I said, you can double it
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and you can have it and make it really easy either way. So hope you enjoyed it. See you later
