Two-Minute Power Blender Hollandaise (with asparagus)
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  • /1/2 cup unsalted butter 2 fresh eggs yolks 4 tsps or the juice of half a lemon A pinch of salt 1 tbsp water A bunch of asparagus to serve Method Melt the butter in a saucepan until just melted. Put the egg yolks, lemon juice and a pinch of salt into your power blender. Blend the egg yolk mixture for one minute - starting on slow and building up. Reduce back to slow speed, slowly pour in the melted butter (through the lid plug) and blend again for a further minute. Add a tablespoon of warm water, blend again for a second or two. Pour into a smaller jug or pan and serve. If you don't use the sauce straight away, you can keep in warm on a very low heat and gently whisk before serving. Serve with asparagus, blanched in hot water for three minutes. Notes You can add a pinch of white pepper or cayenne pepper to the sauce. You can also use the sauce to top Eggs Benedict, too. 3.2.2925



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