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Hollandaise Sauce

This creamy, classic sauce is so easy to make, it may just become a weekly brunch addition.

Submitted By:

Dietary Interests: Gluten-Free , Keto Friendly , Vegetarian

Allergens: Dairy , Egg

Yield:

14 servings (450 ml)

Total Time:

12 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

19 servings (450 ml)

Total Time:

10 Minutes 35 Seconds

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

14 servings (450 ml)

Total Time:

12 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

14 servings (450 ml)

Total Time:

12 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 6 large egg yolks, pasteurized
  • 2 Tablespoons (30 ml) fresh lemon juice
  • ¼ teaspoon salt, optional
  • 3 drops hot sauce
  • 1 ½ cups (360 ml) unsalted butter, melted, warm

Directions

  1. Place the egg yolks, fresh lemon juice, salt, and hot sauce into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to Variable 8.  Blend for 30 seconds.
  3. Remove lid plug and slowly add melted butter in a thin steady stream, until mixture becomes thickened, approximately 55 seconds. Serve immediately.

Ingredients

  • 6 large egg yolks
  • 2 Tablespoons (30 ml) fresh lemon juice
  • ¼ teaspoon salt, optional
  • 3 dashes hot sauce, or pinch of cayenne pepper
  • 1 ½ cups (360 ml) unsalted butter, melted, warm
  • Optional: 2 tsp harissa paste
  • Optional: 1 Tablespoon togarashi
  • Optional: 1/4 teaspoon smoked paprika
  • Optional: 2 Tablespoons cooked mushroom puree

Directions

  1. Place yolks, lemon juice, salt, and hot sauce (plus any optional add-in ingredient you want) into the Vitamix Aer Disc container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then slowly increase to Variable 8, and blend for 30 seconds.
  3. While the machine is still running, remove the lid plug and slowly pour warm butter through the opening. As the mixture begins to thicken, the butter may be added at a faster rate. Finish pouring the butter and after blending for another 30 seconds, replace the lid plug. Increase to its highest speed and blend for 3 to 5 seconds.

Chef's Notes

  • The Vitamix Aer Disc container helps you create this otherwise time-consuming sauce in less than half the time it would take using the traditional method on the stove.

Ingredients

  • 6 large egg yolks, pasteurized
  • 2 Tablespoons (30 ml) fresh lemon juice
  • ¼ teaspoon salt, optional
  • 3 drops hot sauce
  • 1 ½ cups (360 ml) unsalted butter, melted, warm

Directions

  1. Place the egg yolks, fresh lemon juice, salt, and hot sauce into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to Variable 8.  Blend for 30 seconds.
  3. Remove lid plug and slowly add melted butter in a thin steady stream, until mixture becomes thickened, approximately 55 seconds. Serve immediately.

Ingredients

  • 6 large egg yolks, pasteurized
  • 2 Tablespoons (30 ml) fresh lemon juice
  • ¼ teaspoon salt, optional
  • 3 drops hot sauce
  • 1 ½ cups (360 ml) unsalted butter, melted, warm

Directions

  1. Place the egg yolks, fresh lemon juice, salt, and hot sauce into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to Variable 8.  Blend for 30 seconds.
  3. Remove lid plug and slowly add melted butter in a thin steady stream, until mixture becomes thickened, approximately 55 seconds. Serve immediately.