Blender Hollandaise

Ingredients

• 3 egg yolks at room temperature
• 2 tablespoons lemon juice
• ⅓ cup corn oil
• ⅓ cup unsalted butter
• Salt (optional)

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    628 calories; 69 grams fat; 24 grams saturated fat; 1 gram trans fat; 18 grams monounsaturated fat; 21 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 173 milligrams cholesterol; 8 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 2/3 cup

Preparation

1. Allow yolks to sit at room temperature for one hour, no more. Whirl yolks and lemon juice in blender for 2 seconds. Remove cover.
2. Heat oil to 250 degrees in small saucepan. Use thermometer to check temperature; do not let oil heat above 250 degrees or it will cook the eggs instead of emulsifying with them. Add butter; reduce heat and cook until butter is melted.
3. Immediately turn blender on highest speed and slowly pour oil-butter mixture into eggs; continue blending only until all the mixture has been added. Season with salt, if desired. Use immediately. Do not keep hot on top of stove, or reheat.