…. yes there is such a thing. At least according to my BF, Todd. I teach it the old fashioned way in all of my classes. Students often ask if it can be made in a blender and the answer is yes. I have had it taught to me that way in classes I have attended. I don’t recommend it for the first or even second time and think you should make it the old fashioned way which is the way I think you should do most techniques the first time as it gives you a baseline and feel for the preparation. It is easy to overprocess or overblend especially if you are clueless as to what you are initially looking for. So bowl and whisk in hand, make a batch of hollandaise. The secret is to drip the butter in initially. I don’t mean a stream or a drizzle or a teaspoon. I mean a drip. Drip. Drip. Drip. The kind that drives you crazy when you need a new washer on your faucet and that can keep you at night ala Edgar Allen Poe. It is what causes the emulsification and the resulting rich, creamy, smooth sauce.

And then along comes Todd. He makes his in a saucepan on the stovetop… all at once. After I derisively guffawed at him the first time he told me about his method, I tasted it. All I can say is, oh my gosh. You must give it a try.

1/2 Cup Butter
3 egg yolks
1/2 tsp white pepper
1 Tbsp lemon juice

In a small sauce pan melt butter and remove from heat.
In a small bowl combine egg, pepper and lemon juice.

Pour egg mixture into butter and whisk crazily over low heat until thickened. If eggs should seperate attempt to save by adding up to 1 tablespoon of hot water in 1/2 teaspoon increments and whisking crazily.

I just had this on Monday night over steamed broccoli and a tenderloin. Licked the plate clean!!!