F&W's Justin Chapple reveals a foolproof way of making Hollandaise sauce using a blender.
[MUSIC] I'm Justin Chapple from Food & Wine's test kitchen. Join me as I demonstrate mad genius tips. [MUSIC] Hollandaise sauce is one of the hardest sauces to make. And that's because traditionally you have to cook egg yolks over a double boiler. Then you have to very gradually whisk in melted butter until it's emulsified. The trick here Is, we're using a blender. What I'm gonna do is first add my add my egg yolks to the blender. Now I'm adding some lemon juice. And for a little bit of heat, we're adding some cayenne pepper. And now, the most delicious part of the sauce, melted butter. So I've melted two sticks of butter on the stove because I want the butter nice and hot. I'm going to turn the blender on and I'm just Break up those egg yolks and get them all mixed with the lemon juice and the cayenne. And then we're gonna gradually drizzle in our melted hot butter. There it goes! Butter. Now you're gonna want to start out slow, because you want to give it a chance to emulsify, and then as you start to see it thicken, you can add it a little more quickly. [MUSIC] And we're almost there. So we've incorporated all of our butter and it looks beautiful. I can't wait for you to see this. I'm just going to season it with some salt and pepper. Look at this. It's velvety, it's silky. It's thick. Now the best part. [MUSIC] Mm. [MUSIC] [BLANK_AUDIO]