Easiest Hollandaise -- No Blender Needed

Summary by Krater

Helen Rennie reviews a blender hollandaise method from John Olson, demonstrating that making a shallot reduction and using two egg yolks with a single stick of butter yields a rich, hot sauce without curdling.

From the video

Answers: How do you make easy hollandaise sauce?

• hollandaise sauce
• shallot reduction
• blender hollandaise
• sauce making techniques

Ingredients

• 1 large shallot
• 1/2 cup dry white wine
• 1 stick (113 g) butter
• 1/2 tsp lemon juice
• 2 large egg yolks
• salt
• black pepper
• dill, chives, or tarragon

What it concludes

• Adding a shallot reduction gives the hollandaise sauce great savory depth.
• The recipe allows you to cut the ingredients in half and use only four tablespoons of butter instead of twelve.
• This hollandaise method produces a sauce that is hot rather than lukewarm.