Breville Test Kitchen
Quick and Easy Hollandaise
the Q™
5 mins total time
5 mins active time
Medium
Makes 1¼ cups, 10 fl oz
Ingredients
Measurements:
3 large egg yolks
1½ tbsp fresh lemon juice or white wine vinegar
1 tbsp hot water
½ tsp flaky sea salt
8¾ oz unsalted buttermelted
Ground white pepperto season
Instructions
- 1Put the egg yolks, lemon juice or vinegar, water and salt in the blender and secure the lid.
- 2MILL for 30 seconds until pale and creamy.
- 3MIX, while the motor is running, remove the inner cap lid and gradually add the butter in a thin stream until the sauce thickens. Season with pepper.
- 4Spoon over poached eggs, steamed asparagus or potato cakes.
- 5Transfer unused hollandaise to an airtight container and store in the refrigerator for up to 1 week.
