Comment: The blender method for hollandaise sauce is a shortcut to creating the classical hollandaise. The same light, citrus flavor is created in this quick, simple process.
8 ounces unsalted butter 3 egg yolks 2 tbsps red wine vinegar 1 tbsp dry white wine 1 tsp lemon juice dash of Louisiana hot sauce salt and white pepper to taste
Fill a blender with hot tap water and set aside for 5 minutes. Pour out water. In a small saucepot, melt butter, swirling constantly until it reaches 150 degrees F. In blender, combine egg yolks, vinegar, wine, lemon juice, hot sauce, salt and white pepper. Blend mixture on high speed for 2 minutes. As mixture continues to blend, slowly pour in butter in a steady stream until all is added. Serve immediately. This sauce cannot be reheated as butter will melt and separate.