Hollandaise Sauce (in the food processor)

This is a very simple, foolproof way to make a tricky sauce.
Ingredients: Method:
3/4 cup hot, clarified butter
(160-180° F)

Clarify butter by melting in a saucepan without stirring. Heat until first bubbles break the surface. The foam will rise. Remove saucepan from heat; set aside 3 minutes. Skim off white foam with a large spoon.

Note: Before adding butter to the sauce be sure its temperature falls between 160-180° F, which is hot but not simmering.

2 large egg yolks
2 Tbsp warm water
generous pinch of salt
white pepper
1 tsp lemon juice, or more to taste
2 dashes hot pepper sauce


Add the egg yolks, water, salt, pepper, lemon juice and hot sauce to a dry food processor bowl with the metal blade inserted. Process until frothy, 1 minute.

With processor running, pour hot claified butter through the food chute within 30 seconds. Process 5 seconds longer.

Sauce is ready to serve.With processor running, pour hot claified butter through the food chute within 30 seconds. Process 5 seconds longer.

Sauce is ready to serve.

Makes 1 1/4 cups from Toronto Star, circa 1985 © 1984 Jane Salzfass Freiman