Jose, how many eggs and how much butter?? My sister frequently makes a white sauce and complains that she's never made a hollandaise sauce. I think she might be willing to try this, but if I give her a recipe, I know she'll want some amounts...not just "your egg yolks" or "some butter." Thanks. It sounds very good and easy enough for even me to try.
Well, I usually just kind of eyeball it... But it's the same amount as a "real" hollandaise, so.. From the Joy of Cooking (1997 edition)....
OHH!! WOW!! I open my copy and there on Page 55 is (who knew?!?!?):
BLENDER HOLLANDAISE SAUCE
about 1 cup
Less fluffy but a great time-saver. The clarified butter should be very warm, since the sauce is not reheated.
Place in a blender or food processor:
3 large egg yolks
2 teaspoons fresh lemon juice, or to taste
Ground white pepper or hot red pepper sauce to taste
Salt to taste
Process on high speed for 1 minute. With the machine running, add in a slow, steady stream:
1/2 cup very warm to hot clarified butter
By the time all the butter is poured in - about 1 minute - the sauce should be thickened. If not, process on high speed for about 20 more seconds more. Taste and adjust the seasonings. Serve immediately or keep warm by submerging the blender container in warm (not hot) water. Serve warm.
Hope this helps... And I really didn't know it was in there!
As I mentioned in my original post, I usually don't use clarified butter. However, all you have to do is stop pouring the butter before the milk solids start going into the blender. -Just add a few more tablespoons of butter in the pan to be safe.