This creamy, classic sauce is so easy to make, it may just become a weekly brunch addition.
2 Tablespoons cooked mushroom puree, optional
¼ teaspoon smoked paprika, optionals
1 Tablespoon togarashi, optional
2 teaspoons harissa paste, optional
6 large pasteurized egg yolks
2 Tablespoons (30 ml) fresh lemon juice
¼ teaspoon salt, optional
3 drops hot sauce
1½ cup (360 ml) unsalted butter, melted, warm
1. Place yolks, lemon juice, salt, optional, and hot sauce (plus any optional add-in ingredient you want) into the Vitamix container in the order listed and secure the lid.
2. Start the blender on its lowest speed, then slowly increase to Variable 8, and blend for 30 seconds.
3. While the machine is still running, remove the lid plug and slowly pour warm butter through the opening. As the mixture begins to thicken, the butter may be added at a faster rate. Finish pouring the butter and after blending for another 30 seconds, replace the lid plug. Increase speed to Variable 10 and blend for 3 to 5 seconds.
The Vitamix aeration container helps you create this otherwise time-consuming sauce in less than half the time it takes to complete it in the traditional method on the stove.