Modern Blender Hollandaise Sauce

Steps

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1. 1
   Gently melt the butter over low heat to about 175-180°F, being careful not to let it sizzle or bubble.
   ▶ ≈0:51
2. 2
   Add the egg yolks, white balsamic vinegar, salt, cayenne, Worcestershire, and Dijon mustard to a blender and blend for 5-10 seconds to combine.
   ▶ ≈1:10
3. 3
   With the blender running, slowly stream in the hot melted butter until the mixture is fully emulsified and very thick.
   ▶ ≈1:50
4. 4
   Add about 25-30g of water to thin it out, and blend a bit more to build body and slightly warm the sauce.
   ▶ ≈2:11
5. 5
   Transfer the sauce to a saucepan, warm over the lowest heat, and whisk in about 20g water as needed to adjust consistency. Keep it between 130-140°F (never simmering). Serve over eggs benedict, roasted vegetables, or any pan-roasted protein.
   ▶ ≈3:10
6. 6
   Season both sides of the fish with salt, let rest about 5 minutes, then lightly dredge in flour, shaking off the excess.
   ▶ ≈5:40
7. 7
   Heat a stainless pan over medium-high heat, add oil, and place the fish in. Press it down for 20-30 seconds, sear 3-4 minutes until deep golden, flip, and cook 30-45 seconds more over low heat. Remove and let rest.
   ▶ ≈6:32
8. 8
   In the same pan over medium heat, add the butter, and once it starts to foam, whisk in the nonfat dried milk powder.
   ▶ ≈8:05
9. 9
   While stirring constantly, add the capers and sizzle for about 2 minutes, then add the shallots with a splash of water to soften for about 1 minute, until the sauce turns a nutty golden brown.
   ▶ ≈8:58
10. 10
    Turn off the heat, whisk in the lemon juice, let sit about 1 minute to cool slightly, then stir in the parsley. Spoon over the seared fish to serve.
    ▶ ≈9:56
11. 11
    Over medium heat, add oil, shallots, garlic, and a pinch of salt to the pan; sweat for about 5-6 minutes until softened and translucent, adding a splash of water if browning starts at the edges.
    ▶ ≈13:10
12. 12
    Add the white wine and reduce until nearly dry (about 2-3 minutes).
    ▶ ≈14:08
13. 13
    Add the chicken stock, bring to a simmer, and reduce by about two-thirds.
    ▶ ≈15:02
14. 14
    Reduce heat to low and whisk in the cold butter a few cubes at a time until fully emulsified into a satiny sheen.
    ▶ ≈15:20
15. 15
    Off the heat, stir in the lemon zest and parsley, and serve immediately. Pairs well with chicken breast, salmon, or shrimp scampi.
    ▶ ≈16:09
16. 16
    Add the softened butter, parsley, chives, thyme, shallots, garlic, salt, and pepper to a food processor. Process until smooth and uniformly green, scraping down the sides as needed.
    ▶ ≈17:33
17. 17
    Spread the butter mixture onto a double layer of plastic wrap and roll it into a tight 10-12 inch log. Chill until firm.
    ▶ ≈19:46
18. 18
    Slice into about 1/2-inch coins and melt over just-cooked steaks, chops, fish, or hot vegetables.
    ▶ ≈21:36
19. 19
    Whisk together the shallots, thyme, rosemary, peppercorns, water, port wine, and gelatin in a saucepan. Boil for 6-8 minutes until reduced by half.
    ▶ ≈23:29
20. 20
    Strain the liquid, pressing to extract all the juice, then return it to high heat and reduce until syrupy.
    ▶ ≈24:42
21. 21
    Over the lowest heat, whisk in the cold butter a few cubes at a time until it forms a glossy, velvety emulsion that leaves a slow trail on the back of a spoon.
    ▶ ≈25:08
22. 22
    Serve immediately over seared steak, salmon, halibut, pork, or duck.
    ▶ ≈26:32