Perfect Hollandaise every time using a blender/food processor?

I have used the exact same procedure that you describe on a number of occasions, and the result has always been a thick butter-like consistency, and I think that this is pretty much unavoidable when using a food processor. Maybe you can get a thinner consistency if you use the whole egg like ElendilTheTall suggested.

Anyway, since the sauce never emulsified, I think you have been pouring in your butter too quickly. It is important to just add a few drops at a time until the sauce has started emulsifying. After that you can go faster, but it should still only be a thin stream.

Also, something that I have noticed is that when using a food processor with only a small amount of egg yolks (or any ingredient, for that matter) is that the rotating knives will actually rotate above the ingredients and not actually mix them. When making hollandaise/mayonnaise, that will be fatal since you will just be pouring butter on top of a thin layer of egg yolks. So you might want to check your food processor and see if it works similar to mine.

While I realise that you use this recipe because it is easier than making hollandaise by hand in a bain-marie, I would suggest that you at least try making it "for real" once before settling on this method. The consistency is so much nicer. I think the flavour is better too but that may only be my imagination.

I have a recipe for blender Hollandaise that calls for whole eggs, not separated. Simply blend them until frothy, then drizzle in the hot butter while the blender is running. Add lemon juice/vinegar and seasoning and stir well.

The same recipe made by hand just uses egg yolks, so perhaps the whites help the consistency somehow.

My blender hollaindaise has never failed me. I blend 3 egg yolks, salt, 1 T hot water, dash or 2 of tabasco, 1 T lemon juice, and grated lemon peel if you want it very lemony. Then slowly pour in your hot frothy butter that I melt in the microwave. You can actually hear the emulsification take place. If it is too thick, simply add a little hot water and blend it.

A tip on blenders: stick blenders (immersion blenders) are great for ensuring that blades hit the ingredients. Simply change the size of your container to raise the level of ingredients. I use a plastic milk shake/drink container as my stick blender fits neatly into the diameter of it. No 'tipping' involved! This helps immersion. With stick blending: The wider the diameter the container - the lower the level of your ingredients will be.

I'm still trying to work out my blender recipe - I'm having a hard time with emulsion as well but I was impatient and added too much butter too quickly I think! I love the idea of blending - too little time and too much to do to use the double boiler method HOWEVER I will be making it this way for the experience at least once.

I have used a blender hollandaise recipe for 30 years without fail until recently when we upgraded our blender to a very high powered Vitamix they sell at Costco and trade shows. I attempted to make "hollandaise" three times with the new blender and the mix would not incorporate and my sauce was basically flavoured curdled butter. I read this article, paid more attentions to the blades, etc. and sure enough, the egg and lemon juice were below the blades. I tilted the machine and blended, while my husband poured in the hot butter and miraculously the sauce was perfect this time. Thanks for the heads up on the blades!

My recipe is 1 whole egg, 1 or 2 tbsp lemon juice, 1/2 teaspoon mustard. Blend egg, lemon juice and mustard for a minute or so, then drizzle in a cup of hot melted butter, with the blender running the whole time. I have never been too careful about any of the measurements yet the result has always been good. I am going to try using less butter than suggested next time as I have seen a few recipes that have only 1/2 or 3/4 cup butter. This hollandaise is probably a bit firmer than the "real" thing but when you put it on eggs benny or asparagus it softens slightly and looks the same. Especially if you put it under the broiler for a bit. Can't imagine why anyone would buy the packaged mix!

If you have an Immersion Circulator and you pre-pasteurize eggs at 135F for 75 min, this blender recipe for Hollandaise Sauce works perfectly easy. The egg yolks of pasteurized eggs are slightly firmer and have already had some minor colloidal changes which make them hold just right in a light and creamy, almost fluffy hollandaise sauce. Also, the pasteurization process makes it 100% safe to eat the raw egg yolks without fear of salmonella. You can make the eggs ahead of time and use them directly from the fridge as well which means you can make this sauce in a couple minutes.

I've made the recipe as follows.

Ingredients:

• 4 egg yolks from eggs pasteurized at 135F for 75 minutes in an Immersion Circulator
• 2 Tablespoons of Lemon Juice
• A Pinch of Salt
• A Pinch of Cayenne Pepper (or Tabasco and/or other spices of choice)
• Two Tablespoons of Water
• Half a stick of butter

Directions:

1. Put all the ingredients except the Water and Butter in a blender and pulse once.
2. Put the water and butter in a pan and gently melt the butter until completely melted but do not allow to bubble.
3. Add the warm melted butter and water to blender and blend for 20-30 seconds.
4. Serve immediately.

This basically makes perfect tasting and SAFE Hollandaise Sauce.

I know you say you don't want any answers that involve a whisk but there's a very easy way to make hollandaise pretty much a la minute if you use Harold McGee's method of putting all your ingredients (do not melt the butter, if anything it should be cubed and chilled) in a cold pan and setting them over your hob on a low heat and just continuously whisking. I've made a Bearnaise sauce in the the time it's taken my steak to rest using this method so I think it is practical for your situation in the cafe; it certainly feels like it would be easier than having to drip individual drops of melted butter into a tilted food processor.