Blender Hollandaise Sauce

Blender Hollandaise Sauce

536
chellebelle 24

"The easiest way to get perfect Hollandaise sauce is to use a blender. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating. I love the lemony flavor on fresh steamed asparagus!"

Ingredients

5 m {{adjustedServings}} servings 163 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 0.6g
  • < 1%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
  2. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
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Reviews

536
  1. 686 Ratings

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Wow, pretty darn good Hollandaise, and so simple & fool-proof. I followed the recipe as-is for use over Eggs Benedict. The recipe makes enough for 8 to 10 servings (at two eggs per plate and a...

I made this last night without the Dijon, which I don't like. I used 4 egg yolks and 2 tablespoons of fresh lemon juice, along with the Louisiana hot sauce. I did the 5 seconds in the blender,...

A very good recipe and it will thicken nicely if the butter is "bubbling " hot when it is added to the running blender in a slow stream. I have been using this recipe for over 30 years!