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Blender Hollandaise Sauce

Blender Hollandaise Sauce

  • Prep

    5 m
  • Ready In

    5 m
chellebelle

chellebelle

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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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

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

AKrause
466

AKrause

12/15/2007

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 reasonable amount of sauce). Instead of a blender, I used a Braun handheld mixer which would allow me to 1/2 the recipe for next time. One suggestion - use UNsalted butter. Update: Round 2 - Unsalted butter made a big difference, highly suggest it. Also, was able to 1/2 the recipe using a Braun hand blender - 1/2 of all ingredients listed (used 2 egg yolks).

MerryLynnRocks
410

MerryLynnRocks

5/14/2007

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, then slowly added the melted butter. It was perfect, and exactly the right amount of lemon! We used ours for dipping fresh artichokes and got rave reviews.

SUESEB
341

SUESEB

3/31/2007

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!

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