For the best results, use high-quality butter. Its flavor will shine through in the final sauce. Ensure the butter is hot when drizzling it into the blender. This is crucial for proper emulsification. If the sauce is too thick, add a teaspoon of warm water at a time until the desired consistency is reached. Hollandaise is best served immediately. If you need to hold it briefly, keep it in a warm spot (such as over a hot water bath) but avoid overheating.
Blender Hollandaise Sauce
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PREP TIME5 mins
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COOK TIME0 mins
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TOTAL TIME5 mins
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SERVING6 People
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VIEWS3.0K
Experience the luxurious richness of classic Hollandaise without the fuss! This blender method delivers a velvety, emulsified sauce, bursting with bright, lemony notes, perfect for drizzling over asparagus, eggs Benedict, or grilled vegetables. A foolproof way to elevate any brunch or dinner.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol143 mg
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Protein2 g
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Saturated Fat11 g
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Sodium119 mg
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Sugar0 g
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Fat18 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Gather all ingredients to ensure a smooth and efficient process. (Prep time: 2 minutes)
02 Step
Recipe View 5 mins In the container of a blender, combine the egg yolks, lemon juice, Dijon mustard, and hot sauce. Cover and blend on low speed for about 5 seconds until well combined. (Blend time: 5 seconds)
03 Step
Recipe View 1 hrs Place the butter in a microwave-safe glass measuring cup. Heat in the microwave on high for approximately 1 minute, or until the butter is completely melted and hot but not browned. (Microwave time: 1 minute)
04 Step
Recipe View 30 mins With the blender running on low speed, slowly and steadily drizzle the hot, melted butter into the egg yolk mixture. Continue blending until the sauce is thick, smooth, and emulsified, about 15 to 30 seconds. (Blend time: 15-30 seconds)
05 Step
Recipe View 2 mins Taste and adjust seasoning as needed, adding a pinch of salt or more lemon juice to brighten the flavor. Serve immediately and enjoy the creamy, decadent Hollandaise! (Serve immediately)
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RECIPE REVIEWS
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Amy Spencer
Nov 29, 2024The sauce came out perfectly smooth and creamy. The lemon flavor is spot-on!
Stephania Gutmann
Oct 31, 2024This is now my go-to Hollandaise recipe. It's so much faster and easier than the traditional method.
Vance Crooks
May 29, 2023I used brown butter for a nutty variation and it was amazing!
Erin Beatty
Mar 27, 2023I added a pinch of cayenne pepper for a little extra kick. Delicious!
Nestor Mraz
Nov 26, 2022My sauce separated the first time, but I whisked in some ice water and it came right back together. Thanks for the tip!
Eliane Kuhic
Nov 19, 2022This recipe is so easy! I've always been intimidated by Hollandaise, but this blender method is foolproof.
Mckenzie Skiles
Aug 9, 2022Next time I will double the recipe!