Blender Hollandaise Sauce Recipe
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Blender Hollandaise Sauce Recipe has a silky smooth texture with a rich, buttery flavor a bright note from the lemon juice. It’s surprisingly simple to make in the blender and will elevate whatever you put it on.
Blender Hollandaise Sauce
Think about it, you can change a recipe simply by using different sauces and condiments. A burger is a burger is a burger, but you can change it up one hundred (or more) different ways with just the toppings.
That’s why having a repertoire of sauce recipes is necessary. Therefore, that’s why I’m happy to bring you this Blender Hollandaise Sauce Recipe today!
Previously, I have never made Hollandaise sauce. Actually, I’ve never eaten Hollandaise sauce either. But, I feel like a pro after this easy Hollandaise sauce that’s made in the blender. You cannot go wrong with it. Just like me, you’ll want to slather it on everything! It’s a mild, buttery, creamy sauce that will make everything you put it on better!
See how I used it on my Sausage Potato Hash Fried Eggs Benedict Recipe.
Blender Hollandaise Sauce Tips
- Use real
butter . - Make sure your
butter is hot before you pour it into the egg mixture and drizzle thatbutter in very slowly. - As well, to kick up your Hollandaise sauce, you can add a pinch of cayenne.
- For creamy Hollandaise, add a tablespoon of sour cream, a sprinkle of Taco Seasoning, and fresh cilantro.
- Two to three tablespoons of Chipotle Sauce blended into Hollandaise makes a lovely addition.
- Also, add half of an avocado for Avocado Hollandaise.
- Finally, 1 tablespoon each of fresh parsley, fresh chives, and fresh tarragon makes a wonderfully fresh Hollandaise.
- Store leftover sauce in the refrigerator in an air-tight container for up to one week. Reheat gently, stirring constantly.
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Blender Hollandaise Sauce Recipe
Ingredients
- 1 and 1/4 cups unsalted butter cubed
- 2 large egg yolks
- 2 tablespoons fresh lemon juice plus more
- salt and pepper to taste to taste
Instructions
- Fill a blender with hot water; set aside.
- Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat.
- Drain blender and dry well.
- Put egg yolks and 2 tablespoons lemon juice in blender; cover and blend to combine.
- Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets. Discarding the milk solids in the bottom of the saucepan.
- Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice.
- Serve immediately.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.