Blender Hollandaise Sauce
Blender Hollandaise Sauce that’s luxuriously creamy, buttery, lemony and SO easy! You will never go back to Classic Hollandaise Sauce again! This recipe is the quick and easy version of Classic Hollandaise Sauce BUT tastes every bit as decadently delicious. It’s fool proof, never breaks or curdles and takes less than 5 minutes to make! It’s fabulous on eggs, seafood, asparagus, etc. and the perfect something something to impress for company and all your holidays!
Servings 6 servings
Ingredients
- 4 egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard optional
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 10 tablespoons unsalted butter chopped into 10 pieces
Instructions
- Add egg yolks, lemon juice, Dijon, salt and cayenne pepper to blender. Set aside.
- Add butter to a glass measuring cup and cover with a paper towel or plastic wrap (so it doesn’t splatter). Heat butter in the microwave for about 1 minute, or until completely melted and very hot.
- Cover blender and blend mixture (without butter) at top speed for 20 seconds. Reduce to low and remove the vent from the blender lid and continue to blend while pouring in melted butter in a slow steady stream then immediately cover.
- Increase speed to highest power and blend until thickened. If it isn’t thick, just keep blending on high until thickened.
- Keep the sauce warm until serving by placing the blender container in a pot of hot water.
Notes
How to Reheat Hollandaise Sauce
- Microwave: Add Blender Hollandaise Sauce to a microwave safe bowl. Microwave Sauce at 50% power in 15-second increments just until warm – BUT NOT HOT, whisking in between increments.
- Stove Top: Place the Hollandaise in the top pan of a double boiler or in a bowl set over a saucepan of simmering water and heat just until warm, whisking often.