Blender Hollandaise Sauce

Blender Hollandaise Sauce

With spring here it seems almost inevitable that I dust off my trusty old hollandaise sauce recipe because it goes so well with all of the abundant asparagus that is available right now. A Hollandaise sauce is a French sauce that is an emulsion of egg yolks and butter and it is commonly seasoned with lemon juice, salt, and a touch of cayenne pepper. Given that a Hollandaise sauce is pretty much just and emulsion of butter it is decadently creamy and hint of lemon really takes it over the edge. The one problem with a Hollandaise sauce is that it can be a bit tricky to make by the traditional method over a double boiler and that can intimidate some and keep them from making it. I recently came across the idea of making a Hollandaise sauce in a blender and it is literally as easy and blending the egg yolks and lemon juice and then slowly streaming in the hot melted butter and it emulsifies almost immediately! After coming across the idea I just had to try it and it worked perfectly! Now my only concern is that since it is so easy to make, I will be having this decadent treat far too often.

Blender Hollandaise Sauce

Blender Hollandaise Sauce

A decadently creamy butter and lemon sauce that is super easy to make in a blender or food processor.


Servings: makes 1 cup

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Printable Recipe
Ingredients
  • 3 egg yolks
  • 2 tablespoons lemon juice
  • 1 dash cayenne pepper (optional)
  • salt to taste
  • 1/2 cups butter, melted and hot
Directions
  1. Pulse the egg yolks, lemon juice, cayenne and salt in a food processor for 20-30 seconds.
  2. Slowly drizzle in the butter while processing until all the butter is incorporated and the hollandaise is nice and thick and creamy.

Use on:
Smoked Salmon Asparagus Quinoa Cake Eggs Benedict
Asparagus with a Poached Egg in Hollandaise Sauce
Eggs Benedict
Prosciutto Wrapped Asparagus with Poached Egg and Hollandaise Sauce

Similar Recipes:
Hollandaise Sauce
Avgolemono Sauce

24 comments:

jose manuel said...

Llevo tiempo sin hacer est salsa, tengo que probar de nuevo

Chrissy said...

The double boiler method is so finicky - I can't tell you how many times I've scrambled my egg. Plus if I have to put a hold on dinner for some reason, it's hard to keep from separating or even timing right. This seems like it'd be much better!

Eat.Style.Play said...

the hot butter cooks the yolks? or is it technically raw.

Debs @ The Spanish Wok said...

Kevin, I've always done it this way and it's fantastic, but I also add a little dijon mustard too, giving a richer flavour.

Kevin said...

Eat.Style.Play: I have heard some argue that the hot butter and the friction from the blender 'cook' the egg yolks but I would consider them to be raw. Tip: Fill the blender body with HOT water and discard before blending so that the blender itself does not cool the butter down when you drizzle it in. If you have concerns with raw eggs, the traditional double boiler method would probably be better, though a bit trickier.

Kathleen Richardson said...

Do I drizzle in the butter during the original 20-30 seconds?

Nowaki said...

is it good with Egg benidict?

DENNIS PRUTSMAN said...

a trick used in restaurants, because it will break if held too long, is a wide mouthed thermos, it will also keep it up to temp

Joanne said...

I adore hollandaise sauce but have always been a bit intimidated by it...this blender recipe seems totally doable though!

NotesFromAbroad said...

You have solved all my problems, I love you :)
besitos, C

Cookin' Canuck said...

Yes, yes, yes! I first made a blender Hollandaise sauce a couple of months ago and was completely taken with both the taste and the ease of preparation. If there is concern over raw eggs, someone could also use some of the pasteurized ones available now at the grocery stores.

Shari said...

I've heard of this being done in a blender, but I've always been skeptical about it. Maybe i'll have to give it a try!

Rocky Mountain Woman said...

HAH! I so don't need another excuse to make Hollandaise sauce! I will certainly try this though...

sigh...

Dominique said...

Many, many years ago, I bought a cookbook in the US (The Fannie Farmer Cookbook) and this Hollandaise recipe was called "Never-fail Hollandaise". It really never failed me in all these years.

vanillasugarblog said...

OK Kevin, now I love you.
I've always thought to "try" and create a blender version for those lazy meals.
And you did it.
Thank you!!!

aweekfromthursday said...

Hollandaise is so decadent. This looks delicious. I can't wait to try this one.

Kevin said...

Nowaki: Yes this hollandaise sauce is really good on eggs Benedict.

Kevin said...

Kathleen Richardson: You want to pulse the first ingredients for the 30 seconds and then start with the butter. Enjoy!

Dwylan said...

The traditional method has become second nature for me after having to do it for 2 years everyday at work but I remember the first few times doing it. It was so tricky.

I also add a white wine and vinegar reduction in the first step before adding the butter.

Kevin said...

Dwylan: With the white wine and vinegar reduction it is starting to sound a bit like a béarnaise sauce! I will have to try it next time!

Julia said...

Made this twice now...while mine has turned out a little thicker than a true hollandaise sauce, I have to say it is amazing! I will take a thicker almost mousse like sauce to the pain that is a double boiler method! Great recipe!

anotherfoodieblogger said...

Oh my, I really must try this Kevin! I just subscribed to your newsletter, as I do like your style of cooking. I found your site on Pinterest awhile ago and another recipe from it just popped up, and have since really enjoyed browsing through your posts. Fantastic!

anotherfoodieblogger said...

Oh and I subscribed through my work email, as I'm on that 24/7. I always forget to check my home email but you can see my real name in both. :)

Stacey Evans said...

I just made your blender hollandaise. I looked it up on Tastespotting and came across your recipe. I have a fresh lemon tree and wanted to make eggs benedict this morning. Fabulous recipe, so easy to make, I will be making this from now on. Thanks for sharing!

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