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
A decadently creamy butter and lemon sauce that is super easy to make in a blender or food processor.
ingredients
- 3 egg yolks
- 2 tablespoons lemon juice
- 1 dash cayenne pepper (optional)
- salt to taste
- 1/2 cups butter, melted and hot
directions
- Pulse the egg yolks, lemon juice, cayenne and salt in a food processor for 20-30 seconds.
- Slowly drizzle in the butter while processing until all the butter is incorporated and the hollandaise is nice and thick and creamy.
Llevo tiempo sin hacer est salsa, tengo que probar de nuevo
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!
the hot butter cooks the yolks? or is it technically raw.
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.
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.
Do I drizzle in the butter during the original 20-30 seconds?
is it good with Egg benidict?
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
I adore hollandaise sauce but have always been a bit intimidated by it…this blender recipe seems totally doable though!
You have solved all my problems, I love you 🙂
besitos, C
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.
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!
HAH! I so don't need another excuse to make Hollandaise sauce! I will certainly try this though…
sigh…
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.
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!!!
Hollandaise is so decadent. This looks delicious. I can't wait to try this one.
Nowaki: Yes this hollandaise sauce is really good on eggs Benedict.
Kathleen Richardson: You want to pulse the first ingredients for the 30 seconds and then start with the butter. Enjoy!
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.
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!
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!
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!
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. 🙂
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!