Description
This Blender Hollandaise Sauce recipe offers a quick, smooth, and luscious way to make classic hollandaise using a blender. Perfect for drizzling over eggs Benedict, steamed vegetables, or grilled fish, this method eliminates the traditional double boiler step, saving time without sacrificing flavor or texture.
Ingredients
Scale
Hollandaise Sauce Ingredients
- 4 egg yolks
- 1/2 cup unsalted butter
- 1 tablespoon fresh squeezed lemon juice
- Pinch of salt
- 1/2 teaspoon Dijon mustard
Instructions
- Combine base ingredients: Add the egg yolks, lemon juice, salt, and Dijon mustard to the blender. Cover and blend for about 10 seconds until mixed.
- Melt the butter: Place the butter in a microwave-safe dish with a spout (such as a measuring cup). Microwave on high for 40 seconds, then continue in 10-second intervals until the butter is fully melted, hot, and slightly steaming but not boiling. Total time should be 90 to 120 seconds.
- Emulsify the sauce: Turn the blender on, and with the small cap open, carefully and slowly stream the hot melted butter into the egg yolk mixture while blending. Use a towel to hold the spout securely and prevent splattering. Continue until all butter is incorporated and the hollandaise sauce forms a smooth and creamy texture.
- Serve warm: Immediately serve the hollandaise sauce warm over your favorite dishes such as eggs Benedict, asparagus, or fish.
Notes
- Use fresh egg yolks and high-quality unsalted butter for the best flavor and texture.
- Be sure the butter is hot but not boiling to ensure proper emulsification and prevent curdling.
- Slowly pouring the butter into the blender while running is crucial to create a stable emulsion.
- Serve the sauce immediately as hollandaise does not reheat well and may separate if cooled and reheated.
