Easiest Hollandaise Sauce: It’s made in a blender!
Find out how to make Hollandaise Sauce in the blender. It’s rich, creamy, delicious and ready in minutes with barely any effort.
I love Hollandaise Sauce. On poached eggs, on asparagus or licked off a spoon.
But I only made it once. It was such a pain. You have to do a lot of whisking in a double boiler to slowly thicken the eggs without cooking and scrambling them. Here’s a basic Hollandaise recipe. See what I mean by all that whisking?
Learning to make it in a blender changed everything. It’s so easy to do. And no whisking. None at all!
Separate the eggs. You only need the yolks here.
You put egg yolks in a blender with a bit of lemon juice and a pinch of cayenne.
Then melt some butter until it’s warm and steamy. I do this in the microwave.
Pulse the eggs to get them mixed up a bit.
Then run it on medium speed while you slowly drizzle in the warm butter.
By the time the butter has been completely added, the mixture will be thick. Continue to blend for another 30 seconds.
That’s it! So easy. And seriously delicious. Now that I’ve learned how to make Hollandaise Sauce the easy way, I make it all the time.
FYI, the blender I used here is the Blendtec Wildside. It’s a pretty powerful machine but you don’t really need something this fancy. This more basic one from Hamilton Beach will absolutely do the trick.
In the coming weeks I’ll be sharing some recipes that use the above buttery sauce: Eggs Benedict Spaghetti and the most amazing discovery of my life, Hollandaise Butter! First though, a tutorial on how to poach eggs perfectly. Then How to Make Eggs Benedict for a Group. There’s a theme going on here, see? Come back to get it all.
And now, here’s my Easy Hollandaise Sauce Recipe:
Easy Hollandaise Sauce
This recipe is made in the blender with no whisking or double boilers required. The key is the warm melted butter. It's heat is what thickens and cooks the eggs to make it into a thick sauce. Note that this hollandaise is a tad on the lemony side because that's how I like it. You can definitely reduce the lemon if you disagree. Yield 1 and 1/2 cups.
- 6 egg yolks
- 2 Tbsp. lemon juice
- 1/2 tsp. salt
- a pinch of cayenne pepper
- 1 cup (2 sticks) unsalted butter
- Put the eggs, lemon juice, salt and cayenne in the blender. Pulse a few times to mix. Scrape down sides of blender.
- Melt the butter in the microwave or in a small saucepan over low heat until melted and steaming.
- With the blender running at medium speed, slowly drizzle the butter into the eggs. It should thicken by the time you've added all the butter. Continue to blend for an additional 30 seconds for additional thickness. Serve immediately. (You can reheat hollandaise sauce slowly in the microwave, 15 seconds at a time stirring between heats, just until warm, not hot.
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