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.
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.