Blender Hollandaise Sauce Recipe has a silky smooth texture with a rich, buttery flavor a bright note from the lemon juice. It’s surprisingly simple to make in the blender and will elevate whatever you put it on.
Think about it, you can change a recipe simply by using different sauces and condiments. A burger is a burger is a burger, but you can change it up one hundred (or more) different ways with just the toppings.
That’s why having a repertoire of sauce recipes is necessary. Therefore, that’s why I’m happy to bring you this Blender Hollandaise Sauce Recipe today!
Previously, I have never made Hollandaise sauce. Actually, I’ve never eaten Hollandaise sauce either. But, I feel like a pro after this easy Hollandaise sauce that’s made in the blender. You cannot go wrong with it. Just like me, you’ll want to slather it on everything! It’s a mild, buttery, creamy sauce that will make everything you put it on better!
See how I used it on my Sausage Potato Hash Fried Eggs Benedict Recipe.
Blender Hollandaise Sauce Recipe
- Use real butter.
- Make sure your butter is hot before you pour it into the egg mixture and drizzle that butter in very slowly.
- As well, to kick up your Hollandaise sauce, you can add a pinch of cayenne.
- For creamy Hollandaise, add a tablespoon of sour cream, a sprinkle of Taco Seasoning, and fresh cilantro.
- Two to three tablespoons of Chipotle Sauce blended into Hollandaise makes a lovely addition.
- Also, add half of an avocado for Avocado Hollandaise.
- Finally, 1 tablespoon each of fresh parsley, fresh chives, and fresh tarragon makes a wonderfully fresh Hollandaise.
- Store leftover sauce in the refrigerator in an air-tight container for up to one week. Reheat gently, stirring constantly.
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Blender Hollandaise Sauce Recipe
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Save To Your Recipe BoxIngredients
- 1 and 1/4 cups unsalted butter cubed
- 2 large egg yolks
- 2 tablespoons fresh lemon juice plus more
- salt and freshly ground black pepper to taste
Instructions
- Fill a blender with hot water; set aside.
- Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat.
- Drain blender and dry well.
- Put egg yolks and 2 tablespoons lemon juice in blender; cover and blend to combine.
- Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets. Discarding the milk solids in the bottom of the saucepan.
- Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice.
- Serve immediately.
Notes
Nutrition
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You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.
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