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Blender Hollandaise Sauce

SUBMITTED BY: chellebelle  PHOTO BY: Deborah B Supporting Member (Click to learn more about Supporting Membership)

"The easiest way to get perfect Hollandaise is to use a blender. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating. I love the lemony flavor on fresh steamed asparagus!"
Blender Hollandaise Sauce Recipe
RECIPE RATING:
This recipe has been rated 159 times with an average star rating of 4.5
Read Reviews (136)
PREP TIME  5 Min
READY IN  5 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 3 egg yolks
  • 1/4 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 dash hot pepper sauce (e.g. Tabasco™)
  • 1/2 cup butter

DIRECTIONS

  1. In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
  2. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed on Dec. 15, 2007 by AKrause 
Wow, pretty darn good Hollandaise, and so simple & fool-proof. I followed the recipe as-is... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed on Mar. 31, 2007 by SUESEB 
A very good recipe and it will thicken nicely if the butter is "bubbling " hot when it is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed on Feb. 11, 2007 by BLACK_BEAR 
Delicious and easy! Use the full recipe though, as I only used part the first time and it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed on May 14, 2007 by MerryLynnRocks 
I made this last night without the Dijon, which I don't like. I used 4 egg yolks and 2... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed on Mar. 31, 2007 by MAGGIE MCGUIRE 
Quick and easy preparation. A nice subtle lemon flavor. I left out the tabasco. I was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed on Aug. 4, 2007 by CHELS 
Terrific served over poached salmon or eggs benedict. The fact that it is cheap, quick and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed on Apr. 10, 2008 by SavvyTech 
If I could give more stars, I would! This recipe is by far the easiest Hollandaise sauce... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed on Feb. 15, 2008 by Tarte Citron 
This was super easy, quick and a great consistency even though I used only three tablespoons... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed on Apr. 9, 2007 by Emily-Jo 
I have struggled so many times to perfect this. Great and easy recipe and was as good as if... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed on Mar. 22, 2008 by NPR 
This couldn't be easier and very tastey. Use right after making tho, as it tends to cool off... MORE

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Recipe Submitter:

Photo by chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Nutritional Information
Blender Hollandaise Sauce

Servings Per Recipe: 6

Amount Per Serving

Calories: 163

  • Total Fat: 17.5g
  • Cholesterol: 143mg
  • Sodium: 119mg
  • Total Carbs: 0.6g
  •     Dietary Fiber: 0g
  • Protein: 1.5g

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