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Blender Hollandaise Sauce

SUBMITTED BY: chellebelle      PHOTO BY: SavvyTech

"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!"
PREP TIME  5 Min
READY IN  5 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 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.

Wine Tip

Try with a  Chardonnay .

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The reviewer gave this recipe 5 stars. This recipe averages a 0 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 didn't blend well with not enough ingredients in the blender.

7 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 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 added to the running blender in a slow stream. I have been using this recipe for over 30 years!

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 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 for use over Eggs Benedict. The recipe makes enough for 8 to 10 servings (at two eggs per plate and a reasonable amount of sauce). Instead of a blender, I used a Braun handheld mixer which would allow me to 1/2 the recipe for next time. One suggestion - use UNsalted butter. Update: Round 2 - Unsalted butter made a big difference, highly suggest it. Also, was able to 1/2 the recipe using a Braun hand blender - 1/2 of all ingredients listed (used 2 egg yolks).

5 users found this review helpful


 
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Recipe Submitter:

chellebelle
Photo by chellebelle
Cooking Level: Intermediate
Living In: Olympia, Washington, USA
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 166

  • Total Fat: 17.9g
  • Cholesterol: 148mg
  • Sodium: 166mg
  • Total Carbs: 0.4g
  •     Dietary Fiber: 0g
  • Protein: 1.6g

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