Easy Blender Hollandaise Sauce

Name: Easy Blender Hollandaise Sauce
Prep time: 10 min
Total time: 10 min
Yield: 1 cup
Ingredients: 2 large egg yolks; 1 tablespoon freshly squeezed lemon juice; 8 tablespoons unsalted butter (1 stick), melted; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

Sauces Easter Mother's Day French Breakfast Vegetarian Dairy Butter Lemon Juice Brunch Tips, Tricks, & Shortcuts Vegetables Easy

Save (133)

Rate

1 cup Easy

Total: 10 mins

4 Ratings

Ingredients (5)

2 large egg yolks
1 tablespoon freshly squeezed lemon juice
8 tablespoons unsalted butter (1 stick), melted
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Try Amazon Fresh

Nutritional Information

Calories116
Fat12.65g
Saturated fat7.7g
Trans fat0.47g
Carbs0.33g
Fiber0.02g
Sugar0.08g
Protein0.81g
Cholesterol76.64mg
Sodium47.14mg
Nutritional Analysis per serving (8 servings) Powered by

Get fresh food news delivered to your inbox

Most people don’t try making hollandaise sauce at home because the classic method requires a water bath and constant attention to ensure a perfectly textured sauce. In this fast and easy version, we use a blender to emulsify butter and egg yolks into a perfectly smooth sauce with a hint of brightness from lemon juice. Use it for classic eggs Benedict, or drizzle it over broiled fish or steamed veggies. Pick a great new blender to make this sauce and everything else you want smooth.

by Amy Wisniewski

Instructions

1Fill a large saucepan a quarter of the way full with water and bring it to a simmer over high heat. Remove it from the heat and set aside.
2Place the egg yolks and lemon juice in a blender and blend on medium speed until the mixture lightens in color, about 30 seconds.
3Reduce the blender speed to low, remove the small cap (the pour lid) from the blender lid, and slowly drizzle in all of the melted butter. Turn off the blender, add the salt and pepper, and pulse to combine.
4To keep the hollandaise warm, place the blender pitcher directly in the reserved hot water until ready to use.

Load Comments

Recommended from Chowhound

How to Make Couscous by Hand | 5 Must-Have Tools

(04:19)

Video from Kitchen Essentials

In this episode of Kitchen Essentials, we visit the amazing Einat Admony, owner and head chef of Balaboosta, Kish-Kash and the Taïm chain in NYC. Einat is an expert on all things couscous - to the point that the entire menu at Kish-Kash is centered around the Moroccan preparation of these delicious semolina pearls. She talks us through her favorite, and ultimately essential tools, that she uses in the kitchen to make delicious couscous-centric creations. Everything from her favorite brand of semolina, to a kish-kash (Moroccan sieve specifically used to make the beads), a double boiler, a spray bottle, and an ancient cooking tool that is making a comeback, called spurtle. Watch to learn how Einat makes couscous by hand, and why these are her essential tools.