This super simple Blender Hollandaise sauce breaks the rules on the more time-consuming tradition way of making Hollandaise Sauce. Instead of clarifying butter, whisking egg yolks and lemon juice over a double boiler, your blender does all of the hard work. This sauce looks so fancy, and deliciously gorgeous, served over asparagus or atop Eggs Benedict. You can make delicious Hollandaise sauce in about two minutes, using a blender. It’s our little secret on how fast you made it.
A few years ago, I blogged about my favorite breakfast place in my hometown of Carmel, CA. I adore their Cheese Blintzes, and think I’ve come close to replicating them at home. When I go to this restaurant, I’m always torn between ordering their blintzes or their eggs Benedict. Their hollandaise sauce is perfection— creamy, with the perfect balance of lemon juice.
Totally guilt inducing, either way. The guilt dissipates, once I take a bite.
Sometimes, you just have to live it up and enjoy this delectable brunch dish. Then take a drive along Carmel’s Scenic drive, and soak in the beauty of the Carmel beach — and reminisce of the days when I’d drive my mom’s 1965 Mustang to gawk at the surfers. (This side trip was actually a 5 mile detour from the local grocery store that was 5 miles in the opposite direction.) Good times.
If you’ve never tasted Hollandaise sauce, it’s an emulsion of egg yolk and liquid butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. My oldest brother is a pro at making this the traditional way– clarifying the butter, and using a double-boiler to whisk the sauce to perfection. The risk is that the sauce might break. He has a solution for that, but it’s something I didn’t want to deal with. For that reason, I’ve avoided making my own hollandaise this way.
A few years ago, I tried making blender hollandaise sauce with my food processor. Dismal Fail. I abandoned that idea until now. I finally upgraded my kitchen with a Vitamix Blender. At first, my husband’s eyes widened at the price tag– and I admit, I had to take a deep breath when I bought it. I don’t regret the investment, because it’s more powerful than my old blender (that I gave
away). I’m sure this recipe will work with any brand of blender, though. I’m dubious that a food processor would work as well, given my past experience. But if that’s all you have…give it a try!
All you have to do is bring three egg yolks to room temperature. Place them in the blender while preparing the fixin’s for EggsBenedict: English Muffins (I toast them very lightly), Canadian Bacon
(you can substitute smoked salmon or mushrooms and spinach).
NOTE: I freeze my egg whites to use for other recipes– like white cake or making a Pavlova.
You can keep the sauce warm, by placing the blender container in a deep bowl, filled with warm water (not boiling). ( Leftover sauce doesn’t reheat well. At least, I haven’t found a way to successfully do that. )
Super Simple Blender Hollandaise Sauce for Perfect Eggs Benedict
Ingredients
- 3 egg yolks room temperature
- 1/4 teaspoon salt
- Pinch of cayenne
- 2 tablespoon fresh lemon juice I like the tang of lemon juice, so decrease to 1 tablespoon, if you desire
- 1/2 cup unsalted butter 1-stick
Instructions
- Place the egg yolks, lemon juice, salt and cayenne into the blender.
- Melt the butter into a saucepan (I prefer to use my microwave) and heat until just foaming.
- Blend the egg yolk mixture, in the blender, for a few seconds.
- Slowly, and carefully, begin pouring the melted butter. The sauce will begin to thicken.
- Turn the blender on high for about 30 seconds, until the sauce is thick and creamy.
- Serve immediately.
Notes
Nutrition
Looks easy peasy and the eggs benedict looks outstanding.
I usually save hollandaise for special occasions, but having this recipe around is going to be a bit dangerous!
I've been using a blender to make Hollandaise for years (the page in the cookbook is stained with splashed butter!) and it's the easiest way to make it. I agree there's not a good way to re-heat it. Your eggs Benedict look fabulous Debbie.
Sam
This is great! I'm trying it tonight. We just had a special order (a present) of Portuguese Sausage arrive and eggs and this Hollandaise will be perfect. You made it look easy.
Yes, Margarete, it is easy! Good luck!
I make this occasionally for breakfast, but I always feel so rushed that it's no fun! Seems like there's too many things to do at the same time. Very yummy, though 🙂