Super Simple Blender Hollandaise Sauce for Perfect Eggs Benedict
Hollandaise sauce is a made with lots of clarified, melted butter, whisked into egg yolks and lemon juice. This sauce looks so fancy, and delicously gorgeous, served over asparagus or atop Eggs Benedict. What's not to love? The traditional way of making Hollandaise sauce takes time and patience-- clarifying the butter, and all that whisking. Fuhgettaboutit! You can make delicious Hollandaise sauce in about two minutes, using a blender. Trust me, it's fast and delicious.
Servings 4
Calories 249kcal
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
Note: Hollandaise sauce doesn't reheat very well. I recommend that you measure and prepare all of the ingredients and make this right before you want to serve it. If necessary, you can place the blender of hollandaise sauce into a bowl of very warm water to keep warm.
Note: I used my Vitamix blender, so I turn mine on turbo-high, which also helps to heat it up more.
Serving suggestions: serve over asparagus. To make Eggs Benedicts, place 1 to 2 slices of Canadian Bacon over 1 English Muffins, split open. Poach two eggs and lay on top. Spoon hollandaise sauce on top, garnish with a pinch of paprika-- enjoy!