Description
This blender version delivers the same silky texture as traditional Hollandaise with a fraction of the effort. The hot butter gently cooks the egg yolks while blending into a smooth, creamy sauce that comes together in minutes.
Perfect for beginners, this method is ideal for Eggs Benedict, steamed asparagus, seafood, and roasted vegetables.
Equipment
Small saucepan
Measuring cups
Measuring spoons
Ingredients
3 large egg yolks
1 tablespoon lemon juice
½ teaspoon Dijon mustard
½ teaspoon kosher salt
â…› teaspoon cayenne pepper
½ cup unsalted butter
Instructions
- Melt the butter until very hot but not browned.
- Add the egg yolks, lemon juice, Dijon mustard, salt, and cayenne to the blender.
- Blend for 20 seconds.
- With the blender running, slowly drizzle in the hot butter.
- Blend until thick and creamy.
- Serve immediately.
Recipe Notes
If the sauce thickens too much, blend in a teaspoon of warm water.
Use immediately for the best flavor and texture.
Blender Hollandaise (Foolproof Five-Minute Hollandaise)
Ingredients
Equipment
Method
- Melt the butter until very hot but not browned.
- Add the egg yolks, lemon juice, Dijon mustard, salt, and cayenne to the blender.
- Blend for 20 seconds.
- With the blender running, slowly drizzle in the hot butter.
- Blend until thick and creamy.
- Serve immediately.
Nutrition
Notes
Use immediately for the best flavor and texture.
Tried this recipe?
Let us know how it was!Nutrition Information (Per 2 Tablespoons)
Calories: 118
Protein: 1 g
Carbohydrates: 0 g
Fat: 13 g
Saturated Fat: 8 g
Cholesterol: 84 mg
Sodium: 58 mg
Fiber: 0 g
Sugar: 0 g
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 1 cup
Difficulty: Easy
