This blender Hollandaise has all the same ingredients and consistency as the classic sauce, but no double boiler and no chance of the sauce separating. I love the lemony flavor on freshly steamed asparagus!
This blender Hollandaise recipe, which comes together in a few minutes with a few ingredients, proves that Hollandaise sauce doesn't have to be intimidating.
Blender Hollandaise Ingredients
These are the five simple ingredients you'll need to make blender Hollandaise sauce:
· Egg yolks: This creamy Hollandaise recipe starts with three egg yolks.· Lemon juice: A tablespoon of lemon juice adds lots of freshness and brightness..· Dijon mustard: Dijon mustard lends a sharp and tangy flavor.· Hot sauce: Use a dash (or more) of your favorite hot pepper sauce.· Butter: Rich, velvety Hollandaise requires a whole stick of butter.
How to Make Blender Hollandaise
You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make homemade Hollandaise sauce in your blender:
1. Blend the first four ingredients.2. Melt the butter in the microwave.3. Turn on the blender and pour in the butter.
Tip: Keep sauce warm until serving by placing the blender container in a pan of hot tap water.
How to Use Blender Hollandaise
Of course, this easy blender Hollandaise is perfect for homemade eggs Benedict or eggs Benedict casserole. It’s also a great complement for poached salmon, steamed broccoli, and roasted asparagus.
How to Store Blender Hollandaise
Hollandaise sauce is best served immediately. However, if you have leftovers, you can keep them in an airtight container in the refrigerator for about two days. Reheat the leftover blender Hollandaise gently in the microwave or in the oven.
Cookdap Community Tips and Praise
"I've made this many times now, always as written, and it turns out fabulously every time," says one Cookdap community member. "It is quick and easy."
“My go-to recipe,” according to MyTurnToCook. “After heating the butter, I whisk it really well. My hubby works the immersion blender while I pour the butter in a slow and thin stream, which allows the eggs and fat to emulsify and thicken perfectly.”
“I loved it,” raves KristinaPage. “Super easy, fast, and foolproof! Next time I will spice it up a bit more with a little cayenne.”
Ingredients
- 3 egg yolks
- 1 tablespoon lemon juice
- ¼ teaspoon Dijon mustard
- 1 dash hot pepper sauce (e.g. Tabasco?)
- ½ cup butter
Directions
Step 1
Combine egg yolks, lemon juice, mustard, and hot pepper sauce in the container of a blender; cover and blend for about 5 seconds.
Step 2
Place butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until hot and completely melted.
Step 3
Turn the blender on; pour melted butter in a slow, steady stream until sauce is thick and smooth, about 15 to 30 seconds.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 163 | |
% Daily Value * | |
Total Fat18g | 22% |
Saturated Fat11g | 53% |
Cholesterol143mg | 48% |
Sodium119mg | 5% |
Total Carbohydrate1g | 0% |
Total Sugars0g | |
Protein2g | |
Vitamin C1mg | 6% |
Calcium15mg | 1% |
Iron0mg | 1% |
Potassium17mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: BERRYLISH2
- 17 years ago
It was a pretty good recipe, but the blender thing didn’t work so well. I added about 1/4 to 1/2 c. milk to give it a better consistency. Also about a pinch or so of dill and a dash of cayenne pepper. A few more dashes of lemon juice were needed as well. I started it in the blender, but ended up putting it on the stove top and whisking it until it was smooth.
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- by: BERRYLISH2
- 17 years ago
It was a pretty good recipe, but the blender thing didn’t work so well. I added about 1/4 to 1/2 c. milk to give it a better consistency. Also about a pinch or so of dill and a dash of cayenne pepper. A few more dashes of lemon juice were needed as well. I started it in the blender, but ended up putting it on the stove top and whisking it until it was smooth.
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- by: A Greek In London
- 17 years ago
Very yummy. Had a Sunday morning craving for Eggs Benedict with smoked salmon and this was the perfect sauce. Too lazy to dig out the blender so I whisked the ingredients the old fashioned way in a stainless steel mixing bowl and it came out great. Kept the sauce warm by placing the bowl over a saucepan I was using to poach the eggs. This kep the sauce warm and creamy. Soo many calories, but soooo worth it!
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- by: A Greek In London
- 17 years ago
Very yummy. Had a Sunday morning craving for Eggs Benedict with smoked salmon and this was the perfect sauce. Too lazy to dig out the blender so I whisked the ingredients the old fashioned way in a stainless steel mixing bowl and it came out great. Kept the sauce warm by placing the bowl over a saucepan I was using to poach the eggs. This kep the sauce warm and creamy. Soo many calories, but soooo worth it!
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- by: Dani
- 17 years ago
This turned out great… much better than the hollandaise packets or the cans you get from the store. I didn’t have dijon mustard, so I used spicy brown (I don’t know if there’s a difference) and left out the hot sauce. I think that another reviewer’s idea of whisking the ingredients together instead of blending would have worked even better… my end result was very thick and I think it was because it was overbeaten.
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- by: Dani
- 17 years ago
This turned out great… much better than the hollandaise packets or the cans you get from the store. I didn’t have dijon mustard, so I used spicy brown (I don’t know if there’s a difference) and left out the hot sauce. I think that another reviewer’s idea of whisking the ingredients together instead of blending would have worked even better… my end result was very thick and I think it was because it was overbeaten.
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- by: Merrylynnrocks
- 17 years ago
I made this last night without the Dijon, which I don’t like. I used 4 egg yolks and 2 tablespoons of fresh lemon juice, along with the Louisiana hot sauce. I did the 5 seconds in the blender, then slowly added the melted butter. It was perfect, and exactly the right amount of lemon! We used ours for dipping fresh artichokes and got rave reviews.
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- by: Merrylynnrocks
- 17 years ago
I made this last night without the Dijon, which I don’t like. I used 4 egg yolks and 2 tablespoons of fresh lemon juice, along with the Louisiana hot sauce. I did the 5 seconds in the blender, then slowly added the melted butter. It was perfect, and exactly the right amount of lemon! We used ours for dipping fresh artichokes and got rave reviews.
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- by: Vaporlock
- 17 years ago
I didn’t follow the recipe procedures, however, I followed the ingredients. I tried to whisk it instead of blending it. It turned out thin so I took it to a double boiler and it turned out fine. I’m sure that if I had used a blender it would have been thick enough. I’m rating it four stars because it lacked the rich flavor that I am used to in Hollandaise. The lemon flavor was great, but it lacked depth. Great on artichokes. This recipe is a keeper.
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- by: Vaporlock
- 17 years ago
I didn’t follow the recipe procedures, however, I followed the ingredients. I tried to whisk it instead of blending it. It turned out thin so I took it to a double boiler and it turned out fine. I’m sure that if I had used a blender it would have been thick enough. I’m rating it four stars because it lacked the rich flavor that I am used to in Hollandaise. The lemon flavor was great, but it lacked depth. Great on artichokes. This recipe is a keeper.
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- by: Cookin'mama
- 17 years ago
This is the easiest hollandaise recipe ever, and very tasty. I have been using this method for hollandaise for years and it always works, as long as your butter is hot enough and you use at least three yolks. I have had no luck making a smaller amount. This made our lobster benedict a real treat!!
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- by: Cookin'mama
- 17 years ago
This is the easiest hollandaise recipe ever, and very tasty. I have been using this method for hollandaise for years and it always works, as long as your butter is hot enough and you use at least three yolks. I have had no luck making a smaller amount. This made our lobster benedict a real treat!!
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- by: TORTUGAS2X
- 17 years ago
I have made this recipe twice. The first time it came out perfect. The second time the sauce broke, creating a gooeey, unsightly looking mess. I did pretty much everything the same, the only thing I can figure is that the butter was too hot and bubbly the second time. In any case, I made the recipe exactly as is, and would definitely use it again. I think next time I will add a little more tabasco for a bit more zip. Overall, recommended, as it is very easy, especially if you have everything measured out in advance.
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- by: TORTUGAS2X
- 17 years ago
I have made this recipe twice. The first time it came out perfect. The second time the sauce broke, creating a gooeey, unsightly looking mess. I did pretty much everything the same, the only thing I can figure is that the butter was too hot and bubbly the second time. In any case, I made the recipe exactly as is, and would definitely use it again. I think next time I will add a little more tabasco for a bit more zip. Overall, recommended, as it is very easy, especially if you have everything measured out in advance.
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- by: Jamie0168
- 17 years ago
This was actually quite bland, compared to other hollandaise sauces that I’ve made. Even though it was thick and smooth, it lacked enough. I’d definitely add more lemon juice, salt, pepper, andsome chili powder.
It’s possible that double-boiling adds more flavor than simply blending does. -
- by: Jamie0168
- 17 years ago
This was actually quite bland, compared to other hollandaise sauces that I’ve made. Even though it was thick and smooth, it lacked enough. I’d definitely add more lemon juice, salt, pepper, andsome chili powder.
It’s possible that double-boiling adds more flavor than simply blending does. -
- by: Pinksnowflakeliz
- 16 years ago
The first time I made this, the taste and texture turned out great. The second time, I think my butter wasn’t hot enough to thicken the mixture so it made my sauce turn out really runny. I highly suggest you make sure your butter is super hot before SLOWLY pouring into egg mixture. Also, I think using the listed amount of lemon is appropriate. Anything less would leave this sauce bland. GREAT over asparagus!
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- by: Pinksnowflakeliz
- 16 years ago
The first time I made this, the taste and texture turned out great. The second time, I think my butter wasn’t hot enough to thicken the mixture so it made my sauce turn out really runny. I highly suggest you make sure your butter is super hot before SLOWLY pouring into egg mixture. Also, I think using the listed amount of lemon is appropriate. Anything less would leave this sauce bland. GREAT over asparagus!
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- by: Tarte Citron
- 16 years ago
This was super easy, quick and a great consistency even though I used only three tablespoons of butter rather than the full amount. I’m giving it four stars because I thought it was bland so I added much more lemon juice and some dried dill which gave it a great flavour. With all of the above changes, it was fantastic.
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- by: Tarte Citron
- 16 years ago
This was super easy, quick and a great consistency even though I used only three tablespoons of butter rather than the full amount. I’m giving it four stars because I thought it was bland so I added much more lemon juice and some dried dill which gave it a great flavour. With all of the above changes, it was fantastic.
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- by: LDRCARE
- 16 years ago
Very tasty.I had an upside down blender (one of those bullet type blenders) which I thought would be more efficient since it was a small quantity. Even with putting things in all at one shot it was very tasty. I added a dash more Tabasco as a matter of preference and it was delicious!
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- by: LDRCARE
- 16 years ago
Very tasty.I had an upside down blender (one of those bullet type blenders) which I thought would be more efficient since it was a small quantity. Even with putting things in all at one shot it was very tasty. I added a dash more Tabasco as a matter of preference and it was delicious!
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- by: Savvytech
- 16 years ago
If I could give more stars, I would! This recipe is by far the easiest Hollandaise sauce recipe I have ever made. I like being able to control the spice in it too. I use Rooster Sauce(find it in the asian food section isle) and I like to have extra heat so I add a little more then the recipe calls for. Delicious recipe. I have made this and drizzeled it over steamed asparagus and on top of brussel sprouts as well as eggs benedict. Don’t let the simplicity of this recipe fool you, it is absolutely fantastic!
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- by: Savvytech
- 16 years ago
If I could give more stars, I would! This recipe is by far the easiest Hollandaise sauce recipe I have ever made. I like being able to control the spice in it too. I use Rooster Sauce(find it in the asian food section isle) and I like to have extra heat so I add a little more then the recipe calls for. Delicious recipe. I have made this and drizzeled it over steamed asparagus and on top of brussel sprouts as well as eggs benedict. Don’t let the simplicity of this recipe fool you, it is absolutely fantastic!
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- by: Kamamoco
- 16 years ago
flavor was okay, but what a mess! anytime i tried to open the top of the blender even the teeniest bit to pour the butter, egg yolk spurted everywhere. next time i might try using my kitchen aid and whisk attachment. also, if you use unsalted butter, you’ll want to add a little salt for depth of flavor.
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- by: Kamamoco
- 16 years ago
flavor was okay, but what a mess! anytime i tried to open the top of the blender even the teeniest bit to pour the butter, egg yolk spurted everywhere. next time i might try using my kitchen aid and whisk attachment. also, if you use unsalted butter, you’ll want to add a little salt for depth of flavor.
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- by: Suzanne F
- 16 years ago
I gave this 2 stars because it didn’t have a bad taste, but it just wasn’t a hollandaise sauce at all to me. It wasn’t much more than a medium for distributing butter, and not really an effective one at that because it wasn’t very thick. I would have liked butter just as much, with maybe a squirt of lemon while saving myself having to wash the blender parts.
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- by: Suzanne F
- 16 years ago
I gave this 2 stars because it didn’t have a bad taste, but it just wasn’t a hollandaise sauce at all to me. It wasn’t much more than a medium for distributing butter, and not really an effective one at that because it wasn’t very thick. I would have liked butter just as much, with maybe a squirt of lemon while saving myself having to wash the blender parts.
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- by: KARAJJ
- 16 years ago
We make Eggs Benedict for every Mother’s day and Father’s day and have always used a store bought package to mix our hollandaise. This year I thought I’d try it from scratch even though I’d been told it’s tricky. Well this was as easy as it gets and it tasted wonderful. My husband liked it too. I’ll never go back to the packages now that I know how easy this is. I made mine using a kitchenaid immersion blender. Much easier clean up then a large blender. I also had to use margerine as I forget to get butter and it wasn’t a problem.
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- by: KARAJJ
- 16 years ago
We make Eggs Benedict for every Mother’s day and Father’s day and have always used a store bought package to mix our hollandaise. This year I thought I’d try it from scratch even though I’d been told it’s tricky. Well this was as easy as it gets and it tasted wonderful. My husband liked it too. I’ll never go back to the packages now that I know how easy this is. I made mine using a kitchenaid immersion blender. Much easier clean up then a large blender. I also had to use margerine as I forget to get butter and it wasn’t a problem.
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- by: Willinvt
- 16 years ago
This was my first attempt at making my own Hollandaise sauce and it came out very nicely! I used it over some fresh steamed brussels sprouts, and the taste of this sauce was a nice compliment to them. I liked the nice tangy flavor, and you can’t complain at all about the easy preparation! I did find that the sauce thickened pretty quickly, and was a little thicker than I’m accustomed to, but all in all I was happy with how it came out. I’ll definately make this again, and experiment with some of my favorite herbs to give it my own twist. Thank you!
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- by: Willinvt
- 16 years ago
This was my first attempt at making my own Hollandaise sauce and it came out very nicely! I used it over some fresh steamed brussels sprouts, and the taste of this sauce was a nice compliment to them. I liked the nice tangy flavor, and you can’t complain at all about the easy preparation! I did find that the sauce thickened pretty quickly, and was a little thicker than I’m accustomed to, but all in all I was happy with how it came out. I’ll definately make this again, and experiment with some of my favorite herbs to give it my own twist. Thank you!
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- by: Gourmetshand
- 16 years ago
I have made hollandaise over a double boiler, and I probably never will again after trying this recipe. So easy to prepare, nice light flavor, not too overpowering, great consistency-airy and light. We had over smoked salmon eggs benedict. Best New Years breakfast ever!
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- by: Gourmetshand
- 16 years ago
I have made hollandaise over a double boiler, and I probably never will again after trying this recipe. So easy to prepare, nice light flavor, not too overpowering, great consistency-airy and light. We had over smoked salmon eggs benedict. Best New Years breakfast ever!
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- by: Amanda Sherwood
- 15 years ago
I’m not normally a fan of hollandaise but this was truly delicious. I made it to go with eggs Benedict and cleaned my plate! I didn’t use lemon juice cause I really don’t like it and since I didn’t have dijon mustard I tried spicy brown mustard instead and the flavor was perfect. I’ll make this for my husband for valentines breakfast!
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- by: Amanda Sherwood
- 15 years ago
I’m not normally a fan of hollandaise but this was truly delicious. I made it to go with eggs Benedict and cleaned my plate! I didn’t use lemon juice cause I really don’t like it and since I didn’t have dijon mustard I tried spicy brown mustard instead and the flavor was perfect. I’ll make this for my husband for valentines breakfast!
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- by: Asteroid
- 15 years ago
When my mom first got an Osterizer (in the ’50s)she began making Hollandaise this way. It is so light compared to the gloppy stuff they serve in some restaurants. I once was pressed into making Eggs Benedict for a friend’s birthday brunch. With no recipe but the one in my memory, I was able to reproduce a pretty good facsimile of the blender Hollandaise. I’m glad to have the actual recipe now.
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- by: Asteroid
- 15 years ago
When my mom first got an Osterizer (in the ’50s)she began making Hollandaise this way. It is so light compared to the gloppy stuff they serve in some restaurants. I once was pressed into making Eggs Benedict for a friend’s birthday brunch. With no recipe but the one in my memory, I was able to reproduce a pretty good facsimile of the blender Hollandaise. I’m glad to have the actual recipe now.
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- by: Cookdap Member
- 15 years ago
This is a wonderful recipe. Due to a mis communication between the griller and the indoor chef (me) I had to keep it for a long time after I made it. Although it got very thick, it still tasted heavenly. I could have just eaten the whole thing with a spoon. Thanks so much!
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- by: Acornnancy
- 15 years ago
This recipe saved me at the neighborhood potluck! A quick steaming of asparagus and zip-zip this recipe in the blender. DONE! In less than ten minutes. If you need to reheat the sauce before serving, don’t use a microwave or you will end up with a lemon-flavored omelet. Just sit the sauce (in a jar) in very hot water and stir to get all parts warm again.
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- by: Acornnancy
- 15 years ago
This recipe saved me at the neighborhood potluck! A quick steaming of asparagus and zip-zip this recipe in the blender. DONE! In less than ten minutes. If you need to reheat the sauce before serving, don’t use a microwave or you will end up with a lemon-flavored omelet. Just sit the sauce (in a jar) in very hot water and stir to get all parts warm again.
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- by: 90Degrees
- 15 years ago
I’m picky about Hollandaise, and this recipe worked fantastic the first time! Couldn’t be better. I didn’t have Dijon, but the “spicy brown mustard” I had was delicious in the recipe. To keep it warm, I kept the blender glass in a pot of hot running water. I used Earth Balance non-dairy vegan butter (because of someone’s allergy). The butter blended well.
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- by: 90Degrees
- 15 years ago
I’m picky about Hollandaise, and this recipe worked fantastic the first time! Couldn’t be better. I didn’t have Dijon, but the “spicy brown mustard” I had was delicious in the recipe. To keep it warm, I kept the blender glass in a pot of hot running water. I used Earth Balance non-dairy vegan butter (because of someone’s allergy). The butter blended well.
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- by: Clayton And Teresa
- 15 years ago
We made this tonight for eggs benedict with smoked salmon. It was easy and delicious. We put it in the microwave on the warm setting. It got it nice and settled for us while we cooked the eggs and english muffins. We’ve never made hollandaise sauce before because we don’t have a double boiler. This is crazy easy to make.
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- by: Clayton And Teresa
- 15 years ago
We made this tonight for eggs benedict with smoked salmon. It was easy and delicious. We put it in the microwave on the warm setting. It got it nice and settled for us while we cooked the eggs and english muffins. We’ve never made hollandaise sauce before because we don’t have a double boiler. This is crazy easy to make.
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- by: Bmblebeeroe
- 15 years ago
yum! I made mine in a food processor and it was sooo delicious. Came out the perfect consistency. The first time i made it i tried to cut it in half but it didnt thicken right. I assumed it was because there was less hot butter to thicken it. I melted/simmered my butter in a sauce pan then immediately transferred to a liquid measuring cup and used that to add the steady stream of hot butter into food processor. I also added pepper instead of tobasco. Im very hollandaise picky but this recipe is great and its so easy!
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- by: Bmblebeeroe
- 15 years ago
yum! I made mine in a food processor and it was sooo delicious. Came out the perfect consistency. The first time i made it i tried to cut it in half but it didnt thicken right. I assumed it was because there was less hot butter to thicken it. I melted/simmered my butter in a sauce pan then immediately transferred to a liquid measuring cup and used that to add the steady stream of hot butter into food processor. I also added pepper instead of tobasco. Im very hollandaise picky but this recipe is great and its so easy!
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