An easy fool-proof recipe for classic Hollandaise Sauce made in a blender!
- ½ cup unsalted butter melted
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- Pinch of cayenne pepper optional
Add egg yolks, lemon juice, salt and cayenne pepper to a blender. Then blend on medium high speed for about 30 seconds until yolks lighten in color.
In a small microwave safe bowl, melt butter or place butter in a saucepan on the stove and melt over low-medium heat.
With the blender going, slowly drizzle in warm melted butter. Make sure the butter is still warm when you drizzle it into the butter.
After butter is completely incorporated, turn off blender.
Pour the sauce into a small bowl and serve warm over eggs or however you want to serve it.
Is blender hollandaise safe to eat?
As long as you use warm butter to cook the eggs while they blend, yes, it’s safe. You can tell the eggs are gently cooked because they will thicken as they are blended with the butter.
Can you make it a day ahead?
Technically, you can make it ahead but in order to do it properly you have to make it twice and the incorporate the chilled sauce into the new warm sauce. So, long story short, I recommend just making it fresh the day of – it only takes 10 minutes.
How to fix separated sauce:
The easiest way to fix a broken hollandaise sauce is to toss it out and start again. I am half-joking, of course, but to fix a broken sauce requires a few extra steps that may or may not work. You can add a drop or two of hot water and blend it again to see if the sauce comes back together. Or, you can try adding an extra yolk if the sauce is still warm.
Calories: 248kcal | Carbohydrates: 1g | Protein: 2g | Fat: 27g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 155mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 904IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg