Elevate your brunch experience with our Blender Hollandaise Sauce – a quick and foolproof way to achieve the rich, velvety goodness of this classic sauce. Using your blender, effortlessly blend together egg yolks, butter, and a touch of tangy lemon to create a smooth and luscious hollandaise. Drizzle this golden perfection over eggs Benedict or your favorite vegetables for a decadent flavor upgrade. Indulge in gourmet breakfasts with minimal effort, thanks to the simplicity and deliciousness of our Blender Hollandaise Sauce.
Blender Hollandaise Sauce Recipe | S2Recipes
Details Blender Hollandaise Sauce Recipes
Prep Time: 5 mins
Total Time: 5 mins
Servings: 6
Ingredients For Blender Hollandaise Sauce Recipes
3 egg yolks
1 tablespoon lemon juice
¼ teaspoon Dijon mustard
1 dash hot pepper sauce (e.g. Tabasco™)
½ cup butter
Instructions: Blender Hollandaise Sauce Recipes
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.
When you hear I want Eggs Benedict it sends you into an anxiety attack, this recipe makes it so simple that anxiety goes out the window.I made the basic version, egg yolk lemon juice, Dijon and butter. It is very very important that you heat the butter to 200° and add very very slowly into the yolk/lemon juice while blender is running.I will try with hot sauce and maybe add a bit of garlic ?*To reheat the sauce, add it to a measuring cup and place it in the water after you poach the eggs (while toasting the muffin) stir frequently.
Wonderful, I made Hollandaise Sauce with my mother as a teenager but I was always afraid to try to make it alone as an adult and now I can.
Delicious and easy!
It worked like a charm.
Best and easiest way to make Hollandaise. Butter must be boiling and blender must be running when streaming in the hot melted butter. You can not add butter all at once, or fail to blend while adding the butter or it will cook and curdle the egg yolk. I omit the mustard and I like sprinkling a bit of paprika on top.
Thank you for this quick, easy & delicious recipe!! I made it this morning for our daughter's birthday breakfast, and she was thrilled. We all thought it was great. I will definitely use this as my go-to from now on!
This is ridiculously simple and works surprisingly well. I use an immersion blender in a tall narrow container, and the only trick is to ensure that the butter is quite hot and you are blending the entire time you are slowly drizzling the butter in. If the butter isn't fairly hot, the egg will not thicken at all. Easy recipe to customize to your family's taste. Today I served it on homemade crab cakes.
Very easy! We didn't have hot sauce or mustard, but it was still very tasty and so simple to make.
It tasted less like hollandaise and more like a Miracle whip. It was ok. Just not what we were expecting.
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