With no double boiler and no possibility of the sauce splitting, this blender Hollandaise has the exact same components and consistency as the traditional sauce. The lemon flavor of recently boiled asparagus is my favorite!
This blender Hollandaise sauce recipe demonstrates that making Hollandaise sauce doesn’t have to be difficult and only requires a few simple ingredients.
- ½ cup butter
- 3 egg yolks
- 1 tablespoon lemon juice
- ¼ teaspoon Dijon mustard
- 1 dash of hot pepper sauce
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: One tablespoon of lemon juice brightens and adds a lot of freshness.
- Dijon mustard: Dijon mustard imparts a tangy and pungent flavor.
- Hot sauce: Use a dash (or more) of your favorite hot pepper sauce.
- Butter: A full stick of butter is needed to make rich, velvety Hollandaise.
How to Make Blender Hollandaise
The complete, step-by-step recipe can be found below, but here is a quick rundown of what to expect when making homemade Hollandaise sauce in a blender:
- Mix the first four components.
- Microwave the butter until it has melted.
- Pour the butter into the blender, then start it up.
Place the blender container in a pan of hot tap water to keep the sauce warm until dishing.
How to Store Hollandaise in a Blender
The best way to serve hollandaise sauce is immediately. If you do have any leftovers, you may store them in the refrigerator for about two days in an airtight container. Gently reheat the remaining blender Hollandaise in the oven or microwave.
1. liquefy the butter
In a small pot, carefully melt the butter. You want the butter’s moisture to stay in the butter and not steam away, so try not to let it boil.
2. Blend the egg yolks until lightened
In your blender, combine the egg yolks, lemon juice, 1/4 teaspoon of salt, and cayenne (if using). The egg yolk mixture should be blended at a medium-high speed for 30 seconds, or until it lightens in color. Blend for the full 30 seconds while using a timer or counting aloud. The sauce gains more body after this stage.
The blender’s blades’ friction will slightly warm the yolks. Your hollandaise will become a little lighter as a result of the blending motion, which also adds some air to them.
3. Add the butter gradually
To make it simple to pour a narrow stream, transfer the melted butter to a glass measuring cup with a spout. Remove the blender lid’s plug. If your blender just has one speed, set it to the low setting. It will still function. Add the melted butter gradually while the blender is running. Once all of the butter has been absorbed, continue blending for a few more seconds.
4. According to taste
Taste the sauce after turning off the blender. It ought to have a buttery, citrusy, and barely salty flavor. You can add a bit extra lemon juice or the leftover salt to taste if it is not sufficiently salty or lemony. Add some warm water to achieve a thinner consistency. To combine the ingredients one more, pulse just once.
Keep until needed in a warm location, such as next to the stove. Use within around 30 minutes.