Go Back
Silky Blender Hollandaise: Your Brunch Game Changer! Blender Hollandaise: master this classic, rich sauce in just 5 minutes with minimal effort. Perfect for egg

Silky Blender Hollandaise: Your Brunch Game Changer!

Blender Hollandaise: master this classic, rich sauce in just 5 minutes with minimal effort. Perfect for eggs Benedict or asparagus.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4
Course: Sauce
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1/2 cup salted butter
  • 4 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon white pepper (or to taste)
  • 1/2 teaspoon salt (or to taste)

Method
 

  1. Place 1/2 cup salted butter in a separate microwave safe container and microwave until melted.
  2. In a blender, combine 4 egg yolks, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon white pepper. Puree until smooth.
  3. With the blender running, slowly pour the hot melted butter in a steady stream. Sauce will thicken and emulsify.
  4. Serve warm and enjoy!

Notes

- Ensure your butter is hot, but not boiling, as boiling butter can scramble the yolks. - Use freshly squeezed lemon juice for the best bright flavor. - For a thicker sauce, use slightly larger egg yolks or reduce the lemon juice by a tiny amount. - If the sauce becomes too thick while sitting, whisk in a tablespoon of warm water or lemon juice to thin it out to your desired consistency. - I once rushed the butter pour, and the sauce broke; a slow, steady stream truly makes all the difference.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.