This Blender Hollandaise Sauce is the easiest recipe ever! Anyone can make this and look like a pro in the kitchen!
What is Hollandaise?
Hollandaise Sauce is one of the 5 basic French sauces that chefs need to master. It's basically eggs, butter, and lemon juice. Simple ingredients that together create a decadent, rich and creamy sauce.
Now, I'm not a chef, just a home cook. And I've always been afraid of trying my hand at Hollandaise. I usually opt for the cheater's way out and use the Knorr dry mix. Shame on me!
But, several years ago I was gifted Julia Child's Mastering the Art of French Cooking. (You may remember that I posted her omelet technique.) And, lo and behold, she has an easy Blender Hollandaise Sauce.
Please be aware, Julia does say that if you're used to making Hollandaise the traditional way, this will lack a little something something.
How to Make Easy Blender Hollandaise
- Assemble your ingredients. This recipe goes fast so have everything ready. As the French call it, your "mise en place."
- Put the eggs, salt, pepper, and part of the lemon juice into your blender.
- In a small saucepan over medium heat melt the butter until it's foamy.
- Cover the blender and turn it on full speed for ONLY TWO SECONDS.
- With the blender running, remove the lid, or if your blender has one of those pour spouts, open that, then slowly, slowly pour in the butter. Stop when you get to the fat solids at the bottom of the pan, you don't want those in your sauce. You may need to protect yourself with a towel during this part of the operation if the hot butter is spattering.
- Your sauce is done!
Taste the sauce and add more lemon juice if you like.
- Use cayenne instead of black pepper for a kickier sauce.
- Mix in some fresh herbs. This is delicious with a bit of tarragon. You can also add minced parsley and some chives.
How to Use this Sauce
I first learned how to make this easy sauce because I wanted an easy hollandaise for my Muffin Tin Eggs Benedict recipe.
Try steaming a couple of artichokes and using this as a dip. YUM!
Or use it on grilled or steamed asparagus for a perfect spring side dish.
Hollandaise is also delicious served with fish, of course it is, butter and lemon! Be sure to add in some fresh herbs!
Is Blender Hollandaise Safe to Eat?
Some people would say the hot butter cooks the yolks enough to make them safe. I'm not sure if I agree that it cooks them enough.
My suggestion for making this sauce is to use pasteurized eggs. I can only find them in my area at a higher end more boutique grocery. But they are available!
Julia Child said that even an 8 year old could make this sauce. So, go ahead, give it a whirl!
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Easy Blender Hollandaise Sauce
- 3 egg yolks, I suggest using pasteurized eggs
- ¼ teaspoon salt
- Pinch black pepper, or cayenne or white pepper
- 1 to 2 Tablespoons lemon juice
- ½ cup unsalted butter, 1 stick, cut into small pieces
- I suggest placing your blender as near to your stove as possible.
- Place the egg yolks, salt, pepper, and 1 Tablespoon of the lemon juice in your blender.
- Put the butter into a small saucepan and melt it over medium heat until foamy.
- Cover the blender and turn on high speed for TWO SECONDS.
- With the blender running remove the lid, or if you have separate space in the top for pouring, open that. And immediately start slowly drizzling in the hot butter. Stop pouring the butter in when you get to the white solids at the bottom of the pan. You may need to protect yourself with a towel if there's spattering.
- Taste the sauce. Add the remaining lemon juice if you want to amp up the flavor or thin the sauce a bit. You can also add more pepper or salt at this time and any fresh herbs you may want to include.
- Serve immediately or put it into your serving dish and set the dish in a bowl of tepid water to keep the sauce warm until ready to serve.
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