Blender Hollandaise Sauce

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Classic Eggs Benedict is brunch 101. Here's how to make almost-traditional hollandaise sauce in the blender!

Prep Time5

Blending time10

Total Time15

Servings: Cup

Calories:

Ingredients

8 oz Butter (2 sticks)
3 Egg Yolks
1 TBSP Hot Water
½ Lemon- Juiced (approx. 1 TBSP)
1 pinch Cayenne Pepper
1 pinch Salt
Blender

Instructions

In a sauce pan, over low heat, melt your butter down.
Traditional hollandaise sauce calls for clarified butter, for this recipe I will show you how to semi-skip that step. By melting down the butter, the proteins and water will separate which is the key for this sauce to succeed. Warm your butter up to 180-185F.
Click here to see how to fully clarify butter.
While your butter starts to melt, in your blender add your egg yolks, hot water, lemon juice, cayenne pepper, and salt. Blend until smooth (about 2-3 minutes).
SLOWLY drizzle the hot (180F) melted butter into the blender as it is running. It should take about one minute, try your best to leave behind the separated proteins and water (see picture). It's important to do this slowly so that the ingredients have time to combine into a silky smooth sauce. If it's poured too quickly, the butter will not be able to fully incorporate.
Leave about 1/4 of an inch of butter/water/proteins in your pot.
Once the butter is added, blend for another minute and then pour into a bowl and set aside.
If you're not going to use it for awhile, you can place it in a Bain Marie partially covered.
A Bain Marie is a bowl with about 1/4 inch of hot water on the bottom with another bowl resting on top but not touching the water. It helps keep food/sauces warm without direct heat. (Have you ever seen a hot catering dish, it's similar to that idea)
Before serving, stir it up. Taste and season to your preference. You may need add more lemon juice, cayenne pepper or salt.

Nutrition