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PREP
COOK
INACTIVE
5 min
5 min
0 min
TOTAL TIME
10 min
COOKING METHOD(S):
Blender
A Standard Blender Takes the Stress Out of Hollandaise
Hollandaise has a reputation for being the sauce that waits until brunch guests arrive to decide it hates you. The blender method takes most of that drama out of the equation. Hot butter emulsifies with egg yolks and lemon in seconds, giving you the same rich, silky sauce without hovering over a saucepan and whisking like your life depends on it. Spoon it over eggs, asparagus, salmon or vegetables and enjoy looking far more ambitious than the method actually required.
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Easy Blender Hollandaise Sauce with Lemon
CATEGORY:
Sauce & Condiments
SERVINGS
8
+
-
SERVING SIZE
2 tbsp
INGREDIENTS
3 large
Eggs (yolks only)
1 Tbsp
Fresh Lemon Juice
1 tsp
Dijon Mustard
1/8 tsp
Cayenne Pepper
1/4 tsp
Kosher Salt
10 Tbsp
Butter (unsalted; hot and melted)
1 Tbsp
Water (warm; use 1 to 2 Tbsp; as needed)
INSTRUCTIONS
Add the egg yolks, lemon juice, Dijon, cayenne and salt to a blender.
Blend for 15 seconds, then with the blender running slowly stream in the hot melted butter.
Blend until thick and glossy. Add warm water a teaspoon at a time if the sauce is too thick.
Taste and adjust lemon or salt. Serve warm.
Add the egg yolks, lemon juice, Dijon, cayenne and salt to a blender.Blend for 15 seconds, then with the blender running slowly stream in the hot melted butter.Blend until thick and glossy. Add warm water a teaspoon at a time if the sauce is too thick.Taste and adjust lemon or salt. Serve warm.
