Recipes Side Dish Sauces and Condiments Sauces Blender Hollandaise Sauce 4.6 (976) 765 Reviews 77 Photos This blender Hollandaise has all the same ingredients and consistency as the classic sauce, but no double boiler and no chance of the sauce separating. I love the lemony flavor on freshly steamed asparagus! Submitted by chellebelle Updated on March 27, 2024 Save Rate Print Share Add Photo 77 77 77 77 Prep Time: 5 mins Total Time: 5 mins Servings: 6 Jump to Nutrition Facts Jump to recipe This blender Hollandaise recipe, which comes together in a few minutes with a few ingredients, proves that Hollandaise sauce doesn't have to be intimidating. 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: A tablespoon of lemon juice adds lots of freshness and brightness..· Dijon mustard: Dijon mustard lends a sharp and tangy flavor.· Hot sauce: Use a dash (or more) of your favorite hot pepper sauce.· Butter: Rich, velvety Hollandaise requires a whole stick of butter. How to Make Blender Hollandaise You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make homemade Hollandaise sauce in your blender: 1. Blend the first four ingredients.2. Melt the butter in the microwave.3. Turn on the blender and pour in the butter. Tip: Keep sauce warm until serving by placing the blender container in a pan of hot tap water. How to Use Blender Hollandaise Of course, this easy blender Hollandaise is perfect for homemade eggs Benedict or eggs Benedict casserole. It's also a great complement for poached salmon, steamed broccoli, and roasted asparagus. How to Store Blender Hollandaise Hollandaise sauce is best served immediately. However, if you have leftovers, you can keep them in an airtight container in the refrigerator for about two days. Reheat the leftover blender Hollandaise gently in the microwave or in the oven. Allrecipes Community Tips and Praise "I've made this many times now, always as written, and it turns out fabulously every time," says one Allrecipes community member. "It is quick and easy." "My go-to recipe," according to MyTurnToCook. "After heating the butter, I whisk it really well. My hubby works the immersion blender while I pour the butter in a slow and thin stream, which allows the eggs and fat to emulsify and thicken perfectly." "I loved it," raves KristinaPage. "Super easy, fast, and foolproof! Next time I will spice it up a bit more with a little cayenne." Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 3 egg yolks 1 tablespoon lemon juice ¼ teaspoon Dijon mustard 1 dash hot pepper sauce (e.g. Tabasco™) ½ cup butter Directions Gather the ingredients. Combine egg yolks, lemon juice, mustard, and hot pepper sauce in the container of a blender; cover and blend for about 5 seconds. Place butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until hot and completely melted. Turn the blender on; pour melted butter in a slow, steady stream until sauce is thick and smooth, about 15 to 30 seconds. sauceeatcookdream I Made It Print 1,434 home cooks made it! Nutrition Facts (per serving) 163 Calories 18g Fat 1g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 163 % Daily Value * Total Fat 18g 22% Saturated Fat 11g 53% Cholesterol 143mg 48% Sodium 119mg 5% Total Carbohydrate 1g 0% Total Sugars 0g Protein 2g 3% Vitamin C 1mg 1% Calcium 15mg 1% Iron 0mg 1% Potassium 17mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.