Take your eggs and casseroles to the max with this Easy Blender Hollandaise Sauce.
Hollandaise is a French sauce made on the stovetop with hot butter, eggs, a kiss of lemon juice and dash of cayenne.
But, it can be tricky to blend hot butter into eggs without scrambling them and ruining the sauce.
The blender tackles this challenge with ease and will make you a Hollandaise expert in no time.
Just look at that beautiful thick sauce!
Hollandaise stars in Eggs Benedict: poached eggs and ham atop toasted English muffins.  Turkey or Green Approach: try turkey bacon, turkey sausage, arugula or spinach, aka Eggs Florentine.
Blend Hollandaise and bump up the flavor of all your favorite foods:
- Vegetables: Lightly cooked broccoli, cauliflower, brussel sprouts, portobello mushrooms, spaghetti squash, artichoke bottoms, zuchinni
- Proteins:Â Grilled or poached chicken, fish or chops
- Starches:Â Potatoes, pasta, rice, grains, pulses like lentils
- Baked casseroles, souffles, stuffed peppers
Flavor game changer:
Use fresh orange juice instead of lemon for a slightly sweeter sauce called Maltaise. Spoon over roasted asparagus, carrots or beets. Y U M!Â
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[tasty-recipe id=”7537″]
Sounds so easy! Should I be concerned about raw egg yolks or does the hot butter heat the yolks enougjbtonnot be concerned about them being raw?
I don’t know. This is how Hollandaise Sauce is made.
I often eat other forms of eggs that are “runny”- it depends on your own system and how well you tolerate slightly undercooked eggs.
If you are concerned about eating egg yolks, then skip this sauce.
Butter or cheese is a good alternative!
Amazing!! So thick, tangy, and EASY?