Easy Blender Hollandaise Sauce

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: Grilled or poached chicken, fish or chops
• Starches: 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! 

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Easy Blender Hollandaise Sauce

• Author: Dana Gerard
• Prep Time: 10 mins
• Total Time: 10 mins
• Yield: 8+ servings 1x
• Category: Sauce
• Cuisine: French/American

Dress up eggs, vegetables and your favorite casseroles with this no fail Easy Blender Hollandaise Sauce.

Ingredients

• 4 large egg yolks
• 1 tablespoon lemon juice (15 ml)
• 1/2 cup (113 gm) unsalted butter, melted
• 1/8 teaspoon dijon mustard
• 1/4 teaspoon kosher salt
• dash cayenne pepper

Instructions

1. Place egg yolks and lemon juice in blender container. Cover and blend 30 seconds.
2. Microwave butter in a glass measuring cup for one minute or until completely melted.
3. With the blender on high, slowly pour the melted butter a little at a time into the yolk mixture.
4. Stop, add in mustard, cayenne and salt and continue blending until sauce is thick and coats the back of a spoon. Taste and adjust seasonings.
5. To keep sauce warm until serving, place blender container in a pan of hot water.
6. Store leftover Hollandaise Sauce covered in the refrigerator up to five days.
7. Reheat hollandaise in heatproof bowl inside a pan of hot water, stirring frequently until hot.
8. See blog post for serving suggestions and variations.