Blender Hollandaise sauce

Blender Hollandaise sauce


691 people made this

About this recipe: The easiest way to get perfect Hollandaise. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating. I love the lemony flavor on fresh steamed asparagus, eggs benedict, fish-you name it!


Serves: 4 

  • 2 egg yolks
  • 1/8 teaspoon Dijon mustard
  • 2 teaspoons lemon juice
  • a dash of Tabasco
  • 85g butter

Prep:5min  ›  Cook:1min  ›  Ready in:6min 

  1. In the container of a blender, combine the egg yolks, mustard, lemon juice and Tabasco. Cover, and blend for about 5 seconds.
  2. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute or until completely melted and hot.
  3. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a bowl or pot of hot tap water.

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