Since I discovered this recipe for blender Hollandaise sauce I’ve never gone back to the stove top method. Why double boil when you can blend? It tastes just as delicious but is faster and easier, seriously like 3-5 minutes depending on how long it takes you to crack eggs and microwave butter.
Originally posted June 6, 2017
Eric and I have the perfect excuse to not do dishes tonight. The dishwasher is full of clean dishes, our cupboards are empty, and all the other dishes are scattered about the dining room in boxes, laundry baskets, and strewn across the table. There’s no where to put them. Great excuse right??
Perfect week for my baby to decide that is is time to start crawling. NOTHING exciting to get into over here, baby, I promise.
The painters are coming to sand the cupboards tomorrow. (Follow along on Instagram stories if you want!) We are painting our bottom cupboards gray and the top cabinets white. Here’s a before:
This is from last year right before we did the wood floor. (What delusional person decides to put white carpet in a dining room anyway?? With 3 kids it had to go.)
I’ll show pictures when it’s all done! I’m pretty excited. (To get my kitchen back especially!)
How to make Hollandaise Sauce
Do you love hollandaise sauce as much as I do? It is one of those simple sauces that I just cant get enough of. It is not hard to make, but there are a few rules. Do NOT microwave any leftover sauce. The eggs are uncooked (oh my!), meaning if you put the sauce in the microwave it will seize up and curdle and you will have sad chunks of scrambled egg in your sauce. No bueno.
Solution? Same way you heat up breastmilk. (TMI?! This was the easiest way to explain it to my husband the other day, I thought some other parents out there might relate!) Instead of microwaving, you have to hold the container of sauce (a jar, bowl, or I like to use a glass measuring cup) under running hot water, or set it in a bowl of very hot water. If you want it to get REALLY nice and hot, then set a pot of water on the stove and rest the bowl of sauce in boiling water until hot, stirring so it stays nice and smooth.
Easy Hollandaise Sauce Recipe (in the blender!)
This is starting to sound complicated, but it’s not hard. And really the only fussy part about the recipe is for reheating. When you make it the first time, it will be hot from the melted butter, and ready to pour on your breakfast right away. And it’s so quick because you use the blender!
You need a few egg yolks to make hollandaise sauce. (It’s what makes it so rich and custardy! Just like this Crème Brûlée Cheesecake is rich and custardy << this cheesecake calls for TEN egg yolks.) Check out my friend Courtney’s post 50 Recipes For Leftover Egg Whites to get ideas for your leftover egg whites.
The whole reason to share this blender hollandaise sauce with you is so you can make this amazing Grilled Cheese Eggs Benedict recipe!! I’m so excited to share it!
If you make this recipe, share it on Instagram using the hashtag #TheFoodCharlatan so I can see it! I love that.
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One year ago: No Bake Peanut Butter Oatmeal Energy Bites
Two years ago: Blackberry Balsamic Grilled Chicken
Five years ago: Brazilian Cheese Bread (Gluten free)
Blender Hollandaise Sauce (5 Minute Recipe)
- 4 egg yolks
- 1/2 teaspoon dijon mustard, or 1 teaspoon
- 1 tablespoon fresh squeezed lemon juice, + plus 1 teaspoon
- 1/8 teaspoon cayenne pepper, *
- 2-3 dashes salt
- black pepper , to taste
- 1/2 cup butter, 1 stick, melted (hot!)
- In a blender,** add egg yolks, dijon mustard, lemon juice, cayenne pepper, salt, and pepper. Blend until smooth.
- In a small bowl, microwave the butter for about a minute until it is melted and very hot.
- Open the top spout of your blender. Turn the blender on low and pour in the hot butter. It should thicken immediately.
- Taste it and make sure all the spices are just right. Add more salt and pepper if you like.
- Immediately pour the sauce into a measuring cup, bowl, or gravy boat. Place this into another bowl of very hot water. (You want to keep the sauce hot, but if you microwave it, it will curdle.)
- Serve immediately.
- Do not microwave to reheat! Run the container under hot water.
Source: This is my own recipe, but I got the blender idea from Allrecipes.com and also referenced Tyler Florence’s hollandaise recipe.
Here are some recipes to go with this amazing Hollandaise sauce!
Savory Parmesan French Toast with Hollandaise Sauce << I love this!
Eggs Benedict Casserole (Overnight) << this is a great holiday meal, especially Christmas morning. The hollandaise recipe to top the casserole calls for cream, which is untraditional but suuuper delicious and rich. You can use the same blender method like in today’s recipe; add the cream with the yolks.
Bacon and Egg Toast Cups << this recipe doesn’t call for hollandaise sauce, but wouldn’t that be delicious?
Other hollandaise recipes and ideas!
30 Second Hollandaise Sauce from The View From Great Island
Spring Asparagus with Hollandaise from Saving Dessert
Sausage Stuffed Mushrooms with Hollandaise from FoodieCrush
Breakfast Tacos with Roasted Habanero Hollandaise Sauce from Dash of Sanity
This is the very best way I have found to do my hollandaise sauce. Less mess, less dishes & tastes great! Thank You! I will never go back to the old way.
Same here Selina! Once you try it there’s no going back! :) Thank you so much for reviewing!
I love runny egg yolks so I’ve gotta try this sauce!
Awesome idea. I too love Hollandaise sauce. Thanks for the quick recipe.
Thank you so much for the recipe. It couldn’t be easier and very tasty.
Use right after making tho, as it tends to cool off even when keeping in hot water. I will use this instead of the traditional way!
I’m so glad you liked it Bonnie! Yes, it does tend to cool off, that is a good tip. Happy eggs benedicting!
some food recipe will never be tasteful without any sauce that’s why making sauces is also favorable to make your food taste better.
Not only have I never made it, I’ve never tasted it either! Looks pretty and fairly simple, almost like homemade mayo.
You have to try it Misty! You’ve never had eggs benedict??? That is so tragic.
Oh my gosh, that is my all time FAVORITE breakfast! If it’s on the menu it’s got to be a good restaurant! And for dinner? Oh yeah 🤪
This looks AAHHHmazing!! Love the Benedict Casserole!! Cant wait to see the kitchen! And try the Bearnaise!! You will love it!
Thanks Angela!! I will show pictures for sure. And I’m googling Bearnaise this second! <3
This is brilliant, Karen! Just pass me a spoon. Eggs optional. HA.
Right? Who needs the actual breakfast when you’ve got this liquid gold??
This looks easy and delicious and can’t wait to try it! What would you add to it to make Bearnaise Sauce?
Oh man Judy I don’t know! I’ve never made Bearnaise Sauce! I’ll tackle that next! I hope you enjoy!
I’ve actually never made hollandaise sauce (apparently neither has my word predict because it’s not predicting. . . ) but this looks like an idea for breakfast 🥓🍳when you all come 🏡 home! (I spend way too much time looking for these cute emojis). Can’t wait to see the kitchen Karen!
Haha I want to see all the cumulative hours someday of people searching for emojis. I bet it would be millions. I can’t believe you’ve never made hollandaise sauce Kris! We have to do it!