Blender Hollandaise Sauce (5 Minute Recipe)
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.
Servings: 4 Servings
Calories: 264kcal
Ingredients
- 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!)
Instructions
- 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.
Notes
*You can sub a dash or 2 of your favorite hot sauce instead.
** You can totally do this with an immersion blender too!
Source: This is my own recipe, but I got the blender idea from Allrecipes.com and also referenced Tyler Florence's hollandaise recipe.
Nutrition
Serving: 0.25cup | Calories: 264kcal | Carbohydrates: 1g | Protein: 3g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 256mg | Sodium: 408mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 995IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg