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Foolproof Blender Hollandaise Sauce: Quick and Creamy Perfection

A small white bowl filled with creamy, pale yellow hollandaise sauce, sitting on a wooden surface.
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Make rich, velvety Hollandaise sauce quickly using your blender. This easy recipe delivers restaurant-quality results perfect for Eggs Benedict, asparagus, or salmon without the stress of traditional methods.

Ingredients

Scale
  • 3 large egg yolks
  • 1 cup unsalted butter, melted and warm
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt, or to taste
  • Pinch of cayenne pepper (optional)

Instructions

  1. Place the egg yolks, lemon juice, salt, and cayenne pepper (if using) into the jar of a standard blender or immersion blender cup. Blend on medium speed for about 15 seconds until the mixture is pale yellow and slightly thickened.
  2. With the blender running on low speed, slowly drizzle the warm, melted butter into the egg mixture in a very thin, steady stream. This slow addition is key to emulsification.
  3. Continue blending until all the butter is incorporated and the sauce is thick, pale yellow, and creamy. Stop the blender immediately once all the butter is added.
  4. Taste the sauce and adjust salt or lemon juice as needed. If the sauce is too thick, you can whisk in a few drops of warm water until you reach your desired consistency.
  5. Serve the homemade hollandaise sauce immediately over your favorite dishes like Eggs Benedict or steamed asparagus.

Notes

  • If the sauce separates (breaks), place one teaspoon of warm water in a clean bowl and slowly whisk in the broken sauce, one teaspoon at a time, until it re-emulsifies.
  • Keep the sauce warm by placing the serving bowl over a pot of barely simmering water, but do not let the bowl touch the water.
  • This blender method is excellent for low carb hollandaise sauce preparation.

Nutrition

Find it online: https://cookincorner.com/easy-hollandaise-sauce-recipe-blender/