Blender Hollandaise Sauce
This easy blender hollandaise sauce is so quick to make. You’ll be serving up homemade eggs benedict for brunch in no time or use it as a sauce for other dishes, too.
Mr. K’s favorite brunch item is eggs benedict. I can pretty much bet money on it that he’ll order it if it’s on the menu.
I’ve always been too lazy to make traditional hollandaise sauce. I don’t have the patience for so much whisking by hand. But this blender hollandaise sauce is pretty darn good and a great alternative.
Not only is it easy to make but the sauce is lovely, too. Creamy, smooth, slightly tangy. We drizzled it over poached eggs and we love it on our homemade Creamy Cheese Grits. We’ll definitely be enjoying more leisurely brunches with this recipe.
Ingredients
- Large egg yolks
- Fresh-squeezed lemon juice
- Salt
- Cayenne pepper
- Mustard powder
- Unsalted butter
Place the egg yolks, lemon juice, salt, pepper, and mustard in a blender. Process on high speed for 20 seconds to mix them.
Melt the butter either in the microwave or in a small pot on the stove top.
Turn your blender on low speed and slowly pour a thin stream of hot butter into the blender. Do not pour it in too fast, otherwise your sauce will not come together. This step is very important – be sure to add the butter slowly to the egg mixture.
As the butter mixes with the other ingredients, the sauce should start to thicken and turn pale yellow. This is from the warm butter cooking the eggs and the emulsion created from mixing them together. Once you’ve added all of the butter, continue blending for a few seconds longer until the consistency is thickened but pourable.
Taste the sauce and adjust the seasonings, if needed. Serve the sauce right away while it’s warm.
Is blender hollandaise safe?
Because hollandaise is made with raw eggs there is always a risk. However, blender hollandaise is made with hot butter that should the eggs as they are blended. If you are concerned, you can use pasteurized eggs or check the temperature of the hollandaise sauce to make sure the eggs are cooked.
Can you make it the night before?
I don’t recommend making it the night before. When the sauce is chilled it will need to be reheated again which could cause the sauce to break. This means the eggs and butter will separate. The blender method is so easy, you can make it just before you’re ready to serve it.
What does it taste like?
The flavor is very rich and buttery with a little bit of tanginess from the lemon. I like to add a pinch of cayenne pepper to mine for some heat, but this is optional.
Different Ways to Serve It
- You can use it to make eggs benedict with poached eggs, Canadian bacon, and English muffins but there are other ways to serve it, too.
- Any eggs work with hollandaise sauce so spoon it over omelets, scrambled eggs, or fried eggs.
- We love to drizzle it over cooked vegetables like roasted asparagus, cooked broccoli, or even baked potatoes.
- It’s also great with salmon or use it as a dipping sauce for crab legs.
More Brunch Recipes
Blender Hollandaise Sauce
Ingredients
- 3 large egg yolks
- 1 tsp fresh squeezed lemon juice
- 1/2 tsp salt
- 1/8 tsp cayenne pepper
- 1/4 tsp mustard powder
- 8 tbsp unsalted butter
Instructions
- In your blender, combine egg yolks, lemon juice, salt, pepper, and mustard. Blend on high speed to combine, about 20 seconds.
- Heat your butter either on stovetop or microwave until completely melted and hot. This next step is very important. Put your blender on low speed, and slowly pour in the hot butter a little at a time. Do not pour in too fast, otherwise your sauce will not come together. The sauce should start to come together as you slowly pour in the butter, turning a pale yellow and thickening. Continue to blend for a few seconds after all the butter is incorporated. Taste the sauce. If you want, you can adjust the lemon, cayenne, etc. Serve sauce while still warm.
Notes
- Recipe adapted from Simply Recipes
I used my Ninja blender for this in the individual cups, and it was a little bit of a pain to keep taking them off to pour a bit more butter in and then re blend each time, but it worked! I got a thick and frothy sauce!
I would note to anybody else who uses the cups on their ninja, let the butter cool a little. The blades are so good and fast, it will scramble the eggs for sure. I let my butter sit while I warmed up the meat and bread. By the time I slowly poured it in it worked!
Thanks for the recipe, this is my favorite meal but a pain to make. This makes it so much easier!
thanks for sharing your experience! i don’t have a ninja blender, but it’s good to know it works!
I always worry about the yolk part scrambling so I have yet to make this sauce. Maybe this blender recipe will be the saving grace for that.
hmm, as long as your butter isn’t too hot it shouldn’t scramble the eggs. definitely give this a try!