Blender Hollandaise Sauce

photo of a bowl of Blender Hollandaise Sauce
This shortcut blender hollandaise sauce is so easy to make. You’ll be serving up homemade eggs benedict for brunch in no time.

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.
close-up photo of spoon dipping into a bowl of hollandaise sauce
I hope everyone had a good weekend. I was able to finally get some rest and relaxation. And I watched a lot of TV, including the World Cup Finals. And by watch, I mean I recorded it and kept checking the scores because I was afraid if I watched it live, USA might lose. Yes I know that’s completely crazy, but I feel like I’ve been bad luck to whatever team I’m cheering for in sports. Last week I went to a Padres game and they lost, after being on a winning streak. And then I thought about it, and Mr. K and I have been to about a dozen games since living in San Diego, and we’ve never actually been to a game they actually won. And during the NBA finals, I only let myself watch one game live and I was rooting for the Warriors and they lost that game. Then I stopped watching live and they won the series. Coincidence? Hmm…

photo of hollandaise sauce being poured over an egg on a piece of toast
Anyhow, back to this sauce. This sauce is lovely. Creamy, smooth, slightly tangy. We drizzled it over eggs and we love it on our homemade Creamy Cheese Grits. We’ll definitely be enjoying more leisurely brunches with this recipe.

 

Blender Hollandaise Sauce

Prep Time: 5 minutes
Course: Breakfast
Cuisine: French
Servings: 6
This shortcut blender hollandaise sauce is so easy to make. You'll be serving up homemade eggs benedict for brunch in no time.

Ingredients:

  • 3 large egg yolks
  • 1 tsp fresh squeeze lemon juice
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper
  • 1/4 tsp mustard powder
  • 8  tbsp unsalted butter

Directions:

  1. In your blender, combine egg yolks, lemon juice, salt, pepper, and mustard. Blend on high speed to combine, about 20 seconds.

  2. 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:

Nutrition Facts
Blender Hollandaise Sauce
Amount Per Serving (0.17 of recipe)
Calories 169 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Cholesterol 134mg45%
Sodium 200mg9%
Potassium 9mg0%
Protein 1g2%
Vitamin A 630IU13%
Vitamin C 0.3mg0%
Calcium 16mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

 

4 comments on “Blender Hollandaise Sauce”

  1.  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!

  2. 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!

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