Blender Hollandaise Sauce Recipe
This hollandaise sauce recipe has all the ingredients of the classic, but it's made in a blender! Serve it with eggs benedict or even steamed asparagus.
This quick and easy version of the classic French sauce utilizes a microwave oven.
The secret to this easy blender hollandaise sauce is using boiling water and very hot melted butter.
This was good, considering it was made in the blender and was so easy, but it didn't really compare to real hollandaise sauce. I used to make hollandaise sauce 3-4 times a week, so it's not that hard, but this was super easy. I made it because I have really bad arthritis and can't stir like I used to, and frankly, I don't trust my husband as a main chef in the kitchen. He's a great sous chef though, don't get me wrong. So I may or may not make this again. I put it on pan fried salmon. It was really good for what it was, though, and for how easy it was.
The true texture and flavor of this Hollandaise Sauce is amazing! Next time I will add a little less lemon juice and a little more mustard. I used regular, since I was out of dijon, which worked fine. When all said and done, the sauce was barley warm. Trying to short-cut it, I put it in the microwave for 30 seconds at low. I'm not sure this re-heating method works so well, as it had a few lumps in it, but I didn't want to break out the double broiler as half the point of this recipe is ease/little clean-up. I ended up putting the sauce on my eggs and letting the eggs heat it up. I debated giving this three stars for the failure to heat, and five stars for how amazing... truly amazing it would be if it did heat well.
I gave this 4 stars because it's a wonderful base recipe. I did change it to suit my taste: 5 egg yolks, dash Sriracha, 1/4 tsp dried tarragon, dash black pepper. I kept the mustard. I used 3/4 T fresh lemon juice. For those feeling unsafe about uncooked eggs -- to kill salmonella, eggs have to reach 160 degrees Fahrenheit, until both yolk and white are firm. The blender method is no less unsafe than making hollandaise sauce the water-bath way; neither will kill salmonella.
I've made this several times exactly per the recipe and it comes out perfectly each time and reheats very well (spooned over whatever and reheated in the microwave or sitting the dish of sauce in warm water--both come out great). This last time, I was out of Dijon mustard so I used a 1/4 tsp of mayo to emulsify and it was just fine. This is my go to recipe for hollandaise.
I used my food processor instead of a blender as I don't have one but came out perfect! I think I will decrease the lemon a bit just for personal preference & I did omit the dijion mustard since I didn't have on hand. I only added the hot sauce to my hubby's since the kids would't have eaten it with but overall super easy & so velvety! I will never use the package sauce again, I am actually glad the store was out of it or I would have never attempted to make it on my own since the last time I tried I completely failed using a traditional recipe. Thank you so much for posting!
I made this last night without the Dijon, which I don't like. I used 4 egg yolks and 2 tablespoons of fresh lemon juice, along with the Louisiana hot sauce. I did the 5 seconds in the blender, then slowly added the melted butter. It was perfect, and exactly the right amount of lemon! We used ours for dipping fresh artichokes and got rave reviews.