Best 15 Blender Hollandaise Recipes

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Hollandaise sauce is a classic French sauce that is made with egg yolks, melted butter, lemon juice, and salt. It is typically served with eggs Benedict, asparagus, or fish. This versatile sauce can also be used as a dipping sauce for vegetables or as a spread for sandwiches. In this article, we will provide you with two recipes for hollandaise sauce: a traditional recipe and a blender hollandaise recipe. The traditional recipe is made in a saucepan over medium heat, while the blender hollandaise recipe is made in a blender. Both recipes are easy to follow and will result in a delicious and creamy hollandaise sauce.

**Traditional Hollandaise Recipe:**

This traditional recipe for hollandaise sauce is made with egg yolks, melted butter, lemon juice, and salt. The egg yolks and lemon juice are whisked together in a saucepan over medium heat until they are thick and creamy. The melted butter is then slowly whisked into the egg yolk mixture until the sauce is smooth and glossy.

**Blender Hollandaise Recipe:**

This blender hollandaise recipe is a quick and easy way to make this classic sauce. The egg yolks, melted butter, lemon juice, and salt are all added to a blender and blended until the sauce is smooth and creamy. This recipe is perfect for those who are short on time or who do not have a saucepan.

No matter which recipe you choose, you are sure to enjoy this delicious and versatile sauce. Hollandaise sauce is the perfect addition to any brunch or dinner menu.

Here are our top 15 tried and tested recipes!

BLENDER HOLLANDAISE SAUCE



Blender Hollandaise Sauce image

The easiest way to get perfect Hollandaise sauce is to use a blender. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating. I love the lemony flavor on fresh steamed asparagus!

Provided by chellebelle

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 6

Number Of Ingredients 5

3 egg yolks
¼ teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (e.g. Tabasco™)
½ cup butter

Steps:

  • In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
  • Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

Nutrition Facts : Calories 162.8 calories, Carbohydrate 0.6 g, Cholesterol 143.1 mg, Fat 17.5 g, Protein 1.5 g, SaturatedFat 10.5 g, Sodium 119.2 mg, Sugar 0.1 g

BLENDER HOLLANDAISE



Blender Hollandaise image

Provided by Food Network Kitchen

Categories     condiment

Time 8m

Yield 4 servings (1/3 cup)

Number Of Ingredients 5

1 large egg yolk
1 1/2 teaspoons freshly squeezed lemon juice
Pinch cayenne pepper
4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon kosher salt

Steps:

  • Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
  • Put the butter in a small microwave-safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.

CLASSIC EGGS BENEDICT WITH BLENDER HOLLANDAISE



Classic Eggs Benedict with Blender Hollandaise image

A quick and easy hollandaise sauce adorns this classic combination of buttery English muffins, savory Canadian bacon, and perfectly poached eggs.

Provided by Rhoda Boone

Categories     Brunch     Breakfast     Egg     Ham     Butter     Bread     Poach     Mother's Day     New Year's Day

Yield 4 servings

Number Of Ingredients 14

For the hollandaise:
1 1/4 cups (2 1/2 sticks) unsalted butter, cut into large pieces
2 large egg yolks
1 tablespoon (or more) fresh lemon juice
1/2 teaspoon (or more) kosher salt
For the eggs and assembly:
Kosher salt
4 English muffins, split
2 tablespoons unsalted butter, softened
8 slices Canadian bacon or thick-cut ham
8 large eggs
Olive oil (for greasing; optional)
1 tablespoon sliced chives
Paprika (for serving; optional)

Steps:

  • Make the hollandaise:
  • Cook butter in a small saucepan over medium heat until melted and foamy. Pour into a spouted measuring cup leaving milk solids in bottom of pot; discard milk solids.
  • Blend egg yolks, lemon juice, and 1 tsp. water in a blender until smooth. Remove small inset lid from top and, with the motor running, slowly pour in butter in a thin stream. Add salt and blend until creamy. Taste and add more salt or lemon juice, if needed. Transfer to a glass bowl, measuring cup, or small pot. Press plastic wrap directly onto surface so a skin doesn't form, then place close to stovetop to keep warm up to 1 hour. If hollandaise seems too thick when you're ready to serve, whisk in warm water 1 tsp. at a time.
  • Assemble the eggs Benedict:
  • Heat a large pot of salted water over high until tiny bubbles appear on the bottom (water temperature should be about 180°F). Reduce heat to very low to maintain the temperature.
  • Meanwhile, using a toaster, toaster oven, or oven set at 400°F, toast English muffins until golden brown. Slather muffins with butter and divide among plates.
  • Heat a dry large skillet over medium-high and cook bacon until browned and warmed through, 2-3 minutes per side. Top each muffin half with bacon.
  • Adjust heat so water temperature is about 180°F. For perfectly shaped poached eggs with minimal wispy egg white strands, set a medium-sized fine-mesh sieve over a medium bowl. Crack 1 egg into a small bowl, then gently transfer to strainer. Gently swirl for a few seconds to allow any stray whites to drain, then scrape bottom of strainer on lip of bowl to remove any excess.
  • With egg still in strainer, carefully lower into hot water until egg is completely submerged. Gently shake and swirl strainer, shaping egg with a slotted spoon. When edges of egg white start to turn opaque (about 30 seconds), carefully release egg from strainer with slotted spoon into water.
  • Cook egg, flipping occasionally with slotted spoon, until white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3-3 1/2 minutes more. While first egg is cooking, repeat steps to cook remaining eggs, but keep an eye on which went in first. Use a timer to avoid overcooking.
  • When egg is ready, carefully remove from hot water with slotted spoon. To serve immediately, place a paper towel under spoon and shake spoon gently to remove excess water. Transfer egg to an oiled plate or rimmed baking sheet, or place 1 egg on top of each piece of bacon.
  • Spoon a few tablespoons of hollandaise over eggs. Top with chives and a light dusting of paprika, if desired. Serve immediately.
  • Do Ahead
  • To poach eggs in advance, immediately transfer poached eggs to a bowl of ice water to stop the cooking process. Transfer to a resealable container filled with cold water (eggs should be fully submerged) and chill up to 3 days. To serve, place eggs in a bowl of hot tap water until they feel warm to the touch, about 2 minutes.
  • Hollandaise can made 2 days ahead; press plastic wrap directly on surface and chill. To serve, fill a saucepan with a few inches of water and set a heatproof bowl on top (bottom of bowl should not touch water). Bring water to a simmer over medium-low heat and transfer hollandaise to bowl. Gently reheat sauce, whisking occasionally, until warm. If it's too thick, whisk in hot tap water 1 tsp. at a time.

BLENDER HOLLANDAISE SAUCE



Blender Hollandaise Sauce image

This nearly foolproof technique lets the blender do the sauce-making for you, yielding a slightly thicker hollandaise that is still creamy, smooth and perfect for topping poached eggs or steamed asparagus.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 6

3/4 cup (1 1/2 sticks) unsalted butter
3 large egg yolks
1 teaspoon fresh lemon juice
1/2 teaspoon salt
Pinch of cayenne pepper
Pinch of freshly ground black pepper

Steps:

  • Melt butter in a saucepan over low heat and let cool slightly.
  • Add egg yolks to the jar of a blender. While the motor is running, slowly pour in the melted butter. When all of the butter has been added, season with lemon juice, salt, cayenne, and black pepper. Blend to combine. The sauce should be thick but still able to drizzle from a spoon (and it should form a pool, not a mound). If it is too thick, thin it with a little water.
  • The sauce is best if used immediately but can sit for about 30 minutes over hot water in a bain-marie or in a Thermos.

ASPARAGUS WITH BLENDER HOLLANDAISE



Asparagus with Blender Hollandaise image

When asparagus stalks are at peak-season freshness in the spring, asparagus with Hollandaise sauce is a classic pairing worth revisiting. In Martha's easy-to-make version, the normally fussy sauce comes together in seconds with help from a blender.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 20m

Yield Serves 4

Number Of Ingredients 6

1 1/2 sticks unsalted butter
2 large egg yolks
2 teaspoons fresh lemon juice, plus more to taste
Pinch of cayenne pepper
Kosher salt and freshly ground pepper
1 pound jumbo asparagus, trimmed, bottom halves peeled

Steps:

  • Melt butter in a small saucepan over medium heat; let cool about 5 minutes. Put egg yolks in a blender. With motor running, gradually add butter. Add lemon juice and cayenne; season with salt and pepper. (Sauce should be thick but fluid enough to drizzle from a spoon, and should form a pool, not a mound. If too thick, thin with warm water.) Season to taste with lemon juice, salt, and pepper. Sauce is best used immediately, but can be stored in a thermos about 30 minutes.
  • Meanwhile, bring 1 inch salted water to a boil in a large straight-sided skillet. Add asparagus, in batches if needed to avoid crowding. Cook until crisp-tender, 3 to 4 minutes; drain. Serve warm or room temperature, with sauce.

BLENDER HOLLANDAISE SAUCE



Blender Hollandaise Sauce image

This is a quick, easy and virtually foolproof hollandaise sauce. The recipe can be doubled and if there happens to be left overs you can reheat in the microwave.

Provided by PaulaG

Categories     Sauces

Time 10m

Yield 3/4 cup

Number Of Ingredients 4

2 egg yolks
1 -2 tablespoon lemon juice
1 dash cayenne pepper
1/2 cup butter, melted

Steps:

  • Place egg yolks, lemon juice and pepper in blender container and blend until lemon color.
  • Turn blender to high and very slowly add butter, blend until thick, about 30 seconds.
  • To serve, heat sauce slowly in top of double boiler over hot water.
  • An excellent addition to cooked veggies, fish or poached eggs.
  • To reheat in the microwave: Pour the sauce into a microwave safe glass measuring cup.
  • Heat at 30% power until heated through, stirring after every 30 seconds.

HOLLANDAISE SAUCE, BLENDER METHOD



Hollandaise Sauce, Blender Method image

An eggs benedict isn't complete without a draping of hollandaise sauce on top. The classic French sauce is traditionally made by gently heating egg yolks over a double boiler, then slowly (and painstakingly) whisking in melted butter until it becomes a creamy emulsion. In this recipe, we get the same silky sauce without the hassle by letting the blender do all the work.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 5m

Yield Makes 3/4 cup

Number Of Ingredients 4

3 large egg yolks
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
1 stick unsalted butter

Steps:

  • Place egg yolks, lemon juice, and salt in a blender; blend until combined. Melt butter in a saucepan or in microwave. With blender running, slowly pour butter through opening in lid in a thin stream until sauce is thick, about 1 minute.
  • Serve immediately or transfer to a bowl and cover with foil to keep warm; serve within thirty minutes. If sauce is too thick, thin to desired consistency by whisking in hot water one tablespoon at a time.

EGGS BENEDICTO (CHIPOTLE EGGS BENEDICT WITH BLENDER MOCK HOLLANDAISE)



Eggs Benedicto (Chipotle Eggs Benedict with Blender Mock Hollandaise) image

Provided by Marcela Valladolid

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 sticks unsalted butter
3 egg yolks*
Freshly ground black pepper
1 tablespoon minced and seeded canned chipotles in adobo sauce **
1 to 2 tablespoons fresh lemon juice
Kosher salt
1 teaspoon vinegar
8 very fresh large eggs
2 large croissants, sliced in 1/2
4 slices prosciutto

Steps:

  • For the hollandaise: In a small saucepan over low heat, melt the butter until bubbling hot. In a blender, add the egg yolks, black pepper, to taste, and 1 tablespoon of lemon juice. Cover the blender and blend on high speed for several seconds. Either remove center cap of the blender lid or carefully remove the lid itself with blender still running. Pour the hot butter in a thin, steady stream into whirling egg mixture. Add the chipotle and pulse to combine. Taste sauce and adjust seasoning with lemon juice, salt, and pepper. (If your sauce gets too thick, you can thin it out with a couple tablespoons of boiling hot water.) For the eggs: In a heavy saucepan combine about 2 quarts of water and the vinegar and bring to a simmer. Break 1 egg into a small bowl or cup and slide the egg into a ladle. Lower the ladle into the water, and hold it there, for 1 minute before removing the ladle and leaving the egg to cook for 2 minutes more. Poach at a low simmer until the whites are firm and the yolks are still runny. Repeat with each remaining egg. Transfer the eggs, with a slotted spoon, to paper towels until ready to serve. To assemble: Arrange a croissant half, cut side up, on each of 4 plates. Put 1 piece of prosciutto on each half, then 2 poached eggs and top with hollandaise. Serve immediately.

BLENDER HOLLANDAISE



Blender Hollandaise image

Provided by Eric Ripert

Categories     Sauce     Blender     Egg     Brunch     Christmas     Vegetarian     Quick & Easy     Mother's Day     Butter     Lemon Juice     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 4

1 1/4 cups (2 1/2 sticks) unsalted butter, cubed
2 large egg yolks
2 tablespoons fresh lemon juice, plus more
Kosher salt and freshly ground black pepper

Steps:

  • Fill a blender with hot water; set aside. Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well. Put egg yolks and 2 tablespoons lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice. Serve immediately.

JULIA CHILD'S BLENDER HOLLANDAISE



Julia Child's Blender Hollandaise image

3 egg yolks 1/4 tsp salt Pinch of pepper (I use a small pinch of cayenne) 1-2 tbsp fresh lemon juice (I use closer to 2 tbsp) 1/2 cup unsalted butter

Provided by Life With Lemons

Categories     Sauces

Time 3m

Yield 3/4 cup

Number Of Ingredients 5

3 egg yolks
1 pinch pepper (I use a small pinch of cayenne)
1/4 teaspoon salt
1 -2 tablespoon fresh lemon juice (I use closer to 2 tbsp)
1/2 cup unsalted butter

Steps:

  • place all ingredients except butter in blender.
  • blend then add butter and blend again.

Nutrition Facts : Calories 1286.8, Fat 139, SaturatedFat 83.6, Cholesterol 989.4, Sodium 821.4, Carbohydrate 3.7, Fiber 0.1, Sugar 0.9, Protein 11.1

PERFECT BLENDER HOLLANDAISE SAUCE



Perfect Blender Hollandaise Sauce image

This sauce turns out perfect EVERY time. It never separates. I use it on alot of things besides asparagus. I especially like it on salmon and shrimp.

Provided by Realtor by day

Categories     Sauces

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce
1/2 cup butter

Steps:

  • In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
  • Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. You can serve the sauce right away as it is. OR -- Because I worry about the egg yolks not being cooked enough, I like to pour the sauce into a glass measuring cup which I then set in a pan of simmering water. I cook it slowly for about 5 minutes so it's good and hot and the yolks are completely cooked this way.

Nutrition Facts : Calories 241.6, Fat 26.1, SaturatedFat 15.7, Cholesterol 202.6, Sodium 174.4, Carbohydrate 0.8, Sugar 0.2, Protein 2.1

BLENDER SAUCE NOISETTE (HOLLANDAISE WITH HAZELNUT BUTTER)



Blender Sauce Noisette (Hollandaise with Hazelnut Butter) image

My mother makes this sauce, and the recipe has never failed! This is a hazelnut variation of authentic Hollandaise sauce that is virtually foolproof! Serve with trout or salmon.

Provided by allison125

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 12

Number Of Ingredients 7

½ cup hazelnuts
2 tablespoons butter, softened
1 cup butter
3 egg yolks
1 pinch salt
1 pinch white pepper
1 tablespoon fresh lemon juice

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place the hazelnuts on a baking sheet and toast in the oven for about 8 minutes, or until fragrant. Remove from the oven and cool. When cool enough to handle, place the nuts on a kitchen towel, fold the towel over to cover them and rub to remove the skins.
  • Place the cooled hazelnuts into a food processor or blender and grind to a fine powder. Add 2 tablespoons of butter to the nuts and blend thoroughly. Set the hazelnut butter aside.
  • Melt 1 cup of butter in a small saucepan, and keep hot. In the container of a blender, combine the egg yolks, salt, pepper and lemon juice. Cover, leaving the hole in the lid open, and blend for about 5 seconds. Continue to blend at high speed while pouring butter in through the lid in a thin stream. Stir in the hazelnut butter while still warm. Keep warm until serving or serve immediately.

Nutrition Facts : Calories 201.6 calories, Carbohydrate 1.3 g, Cholesterol 97 mg, Fat 21.8 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 11.6 g, Sodium 124.6 mg, Sugar 0.3 g

ROASTED ASPARAGUS W/HOLLANDAISE - INA'S BLENDER SAUCE



ROASTED ASPARAGUS W/HOLLANDAISE - INA'S BLENDER SAUCE image

Categories     Vegetable

Yield 8

Number Of Ingredients 7

12 tablespoons unsalted butter (1 1/2 sticks)
4 extra-large egg yolks, at room temperature
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
2 pinches of cayenne pepper
2 pounds fresh asparagus
Good olive oil

Steps:

  • Preheat the oven to 400 degrees. Melt the butter in a small sauce pan. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving.) Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp. Pour the hollandaise sauce over the warm asparagus and serve.

BLENDER HOLLANDAISE



Blender Hollandaise image

Handy recipe from "The Joy of Cooking". Much faster and more foolproof than handmade Hollandaise but paler and less flavorful. The recipe relies on the entire quantity of heated butter to cook the egg yolks so don't try to make a smaller batch.

Provided by sugarpea

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 5

3 egg yolks
2 tablespoons fresh lemon juice
1 pinch cayenne
1/4 teaspoon salt
1/2 cup butter

Steps:

  • Place egg yolks, lemon juice, cayenne and salt in a blender; heat butter until bubbling but do not brown.
  • Cover blender container and turn on motor to high; blend for 3 seconds; with motor running, remove lid, and add butter slowly, in a steady stream, taking 30 seconds to pour the butter in.
  • Serve immediately or keep sauce warm by placing blender container in warm water.

SUPER SIMPLE BLENDER HOLLANDAISE RECIPE - (4.5/5)



Super Simple Blender Hollandaise Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 5

3 egg yolks, room temperature
1/4 teaspoon salt
Pinch of cayenne
2 tablespoon fresh lemon juice (I like the tang of lemon juice, so decrease to 1 tablespoon, if you desire)
1/2 cup unsalted butter (1-stick)

Steps:

  • Note: Hollandaise sauce doesn't reheat very well. I recommend that you measure and prepare all of the ingredients and make this right before you want to serve it. If necessary, you can place the blender of hollandaise sauce into a bowl of very warm water to keep warm. Place the egg yolks, lemon juice, salt and cayenne into the blender. Melt the butter into a saucepan (I prefer to use my microwave) and heat until just foaming. Blend the egg yolk mixture, in the blender, for a few seconds. Slowly, and carefully, begin pouring the melted butter. The sauce will begin to thicken. Turn the blender on high for about 30 seconds, until the sauce is thick and creamy. Note: I used my Vitamix blender, so I turn mine on turbo-high, which also helps to heat it up more. Serve immediately. Serving suggestions: serve over asparagus. To make Eggs Benedicts, place 1 to 2 slices of Canadian Bacon over 1 English Muffins, split open. Poach two eggs and lay on top. Spoon hollandaise sauce on top, garnish with a pinch of paprika-- enjoy!

Tips:

  • When choosing eggs for your hollandaise sauce, make sure they are fresh and at room temperature. This will help the sauce to emulsify properly.
  • Use clarified butter for your hollandaise sauce. This will help to prevent the sauce from breaking.
  • Make sure your blender is clean and free of any grease or residue. This will help to prevent the sauce from curdling.
  • Start with the blender on low speed and gradually increase the speed as the sauce begins to thicken. This will help to prevent the sauce from spattering.
  • If your sauce is too thick, you can add a little bit of water or milk to thin it out.
  • If your sauce is too thin, you can add a little bit of cornstarch or flour to thicken it.
  • Serve your hollandaise sauce immediately. It is best when it is fresh.

Conclusion:

Blender hollandaise sauce is a delicious and versatile sauce that can be used on a variety of dishes. It is easy to make and can be ready in just a few minutes. With a little practice, you can make perfect blender hollandaise sauce every time.

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