Best 5 Martha Stewart Hollandaise Sauce Blender Recipes
Indulge in the delectable world of Hollandaise sauce, an epitome of culinary artistry. This luscious, velvety sauce boasts a rich, buttery flavor with a hint of tanginess, making it an ideal accompaniment to a variety of dishes. It can elevate simple asparagus to a gourmet treat, transform poached eggs into a luxurious brunch experience, and add an elegant touch to grilled fish. Our collection of Martha Stewart's Hollandaise sauce recipes, crafted with a blender, offers a range of options to suit your taste preferences and dietary needs. From the classic Hollandaise sauce, made with egg yolks, butter, and lemon juice, to lighter versions using Greek yogurt or avocado oil, there's a recipe for every occasion. Dive into the world of Hollandaise sauce and discover the perfect complement to your culinary creations.
Here are our top 5 tried and tested recipes!
BLENDER HOLLANDAISE
Provided by Food Network Kitchen
Categories condiment
Time 8m
Yield 4 servings (1/3 cup)
Number Of Ingredients 5
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.
EASY HOLLANDAISE
Use our shortcut version of the classic French sauce to spruce up steamed artichokes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy.
- Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.
Nutrition Facts : Calories 231 g, Fat 25 g, Protein 2 g
BLENDER HOLLANDAISE SAUCE
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
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 SAUCE
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
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.
BLENDER HOLLANDAISE SAUCE
Steps:
- In a blender combine yolks, pepper and 1 tablespoon lemon juice.
- In a small saucepan heat the clarified butter until bubbling hot.
- Cover the blender and blend the yolk mixture on high speed for several seconds. Either remove center cap of blender lid or carefully remove lid with blender still running. Pour hot clarified butter in a thin stream into whirring egg mixture. As sauce thickens add a tablespoon of hot water at a time to help prevent the sauce from thickening too much.
- Taste the sauce and adjust the seasoning with lemon juice, salt and pepper.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure the butter is unsalted and at room temperature before starting the recipe.
- Use a blender or food processor to make the sauce for a smooth, creamy texture.
- Serve the sauce immediately over your favorite dishes, such as asparagus, fish, or eggs.
- Store any leftover sauce in the refrigerator for up to 3 days.
Conclusion:
Martha Stewart's Hollandaise sauce is an easy-to-make, delicious sauce that can elevate any dish. With just a few simple ingredients and a blender or food processor, you can have a creamy, flavorful sauce that will impress your family and friends. Whether you're serving it over asparagus, fish, or eggs, this sauce is sure to be a hit. So next time you're looking for a quick and easy way to add some flavor to your meal, give Martha Stewart's Hollandaise sauce a try. You won't be disappointed!
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