Foolproof Blender Hollandaise Sauce: 5-Minute Recipe for Creamy Perfection
Make rich, creamy Hollandaise sauce quickly using a blender. This foolproof method delivers restaurant-quality results in under five minutes, perfect for Eggs Benedict or steamed vegetables.
- Prep Time: 2 min
- Cook Time: 3 min
- Total Time: 5 min
- Yield: About 3/4 cup 1x
- Category: Sauce
- Method: Blending
- Cuisine: French
- Diet: Low Fat
Ingredients
Scale
- 3 large egg yolks
- 1 cup unsalted butter, melted and hot
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt, or to taste
- Pinch of cayenne pepper
Instructions
- Place the egg yolks, lemon juice, salt, and cayenne pepper into the jar of a standard blender.
- Blend the yolk mixture on medium speed for about 15 seconds until it becomes pale yellow and slightly thickened.
- With the blender running on medium speed, slowly drizzle the hot, melted butter into the mixture through the opening in the lid. Pour slowly in a thin, steady stream.
- Continue blending until all the butter is incorporated and the sauce is thick, pale, and emulsified. This should take about 1 to 2 minutes.
- Taste the sauce and adjust salt or lemon juice if needed. Serve immediately over Eggs Benedict, asparagus, or other vegetables.
Notes
- If the sauce seems too thick, add a few drops of warm water while blending to reach your desired consistency.
- Always use hot, freshly melted butter; cold butter will cause the sauce to break.
- This blender hollandaise sauce is naturally low carb and keto friendly.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 190
- Sugar: 0.1
- Sodium: 100
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 0.5
- Fiber: 0
- Protein: 1.5
- Cholesterol: 95