Blending a Hollandaise sauce mixed in a blender is every bit as delicious as a Hollandaise sauce made by the traditional French technique AND it is much easier to make!
One of the classic French sauces, Hollandaise sauce is the classic butter sauce made from the emulsion of egg yolks and butter flavored with lemon juice. It is the perfect sauce for fish, vegetables, and Eggs Benedict.
Most often the sauce is made in a double boiler. Although, a double boiler is very helpful for many recipes. Making the sauce in a double boiler by the traditional French technique may result in a curdled sauce. It’s tricky!
Blender Hollandaise sauce is a safer bet. I have yet to see it separate or curdle!
- Clarified butter is preferred.
- Set out all equipment and ingredients prior to blending the hollandaise sauce.
- Make just before serving!
Old World style - New World ease!
- 3 Large Egg yolks
- dash Salt
- 1/4 tsp. Freshly ground pepper
- 1 T. Lemon Juice
- 1 Cup Clarified butter
- 1 T. Warm water
In blender, combine 3 egg yolks, salt and pepper.
Remove blender cap and slowly pour in 1/2 of the clarified butter in a thin stream while blender is operating.
Add Lemon juice, mix.
Add remaining clarified butter in a slow stream while blender is operating.
Add 1 T. of warm water at a time to bring the sauce to desired consistency. Continue to mix until the correct consistency is reached.
Taste and adjust seasonings as necessary.