Easy Blender Hollandaise Sauce
Hollandaise Sauce is the perfect topping for Eggs Benedict, and is an excellent sauce to serve with poached fish, asparagus and broccoli as well. This version, preparing it with a blender, is quick and easy (5 minutes or less) and virtually foolproof. Plus, I add in a few special ingredients that both increase the lemony taste as well as reduce the richness from the butter. And, I include lots of "how to" - including make ahead, rewarming, thinning and thickening.
Servings: 8 1/2 cups
Calories: 242kcal
Ingredients
Note: this recipe contains raw egg. Consuming raw egg may increase the risk of foodborne illness. If you prefer cook the egg in 140-degree water for 3 minutes before using.
- 4 large egg yolks at room temperature
- 2 tablespoons lemon juice or more to taste, fresh
- 1 tablespoon lemon balsamic vinegar see Note
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter
- 1/4 cup Gremolata or Lemon Olive Oil see Note
Instructions
- In the jar of a blender, combine egg yolks, lemon juice, balsamic vinegar and salt. Process until well blended. Set aside (leave in blender jar).
- Heat butter and oil in a small saucepan over medium heat, just until butter is melted, stirring constantly.
- With the blender running, very slowly pour in warm butter mixture until blended. Taste and adjust lemon juice and salt as needed. Set aside. If your sauce is too thick/thin, see directions under Notes below.
Notes
Note on lemon balsamic vinegar: it can be found in specialty stores or on line. You can aso substitute white balsamic vinegar and add a bit more lemon juice (to taste).
Note on Gremolata or lemon olive oil: it can be found in specialty stores or on line. You can substitute extra virgin olive oil and a bit of lemon zest.
How to fix thin/runny sauce: Keep in blender jar and continue processing for another 15 to 30 seconds. Then, let it sit for a few minutes. It should thicken as it sits.
Make ahead: If making ahead, place sauce in an airtight container and refrigerate for up to 2 days. Can also be frozen for up to 1 month. Here are two options for reheating:
- Rewarm in a microwave: Place hollandaise in a microwave safe bowl and zap for 10 seconds; whisk. If very thick, whisk in 1 tablespoon hot water. Place back in microwave and heat in 7 to 8 second increments, whisking in between, until just barely warm (usually just takes around 2 more times). Don’t overcook – it could separate and/or eggs could scramble.
- Rewarm in a double boiler: Place hollandaise in the top of a double boiler (a pan set on top of simmering water). Heat, stirring constantly, just until barely warm. If very thick, whisk in 1 tablespoon hot water.
Nutrition
Calories: 242kcal | Carbohydrates: 1g | Protein: 2g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 152mg | Potassium: 21mg | Fiber: 0.01g | Sugar: 0.5g | Vitamin A: 655IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 0.3mg