5-Minute Blender Hollandaise Sauce
ID: d83e1a5d...
A quick, foolproof French mother sauce made in a blender in under 5 minutes. This incredibly easy method yields a rich, creamy, and warm Hollandaise sauce perfect for Eggs Benedict, steamed vegetables, or fish.
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🍳 Cooking Flow
Melt the chopped butter over medium-low heat without boiling it. → Add egg yolks, lemon juice, salt, and cayenne pepper to a blender. → Blend on high speed for 1 minute until the mixture is pale yellow. → Drizzle in the warm melted butter on low speed for 15-30 seconds until thick. → Assemble over toasted English muffins with Canadian bacon, poached eggs, and paprika.
Cooking Steps
Brief Cooking Order
Melt the chopped butter over medium-low heat without boiling it. → Add egg yolks, lemon juice, salt, and cayenne pepper to a blender. → Blend on high speed for 1 minute until the mixture is pale yellow. → Drizzle in the warm melted butter on low speed for 15-30 seconds until thick. → Assemble over toasted English muffins with Canadian bacon, poached eggs, and paprika.
Introduction
A quick, foolproof French mother sauce made in a blender in under 5 minutes. This incredibly easy method yields a rich, creamy, and warm Hollandaise sauce perfect for Eggs Benedict, steamed vegetables, or fish.
Step 1
Cut 10 tablespoons of butter into small pieces, place them in a saucepan, and melt over medium-to-low heat for about 2 minutes. Do not let it boil.
Step 2
Separate the yolks from 3 large eggs and add the yolks directly into the blender jar.
Step 3
Squeeze 1 tablespoon of fresh lemon juice into the blender with the egg yolks.
Step 4
Add 1/4 teaspoon of salt and 1/8 teaspoon of cayenne pepper into the blender.
Step 5
Cover the blender with the lid and blend the mixture on high speed for about 1 minute until it turns from bright yellow to a pale yellow color.
Ingredients List
Important Notes
Cutting the butter into small cubes helps it melt more quickly and evenly.
The butter must be warm but not boiling hot, otherwise it will scramble the egg yolks instead of emulsifying them.
If the sauce is too thick, adjust the consistency by blending in a small splash of warm water or additional lemon juice.
Drizzling the melted butter slowly is crucial for preventing the sauce from splitting.
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