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Blender Hollandaise Sauce


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Blender Hollandaise Sauce 0 Picture


  • 3 egg yolks
  • 1/4 tsp salt
  • pinch black pepper
  • 1 to 2 Tbsp lemon juice
  • 1 stick butter, cut into small pieces



Step 1

In a blender, combine the egg yolks, salt, pepper and 1 tablespoon of the lemon juice. Set aside.

In a small saucepan, over medium-high heat, add the butter and heat until foaming.

Blend the egg yolk mixture at top speed for 2 seconds then, with the blender running, remove the cover and pour in the hot butter in a thin stream of droplets. By the time two-thirds of the butter has been added, the sauce will be a thick cream. Continue pouring, but don't pour in the milky residue at the bottom of the pan. Tast and adjust seasonings.


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