Blender Hollandaise Sauce

Total Time:
20 min
10 min
10 min

3/4 cup sauce

  • 3 egg yolks*, see below
  • Salt and pepper, to taste
  • 1 to 2 tablespoons lemon juice
  • 2 sticks unsalted butter, clarified
  • Hot water, to thin sauce accordingly
  • In a blender combine yolks, pepper and 1 tablespoon lemon juice.

  • In a small saucepan heat the clarified butter until bubbling hot.

  • Cover the blender and blend the yolk mixture on high speed for several seconds. Either remove center cap of blender lid or carefully remove lid with blender still running. Pour hot clarified butter in a thin stream into whirring egg mixture. As sauce thickens add a tablespoon of hot water at a time to help prevent the sauce from thickening too much. Taste the sauce and adjust the seasoning with lemon juice, salt and pepper.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

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    Blender Hollandaise

    Recipe courtesy of Food Network Kitchen