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Recipe courtesy of Food Network Kitchen

Blender Hollandaise

  • Level: Easy
  • Yield: 4 servings (1/3 cup)
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    116
    Total Fat
    13
    Saturated Fat
    8
    Carbohydrates
    0
    Dietary Fiber
    0
    Sugar
    0
    Protein
    1
    Cholesterol
    77
    Sodium
    47
  • Total: 8 min
  • Prep: 5 min
  • Cook: 3 min
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Ingredients

1 large egg yolk

1 1/2 teaspoons freshly squeezed lemon juice

Pinch cayenne pepper

4 tablespoons (1/2 stick) unsalted butter

1/2 teaspoon kosher salt

Directions

  1. Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
  2. Put the butter in a small microwave-safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Copyright 2005 Television Food Network, G.P. All rights reserved.

Categories:

French Recipes Sauce Recipes Fruit Lemon Dairy Recipes Egg Recipes Recipes for Parties Pureeing Recipes Gluten Free Low-Carb

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28 Reviews
Add Your Review

Jennie B.

Wow. I used an immersion blender—and its accompanying carafe—to blend this recipe and got PERFECT hollandaise. It is so easy with the IB; I highly recommend it in case you are not multiplying the number of servings. I don’t like to change a recipe and then review it the way I made it, and I get crabby when other cooks do it, but I doubled the lemon juice to 1Tbls because I love a lemony hollandaise. That’s a personal problem not a recipe problem. (I live alone so I was free to use my finger to swipe up the remaining sauce on my plate this morning… yum…) The ratio of ingredients and the technique are spot on. Thanks so much.<br />To the cook whose sauce broke and then gave the recipe a poor rating, YOU did something wrong, not the recipe. Try again! When you get it right you’ll love it!

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