How to make blender Hollandaise : you'll never make it any other way again! Ok, everyone should know How To Make Blender Hollandaise Sauce! This is a weekend warrior skill, you and your kitchen, Eggs Benny, and this!

It is so easy you will never make another Hollandaise again, trust me. It's so good that I rarely eat any in restaurants anymore, because it's always a disappointment compared to what I make at home.

My Eggy Benny make me happy. It doesn't compare to restaurant ones at all, and it seriously is because the Hollandaise is good enough to drink.

Not that I've ever tried it….but I've been tempted!

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Blender Hollandaise ( like ALL hollandaise) is best if its used right away, nice and warm from the blender…. and usedon delectable little creations like the ones below: (click for their recipes!).

Eggs Benedict

Steak Oscar

Happy cooking!

Karlynn

How to make blender Hollandaise : you'll never make it any other way again!  From @kitchenmagie

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How To Make Blender Hollandaise Sauce
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
 
Course: marinades and sauces
Cuisine: sauce
Servings: 4 servings
Calories: 248 kcal
Author: Karlynn Johnston
Ingredients
  • 3 egg yolks room temp
  • 1/8 tsp salt
  • 2 Tbs lemon juice
  • 4 dashes hot sauce of your choice
  • 1/2 cup butter
Instructions
  1. Take your egg yolks and put them into your blender.
  2. Add in the salt, lemon juice and hot sauce. Turn on the blender and blend until smooth.
  3. Melt the butter in the microwave until steaming hot.
  4. Turn on the blender and while the blender is mixing the eggs, very slowly pour the very hot butter into the eggs, until it's all incorporated.
  5. You will now have hot, delicious Hollandaise ready to go!
Recipe Notes

Melt the butter and get it as hot as you can get it so that it helps to cook the eggs in the blender. Having all of the ingredients ( excepting the butter) at room temp will ensure that you get the hottest sauce possible. Using cold eggs will make the sauce too cold.

Nutrition Facts
How To Make Blender Hollandaise Sauce
Amount Per Serving
Calories 248 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 15g 75%
Cholesterol 207mg 69%
Sodium 284mg 12%
Potassium 14mg 0%
Total Carbohydrates 1g 0%
Protein 2g 4%
Vitamin A 18.1%
Vitamin C 3.5%
Calcium 2.4%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.
1
Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

15 Comments

  1. Pingback: Steak Oscar Recipe - The Kitchen Magpie

  2. Sophie Nakoneczny Reply

    Question: you seem to make poached eggs a lot – do you have a favorite way to cook them?

    • The Kitchen Magpie Reply

      Egg poacher from amazon, because we DO make poached eggs a lot! I have links in my newest breakfast bowl
      Post!

  3. Sharon Thomas Reply

    I do the same thing with a hand blender in a canning jar..works like a hot damn and tastes better than most restaurant Hollandaise. I also add a tiny pinch of tarragon to mine 🙂

  4. Sarah Schultz Reply

    It is the only way *period* to make Hollandaise! I always do it this way!

    • The Kitchen Magpie Reply

      It’s way too easy LOL, you can make it at any time!

  5. Rosaline Linhart Reply

    oh boy ,smoked salmon eggs benny……next grocery trip for the ingredients….

    • Clare Bowers Reply

      Definitely… although shaking it in the baby bottle works a treat as well cause I dont have a blender \U0001f606

  6. Can I use margarine instead of butter to lower the cost to make the sauce? Or is their another subsituite for butter?

  7. Actually, the problem here is that the butter needs to be clarified before using it, the milk products in the butter cause the sauce to be unstable and seperate and/or curdle easily.

    To clarify butter, put the unsalted butter on low simmer in a pot and skim the top of the butter every few minutes to clear the milk products that become seperated and float to the top.

    Takes a bit of extra time, but makes a magical difference in the sauce 🙂

    Cheers

  8. Ironically I just screwed it up by re-heating it this morning, with company here everything was made at different times, and I tried to nuke it a little and it completely curdled.I should KNOW better! But in the blender, the key might be to make sure the butter is very hot, and very slowly pour it in, then it cooks the egg yolk without making it into chunks of egg yolk. Perhaps the food processor doesn’t whip it enough? I do know the butter has to be added sloooooowly. Good luck with the next batch, I hope it works for you!

  9. Wife and I tried out this hollandaise this morning. We don’t have a blender, so we used the food processor, instead. It seems like the sauce broke. Any suggestions? It was still tasty, but I didn’t get the creamy consistency that I think I was looking for.

    I’m going to try again, I’m just not sure where I screwed up.

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