This Easy Blender Hollandaise Sauce is perfect when crunched for time and in need of a quick, yet deliciously rich sauce. This is great for Eggs Benedict, Calamari Rellenos, over asparagus or any vegetable dish really.
I use it often over grilled salmon, shrimp, or as a dipping sauce for artichokes. It’s so versatile and is the basis for a Bernaise sauce. BUT if you have the time, please make it by whisking in a bowl over a hot water bath. It’s so much better and you don’t lose as much from in a blender, digging down with a spatula trying to get around the blades, etc.
Easy Blender Hollandaise Sauce
- 1 cup melted butter
- 4 egg yolks
- 1 tbsp fresh lemon juice
- 1 dash of Tabasco sauce
- Melt the butter and remove from heat and set aside.
- Add remaining ingredients to the blender and blend at high speed. After 30 seconds, open top of blender and slowly pour in the melted butter in a steady stream.
- The result should be a creamy sauce. Scrape the sides of the blender and pour into a serving dish.