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.
Blender Hollandaise Sauce
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.
- 1/2 cup butter melted
- 3 egg yolks
- 1 tbsp lemon juice
- 1/8 tsp Tabasco sauce
- 1/8 tsp salt
- Melt the butter and remove from heat and set aside.
- Add remaining ingredients to a cup that an immersion blender (also called stick blender, wand blender, hand blender) fits into or a blender and blend at high speed until a pale yellow.
- Slowly add the melted butter until fully incorporated and thick on Low speed.
- The result should be a creamy sauce. Season to taste. Scrape the sides of the cup/blender and pour into a serving dish. Serve immediately.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.