Best Easy Blender Hollandaise Recipes

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EASY BLENDER HOLLANDAISE SAUCE



Easy Blender Hollandaise Sauce image

The secret to this easy blender hollandaise sauce is using boiling water and very hot melted butter.

Provided by Kevin

Time 5m

Yield 8

Number Of Ingredients 4

2 large egg yolks
2 tablespoons boiling water
1 cup hot melted butter
1 tablespoon lemon juice, or to taste

Steps:

  • Blend egg yolks in a blender on low speed. With blender running, pour in hot butter in a very thin stream and blend until sauce is thick and emulsified. Mix in lemon juice.

Nutrition Facts : Calories 217.1 calories, Carbohydrate 0.3 g, Cholesterol 112.2 mg, Fat 24.1 g, Protein 0.9 g, SaturatedFat 15 g, Sodium 165.6 mg, Sugar 0.1 g

EASY HOLLANDAISE SAUCE IN THE BLENDER



Easy Hollandaise Sauce in the Blender image

This is a tasty, quick, and easy hollandaise sauce in the blender. Great on eggs Benedict!

Provided by don_carnahan

Time 15m

Yield 6

Number Of Ingredients 7

¾ cup unsalted butter
4 large egg yolks, at room temperature
3 tablespoons fresh lemon juice
1 ½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
2 pinches ground cayenne pepper
2 dashes hot sauce (such as Tabasco®)

Steps:

  • Melt butter in a small saucepan.
  • Combine egg yolks, lemon juice, salt, pepper, and cayenne in a blender; blend for 15 seconds. With blender running on low speed, slowly pour in hot butter and blend until sauce is thick, about 30 seconds. Mix in hot sauce.
  • Serve immediately or keep in the blender at room temperature for up to 1 hour before serving.

Nutrition Facts : Calories 241.3 calories, Carbohydrate 1.3 g, Cholesterol 197.6 mg, Fat 26 g, Fiber 0.1 g, Protein 2.1 g, SaturatedFat 15.6 g, Sodium 490.8 mg, Sugar 0.3 g

EASY BLENDER HOLLANDAISE



EASY BLENDER HOLLANDAISE image

Categories     Sauce     Egg     Quick & Easy

Number Of Ingredients 5

6 tbsp butter
2 large egg yolks
Juice of half a lemon
Salt and white pepper
Dash of cayenne

Steps:

  • Begin by melting the butter in a small sauce pan, warming it until the solids begin to sizzle. Separate eggs and add the yolks to the blender. Refrigerate the egg whites for another use. While blending the yolks, squeeze the lemon juice into the blender and then drizzle the hot butter into the mixture until fully incorporated. Add salt and white pepper and cayenne, blend for a few more seconds. Pour over the assembled

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