Best Quick Blender Hollandaise Sauce Recipes

ONE-MINUTE HOLLANDAISE SAUCE

Steps:

• Heat butter in a microwave-safe measuring cup in the microwave until melted, about 30 seconds.
• Whisk egg yolks, lemon juice, milk, salt, and black pepper together in a microwave-safe bowl. Whisk melted butter, a bit at a time, into egg yolk mixture until sauce is smooth.
• Cook sauce in the microwave on medium, whisking at 15-second intervals, until sauce is hot and thick, about 1 minute.

QUICK BLENDER HOLLANDAISE

Steps:

• Heat butter til bubbly.
• Meanwhile place egg yolks, fresh lemon juice, salt and pepper in electric blender. Turn the blender on and off quickly. Then turn to hi speed and slowly add the bubbly butter in a very thin but steady stream.
• Serve immediately.
• Refrigerate leftover sauce. To serve again, bring to room temperature or place container of sauce in a dish with hot water and continue to stir the sauce. You might have to keep replacing the water as it cools with more hot water til the sauce gets warm enough to serve.

QUICK BLENDER HOLLANDAISE SAUCE

Steps:

• Melt butter in measuring cup in microwave.
• Place remaining ingredients in blender container.
• Cover container, start on "low", then remove cover and add melted butter in a SLOW drizzle.
• NOTE: 2 whole eggs may replace 3 egg yolks.

BLENDER HOLLANDAISE SAUCE

Steps:

• Place egg yolks, lemon juice and pepper in blender container and blend until lemon color.
• Turn blender to high and very slowly add butter, blend until thick, about 30 seconds.
• To serve, heat sauce slowly in top of double boiler over hot water.
• An excellent addition to cooked veggies, fish or poached eggs.
• To reheat in the microwave: Pour the sauce into a microwave safe glass measuring cup.
• Heat at 30% power until heated through, stirring after every 30 seconds.

BLENDER HOLLANDAISE SAUCE

Steps:

• In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
• Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

BLENDER HOLLANDAISE

Steps:

• Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
• 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.

EASY BLENDER HOLLANDAISE SAUCE

Steps:

• Melt the butter: Melt the butter slowly in a small pot. Try not to let it boil-you want the moisture in the butter to remain there and not steam away.
• Blend the egg yolks until lightened: Add the egg yolks, lemon juice, 1/4 teaspoon of the salt, and cayenne (if using) into your blender. Blend the egg yolk mixture for 30 seconds at a medium high speed, until it lightens in color. Use a timer or count out loud, blending for the full 30 seconds. This step gives the sauce more body. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.
• Slowly add the butter: Transfer the melted butter to a glass measuring cup with a spout so it's easy to pour in a thin stream. Remove the plug from the blender lid. Turn the blender speed to low (if you only have one speed on your blender, it will still work). With the blender running, slowly drizzle in the melted butter. Continue to blend for another couple seconds after the butter is all incorporated.
• Season to taste: Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little more lemon juice or the remaining salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time. Store until needed in a warm spot, e.g. next to the stove top. Use within 30 minutes or so.

BLENDER HOLLANDAISE

Steps:

• Place egg yolks, lemon juice, cayenne and salt in a blender; heat butter until bubbling but do not brown.
• Cover blender container and turn on motor to high; blend for 3 seconds; with motor running, remove lid, and add butter slowly, in a steady stream, taking 30 seconds to pour the butter in.
• Serve immediately or keep sauce warm by placing blender container in warm water.

EASY HOLLANDAISE SAUCE IN THE BLENDER

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.

QUICK AND EASY HOLLANDAISE SAUCE IN THE MICROWAVE

Steps:

• Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
• Heat in microwave for 15 to 20 seconds; whisk.

EASY BLENDER HOLLANDAISE SAUCE

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.