Easy Blender Hollandaise Sauce

Ever since childhood, I’ve always love Hollandaise sauce. Not just on Eggs Benedict, either. Dad taught me to create a Poor Man’s Benedict by ladling it over poached eggs on toast. And to my mother’s delight, I’d even eat asparagus if it was doused in this silky-smooth concoction.

It wasn’t until many years later that I learned that the two main ingredients are egg yolks and butter. Well, no wonder I love it!! In the beginning, I prepared the sauce the old-fashioned way – in a double boiler. It took a while, and it wasn’t easy to make sure you didn’t overcook the eggs, but it was worth it. About a decade ago, however, I discovered the blender technique. This not only makes it easier to prepare, it makes it a LOT faster.

A few things to note before going on:

1. While the eggs do cook thanks to the hot butter, I feel I should protect myself from lawsuits by telling you that there is a small (very small, in fact) chance of contracting salmonella. I just mention it for legal reasons… but you might also be interested to know that I’ve been using this recipe, made in just this way, for more than a decade, and I have yet to get sick from it.

2. I’m posting this recipe because you’ll need Hollandaise to make my Out of the Doghouse Omelet. I didn’t want you to ruin your creation by using jarred Hollandaise, so I decided to post this recipe the same day as the omelet recipe.

Now… let’s go have some fun!

Ingredients:

1-1/2 sticks unsalted butter (3/4 cup)
3 large eggs
1-2 teaspoons lemon juice
1/4 to 1/2 teaspoon salt
pinch of ground black pepper
pinch of cayenne pepper
1/4 teaspoon Dijon mustard (optional)

Instructions:

Melt butter in a small sauce pan over medium heat. When it begins to foam on top, remove from heat and continue preparation.

Crack eggs and separate yolks.

Add yolks to blender, along with remaining ingredients.

Turn blender on high and let it run for a few seconds before adding butter.

Add butter in VERY thin stream to blender. Do NOT dump it in all at once, or you run the risk of cooking the eggs too fast, which will ruin your sauce. Pour in all butter until you get near the bottom of the pan, which is where all the solids will be. Do NOT add the solids to your mixture.

Once all butter has been added, continue to blend for a few seconds, then stop. Don’t overdo it.

Taste for seasonings and adjust if needed.

Serve immediately.

Notes:

Remember that you can’t take something out of a recipe once it’s in there. I strongly suggest you use only 1 teaspoon of lemon juice, and 1/4 teaspoon of salt to start. If you need more, add it in and give a quick pulse to incorporate. Then, make note of the total amount used so you’ll know next time you prepare this recipe.

As I mentioned earlier, this goes great with my Out of the Doghouse Omelet. But it’s also wonderful on poached eggs or Eggs Benedict. And don’t forget it’s great with asparagus, too!

By the way, if you ever are of a mind to serve potatoes with your egg dishes, substitute french fries for breakfast potatoes and make extra sauce for dipping. Truly out of this world!

Have fun with this, and don’t forget:

Play with your food!

Lane

Did you like this recipe? What recipes would you like to learn? Leave me a comment and tell me your thoughts! (And don’t forget to LIKE this post!) Share it using the tiles below.

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