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Blender Hollandaise Sauce

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Preparation time: 10 min
Difficulty: Easy
Serves 4 people
5 Average Rating

Skip the double boiler and the stress. This easy homemade hollandaise whips boiled egg yolks, lemon, Dijon and melted butter into a silky, golden sauce using just a stick blender. Spoon it over Eggs Benedict, brunch plates or steamed veggies for a café-style finish at home.

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Ingredients

Number of servings

The original recipe is for 4 servings.

Adjusting the number of serves may require changes to cooking times and ingredient proportions.

Method

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  1. Place yolks, hot water, juice, cayenne and Dijon in a tall jug. Using a hand-held stick blender. Blend until smooth.  
  2. Add butter in a thin, steady stream whilst continuing to blend until all of the butter is incorporated and the sauce is smooth.  
  3. Serve hollandaise sauce with Eggs Benedict. Garnish with chopped chives. Season with cracked pepper. 

Video

Notes

  • Store leftover hollandaise in a container in the fridge for up to 3 days, or freeze for 1 month. Warm hollandaise in the microwave for 10-20 seconds until soft, being careful not to overheat in the microwave, or it will separate. Whisk with a fork until smooth.  
  • To make clarified butter, melt 175g butter, skim off foam on top and pour off the golden liquid, leaving the white milk solids behind.  
  • Use leftover egg whites chopped in sandwich fillings or sprinkled over salads. 

Nutrition Per Serve

  • 90ml Serving size
  • 1665kJ 398kcal Energy
  • 4g Protein
  • 43g Total fat
  • 26g Saturated fat
  • 0.3g Carbs (total)
  • 0.2g Carbs (sugar)
  • 380mg Sodium
  • 0.2g Fibre
  • 3.4µg Vitamin D

Reviews

Overall Rating

Average Rating: 5

1 review

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