Cover the blender and blend the yolk mixture on high speed for several seconds. Martha Stewart's Cooking School, Episode 102. The sauce should be thick but still able to drizzle from a spoon (and it should form a pool, not a mound). Keep the sauce warm until serving by placing the blender container in a pan of hot tap water. If I could give more stars, I would! Your daily values may be higher or lower depending on your calorie needs. If it is too thick, thin it with a little water. Melt butter in a small pan over medium-high or microwave in a bowl. 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The sauce is best if used immediately but can sit for about 30 minutes over hot water in a bain-marie or in a Thermos. In the meantime, add egg yolks, lemon juice, salt, cayenne pepper, and mustard to a wide mouthed … This nearly foolproof technique lets the blender do the sauce-making for you, yielding a slightly thicker hollandaise that is still creamy, smooth and perfect for topping poached eggs or steamed asparagus. If you haven’t tried an immersion blender hollandaise sauce, you are in for a treat. If you haven’t tried an immersion blender hollandaise sauce, you are in for a treat. Update: Round 2 - Unsalted butter made a big difference, highly suggest it. For this method, in a food processor or blender add an egg yolk, the juice of 1 lemon, 3 splashes of hot sauce, 1/2 tsp salt, and 1 tsp dijon mustard. Instead of a blender, I used a Braun handheld mixer which would allow me to 1/2 the recipe for next time. This Blender Hollandaise Sauce recipe is so simple to make. When you need to save time, use the Blender Hollandaise Sauce recipe. A Hollandaise sauce is a French sauce that is an emulsion of egg yolks and butter and it is commonly seasoned with lemon juice, salt, and a touch of cayenne pepper. 163 calories; protein 1.5g; carbohydrates 0.6g; fat 17.5g; cholesterol 143.1mg; sodium 119.2mg. Heat butter in a saucepan over medium-high heat until melted butter reaches 185°F. Put egg yolks and 2 tablespoons lemon juice in blender; cover and blend to combine. Melt the butter in a microwave (make sure it's covered as it will splatter) for about 1 minute, until it's … Pour butter into a measuring cup, leaving white solids behind. Melt butter in a saucepan over low heat and let cool slightly. While the motor is running, slowly pour in the melted butter. Melt the butter in a sauce pan over medium-high heat until hot and foamy. From BBQ chicken to the perfect grilled steak, here you'll find grilling recipes that are guaranteed to be delicious all summer long. this website. Step 3. Although pretty simple, this method can often curdle or break – but not Blender Hollandaise Sauce! Select the lowest setting. Classic Hollandaise Sauce is an emulsified sauce made by whisking lemon juice and butter with egg yolks over a double boiler. I followed the recipe as-is for use over Eggs Benedict. 'Tis the season to enjoy (and gift!) Learn how to minimize the spread of germs with an extra few seconds of scrubbing. Directions Place yolks, lemon juice, salt, and hot sauce (plus any optional add-in ingredient you want) into the Vitamix container in the order listed and secure the lid. I have been using this recipe for over 30 years! Turn on the immersion blender and begin pouring the melted butter into the cup while the immersion blender is still on. In a stainless bowl over simmering water or in top of a double boiler, vigorously and continuously … It was amazing Martha and simple. Place eggs yolks, salt, pepper, and 1 tbsp lemon juice in the blender jar. Just separate the yolks from the whites and put the yolks into the blender, and melt the butter in a saucepan. Also, was able to 1/2 the recipe using a Braun hand blender - 1/2 of all ingredients listed (used 2 egg yolks). Heat butter in the microwave for about 1 minute, or until completely melted and hot. We used ours for dipping fresh artichokes and got rave reviews. Melt butter in a small pan over medium-high or microwave in a bowl. Melt the butter in a small saucepan over low heat. Add egg yolks to the jar of a blender. Melt the butter in a microwave (make sure it's covered as it will splatter) for about 1 minute, until it's … This recipe is incredibly easy to prepare with a blender style but it can also be made on the stovetop too! The easiest way to make Hollandaise sauce is with a blender, although you can absolutely follow the recipe if you don’t have a blender. This quick recipe makes the classic sauce … The recipe makes enough for 8 to 10 servings (at two eggs per plate and a reasonable amount of sauce). Percent Daily Values are based on a 2,000 calorie diet. Allrecipes is part of the Meredith Food Group. … If I were stranded on a desert island with one form of substanance it would be this sauce without a question in my mind. + 2 teasp. With this Blender Hollandaise Sauce you never have to be afraid or intimidated by Hollandaise Sauce again! I was delicious over grilled steak topped with crab and roasted asparagus, also known as Steak Oscar in most restaurants. Quick, delicious & easy! Ingredients you will need: egg yolks; Dijon mustard; fresh lemon juice; hot sauce; butter; Place the egg yolks, mustard, lemon juice and hot pepper sauce in a blender … Cover, and blend for about 5 seconds. How to make hollandaise sauce in a blender. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Just combine the yolks and lemon juice in a blender, stream in the melted butter, and a few minutes later, your hollandaise sauce is ready for draping over your item of choice. Pulse blender for 5 seconds to combine all ingredients. Add comma separated list of ingredients to exclude from recipe. Sharp mustard brings this classic, delicate sauce down several notches into so-so territory. https://www.chowhound.com/recipes/easy-blender-hollandaise-sauce-30699 Here’s my fool-proof way of making Hollandaise sauce with a blender: Ingredients: 1/2 cup of butter (one stick) 3 egg yolks; 1 tablespoon lemon juice; cayenne pepper or Tabasco/hot pepper sauce; Actually it’s super easy. Step 1 Place egg yolks, lemon juice, and salt in a blender; blend until combined. It's WAY better without the Dijon or Tobasco! If you have a thing about raw eggs make sure to use pasteurized … Allow the butter to begin to bubble, but … © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Butter with egg yolks, lemon juice and pepper in a thin.. Very thick, blend until thick, thin it with a blender, you are in for treat. In 1 stick of melted butter, buttery Hollandaise sauce … the easiest way get. Part about the recipe as-is for use over eggs Benedict from fish and meat to pizza and oysters from! 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