Super Simple Blender Hollandaise Recipe 455 Recipes

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.

SUPER SIMPLE BLENDER HOLLANDAISE RECIPE - (4.5/5)

Steps:

• Note: Hollandaise sauce doesn't reheat very well. I recommend that you measure and prepare all of the ingredients and make this right before you want to serve it. If necessary, you can place the blender of hollandaise sauce into a bowl of very warm water to keep warm. Place the egg yolks, lemon juice, salt and cayenne into the blender. Melt the butter into a saucepan (I prefer to use my microwave) and heat until just foaming. Blend the egg yolk mixture, in the blender, for a few seconds. Slowly, and carefully, begin pouring the melted butter. The sauce will begin to thicken. Turn the blender on high for about 30 seconds, until the sauce is thick and creamy. Note: I used my Vitamix blender, so I turn mine on turbo-high, which also helps to heat it up more. Serve immediately. Serving suggestions: serve over asparagus. To make Eggs Benedicts, place 1 to 2 slices of Canadian Bacon over 1 English Muffins, split open. Poach two eggs and lay on top. Spoon hollandaise sauce on top, garnish with a pinch of paprika-- enjoy!

BLENDER HOLLANDAISE

Steps:

• Fill a blender with hot water; set aside. Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well. Put egg yolks and 2 tablespoons lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice. Serve immediately.