Blender Hollandaise Sauce Recipe

A very good recipe and it will thicken nicely if the butter is "bubbling " hot when it is added to the running blender in a slow stream. I have been using this recipe for over 30 years!

I made this last night without the Dijon, which I don't like. I used 4 egg yolks and 2 tablespoons of fresh lemon juice, along with the Louisiana hot sauce. I did the 5 seconds in the blender, then slowly added the melted butter. It was perfect, and exactly the right amount of lemon! We used ours for dipping fresh artichokes and got rave reviews.

Quick and easy preparation. A nice subtle lemon flavor. I left out the tabasco. I was delicious over grilled steak topped with crab and roasted asparagus, also known as Steak Oscar in most restaurants. Thanks for sharing this simple method of preparation.

This was super easy, quick and a great consistency even though I used only three tablespoons of butter rather than the full amount. I'm giving it four stars because I thought it was bland so I added much more lemon juice and some dried dill which gave it a great flavour. With all of the above changes, it was fantastic.

Quick, delicious & easy! If you want to make only a 2 yolk Hollandaise, as I did, these are the measures: 2 yolks; 2 teasp. lemon juice; 2/3 dash Tabasco/hot sauce; between 1/8 & 1/4 teasp. of Dijon. After blending that for 5 seconds, slowly drizzle into blending ingreds. the (bubbling hot) 6 Tblsp. + 2 teasp. butter. Thick & lovely!

I made it and it tasted great but I saw no point in the blender, it was extra work and cleaning. Just make it right in the pan on the stove to start with. I'd give this 1-star for the blender part, I'd give it 5-stars for ease and taste. I've made this several times now without the blender. I make this for my family of four on weekend mornings. I use 4 egg yolks and just add a bit more of the other ingredients and we have just enough sauce for (4) english muffins, 2 half covered english muffins for Eggs Benedict for each of us. If you like more sauce and are making more than 4 muffins (8 halves) you may need to make a double batch. It is all a matter of taste, make it how you like it, tweak it until you own it. For us, the mustard and hot sauce make this sauce prefect. I use a large 4 cup Pyrex container right over a burner on the stove adding a little heat as needed. This saves me the extra mess with the blender. If timing is an issue just add a bit of water to reconstitute the sauce and mix and warm as you go. They are egg yolks after all, they will harden a bit if you let them sit after warming the sauce. a little water seems to have had no effect on the taste, I may try milk next time if needed....

This was good, and definitely easy, but a tad bit lemony for our taste. Next time I may try 2 tsp instead of one tablespoon of lemon juice. I had the yolks and other ingredients blended and ready, and melted the butter on the stove, as I try to avoid microwaving as much as possible. At the last minute, I cranked up the heat to get the butter bubbly, and was able to easily time this to be ready the moment the asparagus was. For those who had theirs end up runny, I imagine it had to do with the temperature of the butter. Ours was the perfect consistency and texture. Will definitely make again with a tad less lemon.

My go to recipe. After heating the butter, I whisk it really well. My hubby works the immersion blender while I pour the butter in a slow and thin stream, which allows the eggs and fat to emulsify and thicken perfectly.

I made this for some steamed asparagus because I have been craving a good hollandaise, but they are usually so cumbersome to make and I refuse to do the dry packets. This recipe made it super easy using my food processor and the consistency turned out marvelous - so creamy & no cooked egg pieces! I omitted the dijon mustard since I don't like it/carry it in my house and added an extra egg yolk and an extra Tbsp. of lemon juice per another reviewer's suggestion. The lemon juice was overpowering in my opinion, so I tamed it back with about a teaspoon of Splenda since I'm doing the low-carb thing. I will keep the extra yolk but not add the extra juice next time. This is definitely a keeper and the best/easiest way to make a deliciously decadent hollandaise!

When you hear I want Eggs Benedict it sends you into an anxiety attack, this recipe makes it so simple that anxiety goes out the window. I made the basic version, egg yolk lemon juice, Dijon and butter. It is very very important that you heat the butter to 200° and add very very slowly into the yolk/lemon juice while blender is running. I will try with hot sauce and maybe add a bit of garlic 😋 *To reheat the sauce, add it to a measuring cup and place it in the water after you poach the eggs (while toasting the muffin) stir frequently.

This is ridiculously simple and works surprisingly well. I use an immersion blender in a tall narrow container, and the only trick is to ensure that the butter is quite hot and you are blending the entire time you are slowly drizzling the butter in. If the butter isn't fairly hot, the egg will not thicken at all. Easy recipe to customize to your family's taste. Today I served it on homemade crab cakes.

Sorry! Mine was too thin and not tangy enough for my gang…..just tasted like melted butter. . I’ll stick to my old Joy of Cooking recipe on the stove….always perfect.

WHOA! Where has this been all my life? Perfect hollandaise sauce every time with minimal effort. I'm hooked for life. I use TWO tablespoons of lemon juice to make the sauce have the right "tangyness."

Very very good as is. Easy and quick.

Once I learned this recipe, i can make hollandaise in the time it takes to melt the butter. I control the thickness by the temperature of the butter. Just melted will result in a fairly thin sauce, which I'm sure has some use. But when I bring the butter to a boil before adding it in, the sauce is thick and pillowy and luxurious. It could be I use cheap butter with too much water in it. If it turns out too thin for my taste, I put it in the microwave for 10 seconds at a time and it thickens right up. Also, my immune system doesn't work, and using boiling butter makes me feel safer. If you ever want to be an annoying show-off (who, me?), you can make an entire eggs benedict for two in the time it takes to boil water and toast the muffins: Melt a stick of butter on the stove. Boiling butter makes a hot mess in the microwave due to the water content. Microwave 4 slices of canadian bacon to taste, about 1 minute. Start poaching or soft boil 4 eggs. Meanwhile, add all the other hollandaise ingredients to a wide mouth mason jar. Start toasting the muffins. Using a stick blender, start blending the yolks. While the blender is blending, pour the boiling butter in a thin steady stream into the jar. Assemble on plates and ta-da! (Almost) instant eggs benedict.

I've been making this for years. Always perfect every time. Never tried the mustard. One thing when i learned this recipe they said to do was. Heat the butter until it's bubbling but not brown. Then slowly pour it into the mix. It should take about 30 seconds. Then mix. Also I add a bit more lemon juice for more of a tang. Especially with fish. This is easier than powdered. And tastes 100% better.

I thought it turned out a little thin and there wasn’t enough lemon. I would probably add more yolks and more lemon juice.

This is so much easier than a double boiler. I use an immersion blender and soak the metal in hot water. If I use a regular blender, I put the glass blender container in hot water to warm up the glass. The first time I made it, I didn't heat up the tools and it didn't get thick. Now it always does. If yours doesn't thicken, you can always save it in the double boiler. It's delicious and now we make it all the time since its so easy.

Can’t wait to show this off next time I cook.

Just made it — WOW.