Hollandaise sauce, made in a blender! This recipe is fool-proof, resulting in a thick, creamy, buttery Hollandaise sauce that everyone will enjoy. (This post was originally published on May 21st, 2012.)
The old fashioned, cooking-school-way to make Hollandaise Sauce is to first clarify butter. This is done by heating and separating the foamy milk curds from the clear butter. Next, cook the egg yolks slowly over a double boiler and slowly add clarified butter in a trickle while stirring constantly. This method, while not the traditional method, is perfect for a quick and easy dipping sauce for Artichokes, or as a silky sauce for asparagus, Eggs Benedict, Eggs Florentine or Eggs Royale. (This post contains affiliate links. If you make a purchase I make a small percentage. This helps me maintain my website. Thank you!)
Use a blender to make the Hollandaise sauce. It is way faster and fool proof!
To clarify butter, melt 1 stick of unsalted butter in a small sauce pan over a low heat. When butter has melted, scrape as much of the foamy milk solids as possible of the top and discard.
That’s it! You have clarified butter.
With a blender running, slowly add the hot butter to the egg yolks and lemon juice.
Some of the items used in this post are available at my Amazon link.
Easy, no-fail blender hollandaise sauce. Perfect for artichokes, eggs and steak. Classic Hollandaise uses clarified butter, which fits in perfectly with a Whole30 diet. If you're not concerned about the milk solids, you may use melted butter.
- 2 egg yolks
- 2 tablespoons of lemon juice
- 1 stick of unsalted butter melted (4 ounces), clarified butter or ghee.
- Kosher salt and a pinch of white pepper
With the blender running, add the yolks and lemon juice. Slowly add the heated butter in a steady stream.
Season to taste with salt and pepper or more lemon juice if you like it tangier.
If it's too thick a a tablespoon or two of hot water to the running blender.