Fool-Proof Blender Hollandaise Sauce
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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!
Clarifying butter
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 Blender Hollandaise
Ingredients
- 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
Instructions
- 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.
YUUMMM! Love Steamed Artichokes! Always eat ours with just clarified butter and lemon juice, I’ll have to try your Hollandaise Sauce. Thanks!
Super easy Sandy, no fail in the blender!
We are having artichokes tonight for dinner. Love love them. Always had them as a kid. Being that my mother was born in Italy I thought only Italian people ate them because she made them all the time. One good thing if you eat them plain no calories.
OMG Elaine! I just saw this comment, 2 years later. I never knew your mom was born in Italy! How awesome!
I worked in Whittier during the 70’s…at Whittier Piano and Organ…’78-’80. I don’t remember Ruben’s…but wonder if you remember our store?
We love artichokes too. I never had them growing up in Vermont. Love the heart!
Mimi, Rueben’s was right next to the Whitwood Mall…East Whittier.
OMG I have been trying to remember the name of Reuben’s forever! My best friend & I used to go for dinner & start with their sautéed artichoke hearts–to die for. She grew up in Whittier, I lived in La Habra. I’ve made a similar blender hollandaise recipe I got from the LA Times Food section–it included a couple tablespoons of hot water. Thanks for the memories!
Well that’s certainly easy! I’ve never thought of using my blender! Thanks!
so easy Mimi!
I’ve never made Hollandaise sauce, but this is so easy! I’ll have to try it!
and you’ve never had eggs benedict either!
What about using ghee?
Ghee would work since it’s clarified butter, but it might have a “nuttier” flavor than regular clarified butter.
I’m sorry it didn’t turn out for you! Let’s try to troubleshoot. Did you add the butter very slowly? Adding it too quickly will prevent it from emulsifying.