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Hollandaise sauce in bowl

Easy Blender Hollandaise Sauce

An easy & quick lemony sauce that's the perfect topping for eggs benedict, asparagus or salmon.
www.comfortandpeasant.com
5 from 5 votes
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Prep Time 0 minutes
Cook Time 5 minutes
Blending Time 5 minutes
Total Time 10 minutes
Course Sauce, Side Dish
Cuisine French
Servings 4

Equipment

  • 1 Blender or Immersion Blender

Ingredients
  

  • 2 large egg yolks
  • 10ml (2 tsp) lemon juice
  • 79ml (1/3 cup) butter (melted to bubbling)
  • 7ml (1 1/2 tsp) hot water (optional)

Instructions
 

  • Add egg yolks and lemon juice to blender and process at medium speed until well combined.
    Blended egg yolks in jar
  • With the motor running slowly add hot butter in a thin, steady stream. Continue blending until the mixture has thickened and becomes pale yellow.
    Hollandaise sauce in blender
  • If the sauce is too thick you can add up to 1 1/2 tsp of hot water if you wish. With the motor running slowly add water to thin until you have the desired consistency. The sauce should coat the back of a spoon.

Notes

See the "How To Make This" & "Tips For Success" sections above the recipe for more detailed information on the process. 
Keyword blender, butter, Easy, egg yolks, lemon juice, quick