Hollandaise Sauce Blender Method Recipes

HOLLANDAISE SAUCE

Steps:

• Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.
• Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.

HOLLANDAISE SAUCE (EASY & NO-FAIL)

Steps:

• Melt the butter in a microwave (make sure it's covered as it will splatter) for about 1 minute, until it's hot. Alternatively, you could heat it on the stove.
• Add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
• With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified.
• Pour the hollandaise sauce into a small bowl and serve while warm.

HOLLANDAISE SAUCE, BLENDER METHOD

Steps:

• Place egg yolks, lemon juice, and salt in a blender; blend until combined. Melt butter in a saucepan or in microwave. With blender running, slowly pour butter through opening in lid in a thin stream until sauce is thick, about 1 minute.
• Serve immediately or transfer to a bowl and cover with foil to keep warm; serve within thirty minutes. If sauce is too thick, thin to desired consistency by whisking in hot water one tablespoon at a time.

BLENDER HOLLANDAISE

Steps:

• Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
• Put the butter in a small microwave-safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.

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.

HOLLANDAISE SAUCE

Steps:

• How to keep hollandaise warm before serving and how to store: You may hold the sauce for up to 30 minutes on the stovetop with the burner on its lowest setting. You may need to slide the pan on and off the burner in order for the hollandaise to not overheat and break. Refrigerate leftover hollandaise within 2 hours of making it and use the leftovers to spread on toast within 3 days. It does not reheat well, but if you decide to try to reheat it do so in a double boiler whisking continuously.