Hollandaise Sauce – Blender Method

Name: Hollandaise Sauce - Blender Method
Cook time: 5 min
Total time: 5 min
Ingredients: 3 Egg Yolks; 1 tbsp Lemon Juice; ½ tsp Kosher Salt (optional); ½ cup Butter (melted to 175˚F)

Hollandaise Sauce – Blender Method

Camfam Cookery

If you ask a purist about Hollandaise Sauce, the word "blender" never comes up. I have found this method to make the smoothest and most stable Hollandaise Sauce ever. If you make more than you need, you can store it in the refrigerator for up to 6 months.

The sauce is named after Holland, where it was introduced by the Huguenots, French Protestants who fled religious persecution in the 16th and 17th centuries.

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Cook Time 5

Total Time 5

Course Breakfast, Sauces, Side Dish

Cuisine French

Servings

Calories 248 kcal

Equipment

1 Blender

Ingredients

3 Egg Yolks
1 tbsp Lemon Juice
½ tsp Kosher Salt optional
½ cup Butter melted to 175˚F

Instructions

Add the 3 egg yolks to the blender and run on HIGH for 30 seconds.
Drizzle in the HOT butter on LOW. Remember that the butter should be at 175˚F wehn starting your drizzle.
Drizzle in Lemon Juice with the blender on LOW.
add Salt if wanted/needed.

Notes

Adding the salt may be needed of you used unsalted butter.

Nutrition

Serving: 1gCalories: 248kcalCarbohydrates: 1gProtein: 2gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 207mgSodium: 480mgPotassium: 25mgFiber: 0.01gSugar: 0.2gVitamin A: 904IUVitamin C: 1mgCalcium: 25mgIron: 0.4mg

Keyword Sauce

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