Blender Hollandaise Sauce

Blender Hollandaise Sauce

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When you say “with Hollandaise sauce” people always go “oooohhhh”.
It’s one of those SIMPLE things to make that people think is so complicated. Did you know that you can make it, in the blender, and it keeps almost 2 weeks in your fridge?

Blender Hollandaise Sauce


Just think of Eggs Benedict, Asparagus with sauce, Seafood Omelettes — all at your fingertips! One of the things that we sold in amazing numbers was our Eggs Benedict wehn I had a restaurant. The reason was simple, it was because we used this recipe instead of buying the standard “Sysco” mix that almost everyone else uses. It is beyond easy to spot that mix at a restaurant and it actually has a chicken broth base to it. Eww… I know. It isn’t seamless in it’s golden beauty when you look at your plate, it is grainy or has that same “beading” that you see on top of some soups.

You will never get that with my Blender Hollandaise Sauce – it is beyond easy and comes out perfect every time. The slight tang of the lemon means you have a delightful little burst of flavor added into that creamy deliciousness that perfectly blankets your meal.

Let’s get started:
Blender Hollandaise Sauce

You will need:

  • 2 Egg Yolks
  • 1 stick Butter
  • juice of 1 Lemon

In your blender combine the egg yolks and lemon juice. Melt the butter to the point it boils/bubbles. (usually 1-2 minutes in the microwave). Slowly pour the hot butter through the top of the blender…so it is blended with the lemon/egg. If you do it too fast, you cook the eggs too quickly!

If it’s too runny (should be thick and creamy) you can zap it 5-10 seconds and stir. Zap another 5 -10 seconds and stir again, until it is done.

Now, you can pop the sauce into a container and keep it in the fridge. Just zap 10-15 seconds on medium high in the microwave, then stir it, to use.

You are now ready to make your own eggs benedict, dress up that green side dish of broccoli or asparagus, and dare I say seafood omelettes? We used mock crab, provolone, sauteed onions and covered them with a tad of hollandaise sauce for a rich finish.

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