Hollandaise is bright and creamy — it’s a lovely accompaniment to asparagus eggs Benedict with ham or scallops — but it has a reputation for being difficult. One of the biggest problems with hollandaise is that its ingredients don’t like to be nice: Lemon juice and melted butter are essentially water and oil. And the egg yolk the ingredient that’s supposed to tie everything together has to be treated just right. If it’s not it’ll break your hollandaise (and your heart). And don’t get us started on the whisking. So much whisking.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 The Sauce and Gravy Channel | 2022-01-06 15:00:09 |  50,563 Views |
5-Minute Hollandaise Sauce | Hollandaise Sauce Made in a Blender | Easy Hollandaise Sauce | Eggs Benedict
What if we told you we had a solution that would always work and didn’t require whisking? No bain maries? No crying over broken hollandaise sauce? Say hello to the blender.
A blender makes a hollandaise sauce that never fails because it mechanically creates a bombproof emulsion. It does what your whisk can only dream of: it vigorously disperses the microscopic fat droplets of the butter into the liquid elements of the sauce ingredients (it can also quickly whip cream). The blades whip the lecithin from the egg yolk into shape demanding that it hold the fat and water molecules together.
Cream the egg yolks water salt and lemon juice in a blender until pale and fluffy. Then slowly and steadily add the hot melted butter. Beat until thick and creamy. Voila: You have a batch of hollandaise sauce that was created without any sweat or tears.
