Eggs Benedict (poached egg and prosciutto on an English muffin).Since the blender method takes less than 5 minutes, I would suggest making Hollandaise right before serving. As it cools, the butter will set and the sauce will thicken. I like using salted butter but if you are using unsalted, season with salt before serving.Īs this is a butter-based sauce, I wouldn’t recommend making it more than an hour in advance. Taste and adjust seasoning if necessary.If the sauce is very thick, stream in a little warm water, a few drops at a time, until the sauce has reached the consistency of your choice. With the blender running, slowly stream in melted butter and allow the sauce to emulsify.Combine the egg yolks, mustard (if using), lemon juice and pepper in a blender and blend until combined.Follow the below directions for blender Hollandaise. Simply whisk the egg yolks, mustard, lemon juice and seasoning together and then slowly stream in the butter whilst whisking continuously. The easiest way to make Hollandaise sauce is with a blender, although you can absolutely follow the recipe if you don’t have a blender. I did use only 2 sticks of butter and it was a beautiful consistency! Keeping this one.Easy blender Hollandaise sauce is a delicious, buttery sauce perfect served for breakfast with poached eggs.įull recipe + ingredients can be found in the recipe card below.
Quick, easy and turned out great the first time. I used my food processor with the lide on the opening and did not get splattered.Įxcellent - quick and easy - tasted great! No one could tell the difference versus the cooked version I usually make. The difference is the addition of a tablespoon of cream, one T of lemon and 3 yolks. So I went back to the listed recipes and tried the blender hollandaise from 1962 (good year). Maybe it was a matter of operator error, but this sauce never thickened for me. The sabayon method turned out awful each time (probably our fault). This was very tasty and not too buttery it was great, i cut the recipe in half because i didn't want to make a huge batch but it was very good with my poached egg, canadian bacon, and english muffin :)įor fun, we tried several different traditional methods before trying this one. Used this for my first try at hollandaise because this process didn't seem as daunting as others. Definitely my go to recipe for hollandaise sauce now! My German husband proclaimed it a taste of spring from his homeland. I was making this for just two of us, so I cut the butter to one stick - it still came out great and was delicious over white asparagus. Wow! It came out great and is so easy.Ī great and quick hollandaise. When I saw Eric Ripert's name I knew it had to be good. How could I resist a request like that! I was going to teach him the double boiler method when I came upon this version.
#MARTHA STUART BLENDER HOLLANDAISE HOW TO#
My son asked me to teach him how to make Hollandaise so that he could make eggs benedict for himself and his girlfriend. An added bonus: if I want to keep it warm, I add a smidgen of xanthan gum. Sometimes I'll add a dash of Worcrestershire and Tabasco as well. I love blender hollandaise, though I've never used this particular recipe. I never heard of black pepper in Hollandaise. I could only salvage by whipping two more yolks in mixing bowl and mixing in mess from blender gradually. This may not call for enough egg yolks, or I’m not sure why it wouldn’t work. I followed recipe, tried twice, each time not only seperated but curdled.
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