Foolproof Blender Hollandaise Recipes

FOOLPROOF BLENDER HOLLANDAISE

Foolproof Blender Hollandaise image

I know there are lots of Blender Hollandaise recipes out here on Zaar, but this one is bit different, in that it uses some mustard. Got this recipe out of an old Sunset Magazine cookbook calledSunset Hors d'oeuvres. It's easy, tasty and no would would ever guess that it came from a blender.

Provided by Simply Chris

Categories Sauces

Time 5m

Yield 2 cups

Number Of Ingredients 7

Ingredients

3 egg yolks, at room temp
1 1/2 tablespoons lemon juice
3/4 cup butter or 3/4 cup margarine
1 tablespoon hot water
1/2 teaspoon salt
1 dash cayenne
1 teaspoon dry mustard

Steps:

Put egg yolks and lemon juice in a blender.
Melt butter or margarine and heat until it bubbles, but don't let it brown.
Add hot water to egg yolks and lemon juice.
Blend on high and immediately pour in hot butter in a steady stream.
Add salt, cayenne and mustard.
Blend about 30 seconds.

Nutrition Facts : Calories 692, Fat 75.5, SaturatedFat 46, Cholesterol 432, Sodium 1200.7, Carbohydrate 2, Fiber 0.2, Sugar 0.5, Protein 4.7

BLENDER HOLLANDAISE

Blender Hollandaise image

Provided by Food Network Kitchen

Categories condiment

Time 8m

Yield 4 servings (1/3 cup)

Number Of Ingredients 5

Ingredients

1 large egg yolk
1 1/2 teaspoons freshly squeezed lemon juice
Pinch cayenne pepper
4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon kosher salt

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

Blender Hollandaise image

Provided by Eric Ripert

Categories Sauce Blender Egg Brunch Christmas Vegetarian Quick & Easy Mother's Day Butter Lemon Juice Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 12 servings

Number Of Ingredients 4

Ingredients

1 1/4 cups (2 1/2 sticks) unsalted butter, cubed
2 large egg yolks
2 tablespoons fresh lemon juice, plus more
Kosher salt and freshly ground black pepper

Steps:

Fill a blender with hot water; set aside. Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well. Put egg yolks and 2 tablespoons lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice. Serve immediately.

BLENDER HOLLANDAISE SAUCE

Blender Hollandaise Sauce image

This nearly foolproof technique lets the blender do the sauce-making for you, yielding a slightly thicker hollandaise that is still creamy, smooth and perfect for topping poached eggs or steamed asparagus.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 6

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter
3 large egg yolks
1 teaspoon fresh lemon juice
1/2 teaspoon salt
Pinch of cayenne pepper
Pinch of freshly ground black pepper

Steps:

Melt butter in a saucepan over low heat and let cool slightly.
Add egg yolks to the jar of a blender. While the motor is running, slowly pour in the melted butter. When all of the butter has been added, season with lemon juice, salt, cayenne, and black pepper. Blend to combine. The sauce should be thick but still able to drizzle from a spoon (and it should form a pool, not a mound). If it is too thick, thin it with a little water.
The sauce is best if used immediately but can sit for about 30 minutes over hot water in a bain-marie or in a Thermos.

EASY BLENDER HOLLANDAISE SAUCE

Easy Blender Hollandaise Sauce image

The secret to this easy blender hollandaise sauce is using boiling water and very hot melted butter.

Provided by Kevin

Time 5m

Yield 8

Number Of Ingredients 4

Ingredients

2 large egg yolks
2 tablespoons boiling water
1 cup hot melted butter
1 tablespoon lemon juice, or to taste

Steps:

Blend egg yolks in a blender on low speed. With blender running, pour in hot butter in a very thin stream and blend until sauce is thick and emulsified. Mix in lemon juice.

Nutrition Facts : Calories 217.1 calories, Carbohydrate 0.3 g, Cholesterol 112.2 mg, Fat 24.1 g, Protein 0.9 g, SaturatedFat 15 g, Sodium 165.6 mg, Sugar 0.1 g

BLENDER HOLLANDAISE SAUCE

Blender Hollandaise Sauce image

This is a quick, easy and virtually foolproof hollandaise sauce. The recipe can be doubled and if there happens to be left overs you can reheat in the microwave.

Provided by PaulaG

Categories Sauces

Time 10m

Yield 3/4 cup

Number Of Ingredients 4

Ingredients

2 egg yolks
1 -2 tablespoon lemon juice
1 dash cayenne pepper
1/2 cup butter, melted

Steps:

Place egg yolks, lemon juice and pepper in blender container and blend until lemon color.
Turn blender to high and very slowly add butter, blend until thick, about 30 seconds.
To serve, heat sauce slowly in top of double boiler over hot water.
An excellent addition to cooked veggies, fish or poached eggs.
To reheat in the microwave: Pour the sauce into a microwave safe glass measuring cup.
Heat at 30% power until heated through, stirring after every 30 seconds.

BLENDER HOLLANDAISE

Blender Hollandaise image

Provided by Barbara Poses Kafka

Categories Sauce Blender Dairy Egg Quick & Easy House & Garden

Number Of Ingredients 6

Ingredients

3 egg yolks
1/2 teaspoon salt
Dash of cayenne pepper
1 tablespoon cream
1 cup (1/2 pound) melted sweet butter, heated until bubbling but not brown
1 tablespoon lemon juice or white wine vinegar

Steps:

Place egg yolks, salt, pepper and cream in blender, blend for a few seconds at high speed until you have a smooth frothy mixture. Still at high speed, start adding hot butter in a thin, steady stream, not too slowly. As you add butter, the sauce should thicken. When half the butter has been added, add lemon juice or vinegar. Continue blending until all butter is used.

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In a microwave-safe 2-cup glass measure in a microwave oven at full power (100%), or in a 1- to 2-quart pan over medium-high heat, melt butter until bubbling.
Meanwhile, in the bottom of a double boiler or in a 2- to 3-quart pan, bring 1 inch water to a simmer over high heat; adjust heat to maintain simmer.
Put yolks, lemon juice, and mustard in the top of the double boiler or in a round-bottomed bowl (about 2 qt.). Nest the container over simmering water and whisk to blend.
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