Hollandaise (Blender Version)

Posted on July 17, 2007
Filed Under Food & Beverage, Sauces | Leave a Comment


  • ¼ lb. butter
  • 3 egg yolks
  • ½ tspn dry mustard
  • 2 or 3 tblspns lemon juice
  • 1/8 tspn salt
  • Several dashes of Tobasco sauce

Place all ingredients except the butter into the blender. Blend at medium speed for a few seconds.

Melt the butter in a saucepan or microwave until hot and bubbling but not browning.

Let cool for a few seconds to avoid cooking the egg yolks when blending.

Start the blender and gradually add the melted butter in a thin stream and blend until sauce turns a light yellow and is as thick as you like it. I like it thick enough that a spoon would stand up in it.

Ta da! Toute fini!

(I mainly put this on Eggs Benjamin which is just Eggs Benedict with smoked salmon instead of ham. DAC)


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