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Hollandaise Sauce in a blender

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You need to try this quick and easy Hollandaise Sauce in a blender

Hollandaise Sauce prepared on a soft egg, and toast


  • 3 egg yolks
  • 1/2 tablespoon lemon juice
  • dash of cayenne pepper
  • 10 tablespoons salted butter


  1. Melt the butter slowly in a pot, but do not boil – it needs to keep all the moisture in.
  2. Put the yolks, lemon juice, and pepper into the blender and blend for about 20-30 seconds.
  3. If possible, turn down the speed on the blender for the rest – mine couldn’t, and worked out just fine.
  4. Add the butter by slowly drizzling it in while still blending.
  5. I had to thin mine considerably with warm water (about 2 tablespoons) and it was still very thick.
  6. Mine also came out very yellow because I used free-range eggs with dark yolks.
  7. We used it within minutes, but they say it will hold for an hour.
  8. After I poached our eggs, I held the sauce over the steaming water and stirred it a while to cook, but the reasoning is that the heat of the blender also cooks it a bit.
  9. It was a super simple and very delicious way around such a technically challenging sauce.
  10. I’ll make it again, for sure.

Prepared, tried, and tested Corlea Smit

  • Make tomorrow more amazing than today!
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2 thoughts on “Hollandaise Sauce in a blender”

  1. I’ve always shied away from making Hollandaise sauce because of its complexity, but using a blender seems to simplify the process quite a bit. Thanks for sharing this recipe, Esme!

    • Morning Tina, So happy to read your comment and I hope that you will try to make the sauce and please come back and let all know how it turned out for you. I trust that you will enjoy it.


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