Wednesday, January 20, 2010

Quick and Easy Blender Hollandaise Sauce

I love eggs benedict when I am in the mood for an indulgent breakfast. Poached eggs, Canadian bacon, a lightly toasted English muffin, topped with buttery, lemony goodness - yum! I was intimidated by hollandaise sauce before I began making this perfect blender recipe from The only change that I make is to use a pinch of cayenne instead of hot pepper sauce. Be sure to get the butter nice and bubbling hot.

My favorite local breakfast restaurant (Mariner's Cove) makes Eggs Florentine Benny which substitutes sauteed spinach and a fresh hunk of feta for the Canadian bacon. I am going to make them at home one of these mornings!

3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (e.g. Tabasco™)
1/2 cup butter

1.In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
2.Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.


  1. I too use this blender method for Hollandaise...sinfully good, my fave brekkie in Eggs Ben.

  2. A blender for hollandaise! What a genius idea! And it looks so perfectly rich, too!

  3. Oh wow, this is absolute decadence and your photo has me craving some NOW!

  4. Eggs benedict is one of my favorite breakfast indulgences! This blender method sounds brilliant, I've got to try it!

  5. This looks delicious! Thanks for sharing :)

  6. Oh yum - looks like the perfect way to start a lazy morning!