Hollandaise has a reputation for being fussy, but this blender version makes the whole process effortless. The result is the same silky, lemon-bright sauce you’d get from the classic stovetop method — perfect for spring asparagus, steamed artichokes, eggs benedict, or a simple poached salmon. With just a few ingredients and a minute in the blender, you’re ready to drizzle sunshine over… well, just about anything.
INGREDIENTS:
6 egg yolks
4 tablespoons fresh lemon juice
1/2 teaspoon salt
Pinch white pepper or cayenne
2 sticks unsalted butter (8 ounces), preferably Plugra or Kerrygold*
*Higher-fat European butters work best. If using a standard American butter, clarify it first to remove excess water and milk solids.
METHOD:
Add the egg yolks, lemon juice, salt, and pepper to a blender. Cover and blend on medium speed for 30 seconds to aerate and warm the yolks slightly.
Melt the butter in a small saucepan until it is fully melted and bubbling hot.
With the blender running, remove the center cap from the lid. Slowly drizzle the hot butter into the yolk mixture in a thin, steady stream. The sauce will thicken and emulsify as you pour. Taste and adjust seasoning if needed.
Serve immediately while warm and silky.
SERVING SUGGESTIONS:
- Drizzle over steamed asparagus, artichokes, or baby potatoes.
- Spoon onto classic or seafood eggs benedict (crab or shrimp versions are especially good).
- Pair with gently poached salmon or halibut.
- Serve as a dipping sauce for blanched green beans or roasted spring carrots.
- Stir in a tablespoon of blood orange juice to make Maltaise-style hollandaise.
