Got two minutes? That's enough time to make this amazing Blender Hollandaise recipe. Use it for so much more than eggs Benedict... drizzle over steamed broccoli, brussels sprouts or some fresh asparagus. Hollandaise pairs with salmon, crab cakes, steak, chicken... and the list goes on! Let your imagination run wild, but give it a head start by making my blender hollandaise sauce today.
This recipe is: Low Carb, Keto, Gluten-Free, Vegetarian
Table of Contents
7 Reasons Make Blender Hollandaise:
- Ready in under 2 minutes... so easy and so delicious.
- It is an incredibly versatile sauce that elevates many dishes.
- Perfect for that special breakfast of eggs Benedict!
- This is a low carb and keto recipe that makes breakfast delicious again.
- A foolproof recipe that works every time... guaranteed!
- Restaurant quality food made at home.
- Easy to customize to your own taste preferences.
Is this Blender Hollandaise Sauce Low Carb?
Yes. Actually, all homemade hollandaise sauce should be low-carb and keto-friendly. My recipe has just over ZERO net carbs per serving, which is not enough to measure. Be careful; some store-bought hollandaise sauces have bulk thickeners and additives that could add to the overall carb count.
Blender Hollandaise Ingredient List
- 3 large egg yolks
- ½ cup unsalted butter, melted and hot (1 stick)
- 1 tablespoon lemon juice
- ¼ teaspoon Dijon mustard
- 1 dash hot sauce, optional
- 1 pinch kosher salt
Ingredient Substitutes
- Lemon juice: you can use red or white wine vinegar in the place of the lemon juice. Reduce the initial amount, then taste and adjust.
- Dijon mustard: swap out for brown mustard or whole grain mustard for a bit of texture.
Additional Ingredients
- Fresh herbs: adding in about 1 teaspoon of tarragon, chives, dill, parsley or cilantro gives this easy hollandaise sauce a vibrant twist.
- Garlic: I like to add 1-2 cloves of Roasted Garlic (my recipe is delicious!) for a nice, subtle flavor. I avoid raw garlic, as it overpowers this delicate sauce.
- Shallots: The last aromatic that I would suggest to add to this sauce. I would finely mince about a tablespoon and lightly saute them before adding them to the hollandaise.
- Truffles: If you have fresh truffles, they would love to be added to this sauce. If no fresh truffles are around, one or two drops can take this blender hollandaise from delicious to indulgent.
Cooking Tools
There are very few tools needed to make this Blender Hollandaise sauce recipe... here is what I use:
NOTE: the cooking tools listed above are either exactly what I use, what I have used in the past or similar to what I am using now!
How to make easy Blender Hollandaise Sauce: the Complete Cooking Guide
Follow along with these easy steps to make this thick, rich, and delicious sauce in minutes... right in your kitchen.
Cooking Methods:
- Blending
Cooking Instructions:
- Be sure the butter is melted and hot. It needs to be in a container that is easy to pour too.
- Add all the ingredients EXCEPT the butter to the carafe of a blender. Cover with the lid and blend for 15-20 seconds or until the ingredients have thickened.
- Remove the filler cap (the lid insert) from the lid of the blender.
- Turn the blender on low speed and start slowly pouring in the melted butter. As the sauce thickens, you can turn up the speed on the blender.
- Blend for 1 to 1.5 minutes until everything is thick, rich and delicious.
- Taste and adjust the seasoning. Remove from the blender carafe with a silicone spatula.
- Enjoy!
Step 1: Prepare your blender by ensuring it is clean and ready to use.
Step 2: Add the egg yolks, lemon juice, Dijon mustard, kosher salt, and hot sauce to the blender.
Step 3: With the blender running on low, slowly stream in the melted butter. This gradual addition allows the mixture to emulsify into a creamy hollandaise sauce.
Step 4: After blending, check the consistency and texture of the hollandaise sauce. It should be thick, smooth, and velvety.
Step 5: Carefully pour the prepared hollandaise sauce from the blender into a serving container, such as a small pitcher.
Step 6: Serve immediately for the best texture and flavor.
💡 My Pro Tip
Hollandaise sauce doesn't hold very long and starts to thicken as it cools. Here are some methods to keep your blender hollandaise sauce fresh:
- You can use a double boiler for about 20 minutes or so, but be careful. If it gets too hot, the eggs will start to cook and turn to scrambled eggs.
- Warm a metal thermos before you make the hollandaise sauce. Pour the hollandaise inside the warmed thermos, and it'll keep for about an hour or so!
NEVER place the hollandaise sauce directly on a stovetop as it will most likely break! Once a hollandaise is broken, whisk in a few drops of warm water or melted butter. It should start to come back together, but if it doesn't, toss it back in the blender.
⏲️ Time-Saving Tips
- Double the batch: this blender hollandaise sauce is so thick and rich that it might not go as far as you think. You can either thin it out a bit or double up the batch and go footloose and fancy-free.
- Make the sauce AFTER the cooking is done: any hollandaise sauce, whether made in a blender or whisked by hand, will be hard to hold without thickening, breaking, or reheating, which can be tricky. My best tip is to make this fast blender hollandaise sauce AFTER whatever it is you want to pour it on is cooked. This will save you a ton of time in the long run.
What to serve with Blender Hollandaise:
This delicious sauce is great for breakfast items but also for grilled veggies, meats, and even fish! Let's take a look at some recipes that pair well:
Storage and Reheating
Hollandaise sauce is difficult to store or reheat. The best way to use it is to make it and use it quickly. I'll give you some pro tips if you want to hold it.
Storing Hollandaise Sauce:
- Cool the hollandaise sauce quickly and place it in an airtight container. It will last in the fridge for 2-3 days.
Reheating Tips:
- The best way to reheat hollandaise sauce that has been refrigerated is to add it to a double boiler. Add the cold hollandaise sauce to a cold double boiler and bring up the heat gradually while stirring consistently. If the sauce looks like it might be breaking, add in a teaspoon of warm water and whisk vigorously.
- NEVER microwave hollandaise sauce as it overheats the sauce and turns it into scrambled eggs.
Recipe Conclusion
Other Keto Breakfast Recipes You Will Love
I get asked all the time for great keto breakfast ideas... so here are some recipes to try at home:
FAQs
Many people feel that eating undercooked eggs carries risk. To minimize the risk, use fresh pasteurized eggs and keep the hollandaise sauce hot by serving it directly after making. This will minimize any risks that might make people feel that blender hollandaise is unsafe.
Absolutely. If you have a food processor, you can use that to make hollandaise sauce. If you want to make it by hand, use a double boiler and first emulsify the eggs, acid and mustard. Once you have a good base, start to gently drizzle the melted butter into the double boiler as you are whisking. You will make a hollandaise by hand this way.
Typically, a blender hollandaise sauce would turn out thin if you are using the whole egg rather than just the egg yolks. The white part of the egg (the albumen) has too much moisture content for a thick hollandaise sauce. To thicken a thin blender hollandaise sauce, add in one egg yolk and run the blender again. This should thicken the sauce quickly.
Blender Hollandaise
Ingredients
- 3 large egg yolks
- ½ cup unsalted butter melted and hot (1 stick)
- 1 tablespoon lemon juice
- ¼ teaspoon dijon mustard
- 1 dash hot sauce optional
- 1 pinch kosher salt
Instructions
- Ensure the butter is fully melted and hot. Use a container with a spout for easier pouring.
- Place all the ingredients, except the butter, into the blender carafe. Secure the lid and blend on medium speed for about 15-20 seconds until the mixture begins to thicken.
- Carefully remove the filler cap from the blender lid.
- With the blender running on low, gradually drizzle in the hot melted butter. Once the sauce starts to emulsify and thicken, you can increase the speed slightly.
- Continue blending for 1 to 1.5 minutes, until the sauce is creamy, thick, and smooth.
- Taste and adjust the seasoning as needed. Use a silicone spatula to transfer the sauce from the blender to a serving dish.
- Serve immediately and enjoy!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
