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Easy Blender Hollandaise Sauce

Easy Blender Hollandaise Sauce

When we go out for brunch, it is very likely that we will order eggs benedict. The combination of a soft poached egg topped with a bright, creamy Hollandaise is the  quintessential “brunch” dish. Have you ever thought “why don’t I make this at home”? We think you should, especially because it’s probably easier than you think. This recipe for Easy Blender Hollandaise Sauce is simple – the blender does the magic! The sauce can also be served over roasted vegetables, like asparagus, or poached fish, like salmon.

Easy Blender Hollandaise Sauce Recipe

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Ingredients

3 egg yolks

1 tablespoon lemon juice

1/2 teaspoon salt

1/8 teaspoon cayenne

10 tablespoons unsalted butter (if using salted butter, skip the added salt)

  1. Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away.
  2. Add the egg yolks, lemon juice, salt and cayenne into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.
  3. Once the yolks have lightened in color, turn the blender down to its lowest setting, and drizzle in the hot melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated.
  4. Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
  5. Store until needed in a warm spot, like on or next to the stovetop. Serve within an hour or so.
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Aioli Deviled Eggs

Aioli Deviled Eggs

 

6 eggs, room temperature

1/4 cup Stonewall Kitchen Aioli

Salt and pepper

Crumbled bacon, cilantro leaf, parsley leaf, paprika, or dill sprig for garnish

Mayonnaise (if needed)

 

Place eggs in a pot large enough for the eggs to be in a single layer. Cover eggs with cold water, enough to cover eggs by 1-inch. Bring water to a boil. Reduce heat to a simmer and cook eggs. 14 minutes for large eggs, 12 minutes for small and medium eggs, and 15 minutes for extra-large and jumbo eggs. Add 1-2 minutes more if eggs are cold directly from refrigerator and not room temperature. Plunge eggs into cold water to prevent further cooking.

Once eggs are cooled peel off shells. Cut eggs in half lengthwise. Remove egg yolks to a small bowl. Add Aioli, salt and pepper. Mix until smooth and uniform. If dry add more aioli or mayonnaise. Spoon or pipe egg yolk filling into each white. Garnish and serve.

Tip:  Older eggs are best to use when making hard boiled eggs, they will peel easier. 

Roasted Garlic Aioli
Roasted Garlic Aioli