Easy Blender Hollandaise Sauce Recipes

Steps:

• In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
• 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.

Steps:

• Melt butter in a saucepan over low heat and let cool slightly.
• Add egg yolks to the jar of a blender. While the motor is running, slowly pour in the melted butter. When all of the butter has been added, season with lemon juice, salt, cayenne, and black pepper. Blend to combine. The sauce should be thick but still able to drizzle from a spoon (and it should form a pool, not a mound). If it is too thick, thin it with a little water.
• The sauce is best if used immediately but can sit for about 30 minutes over hot water in a bain-marie or in a Thermos.

Steps:

• Melt butter in a small saucepan.
• Combine egg yolks, lemon juice, salt, pepper, and cayenne in a blender; blend for 15 seconds. With blender running on low speed, slowly pour in hot butter and blend until sauce is thick, about 30 seconds. Mix in hot sauce.
• Serve immediately or keep in the blender at room temperature for up to 1 hour before serving.

Steps:

• Blend egg yolks in a blender on low speed. With blender running, pour in hot butter in a very thin stream and blend until sauce is thick and emulsified. Mix in lemon juice.

Steps:

• Melt butter in a small saucepan over medium heat until bubbly; do not let brown.
• Combine egg yolks, water, lemon juice, salt, and cayenne in a blender; blend until frothy. With blender running, pour in hot butter in a very thin stream and blend until sauce is thick and emulsified. Promptly pour sauce into a serving bowl.