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    You are in: Home / Recipes / Blender Hollandaise Recipe
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    Blender Hollandaise

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    P4's Note:

    From Marion Cunningham (Fannie Farmer). This hollandaise method is for people who believe they can't make hollandaise. It's absolutely fool-proof and I guarantee it. I love hollandaise for eggs benedict, broccoli and asparagus.

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    Units: US | Metric


    1. 1
      Put the yolks in a blender or food processor.
    2. 2
      Blend on low speed for a couple of seconds, just to whisk the eggs.
    3. 3
      With the machine running, slowly pour in the boiling water, then, (with the machine still running) very, very, VERY slowly pour in the hot melted butter.
    4. 4
      Be patient- you must pour the butter in in the thinnest of streams, like fast drops, or the sauce will break.
    5. 5
      Add the lemon juice, salt to taste and the cayenne.
    6. 6
      If the sauce is too thick, add a bit more boiling water.
    7. 7
      Will hold, sitting in a bowl of warm water, for hours.

    Ratings & Reviews:

    • on February 25, 2004


      Great texture and the flavor was yummy, but very very mild. Licked from the spoon I enjoyed how rich it tasted, but over a crab salad it was kind of lost. I would make this again, but I think add more pepper and salt.

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    • on April 27, 2010


      Very easy to make, lovely texture but a bit bland. It needed a bit more lemon. Salt and cayenne pepper (to taste) was perfect seasoning. We had it over broccoli and it just disappeared!

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    • on April 04, 2010


      My first crack at a from-scratch Hollandaise. Fanny Farmer was my mom's cooking bible, so I was glad to see that as the credited source for this. I had a big crowd, so mine was 6 egg yolks, 8 T lemon juice, 1/4 t cayenne, 1 1/3 cup butter and salt. An immersion blender was just the ticket--it worked wonders, though prior to heating it was pretty runny. Gently heating it in the double boiler tightened it right up. I kept it warm for almost an hour and occasionally it would break--but with a whisk it came right back together again. Straight, it did taste a tad 'too lemony' for me, but I just let it go and found that it was the perfect sauce with the eggs benedict. Who eats hollandaise sauce straight, after all? I mean I get the temptation to, just me and your arteries recommend against it! ;-)

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    Read All Reviews (5)


    Nutritional Facts for Blender Hollandaise

    Serving Size: 1 (321 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1163.1
    Calories from Fat 1158
    Total Fat 128.7 g
    Saturated Fat 79.9 g
    Cholesterol 605.0 mg
    Sodium 28.1 mg
    Total Carbohydrate 2.6 g
    Dietary Fiber 0.0 g
    Sugars 0.7 g
    Protein 4.9 g

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