This recipe for blender Hollandaise will have your poached eggs or veggies sauced in minutes with minimum effort. It's silky, creamy, buttery and easy. Makes 3/4 cup.
Prep Time 5minutes
Cook Time 5minutes
Total Time 10minutes
4ouncessalted butteror 1/2 cup ghee (113 g)
1-3teaspoonsfresh lemon juiceor vinegar or dry white wine (10-15 g)
1/4teaspooncayenne or white pepper
Add the yolks to a blender. Put the top onto the blender but remove the middle piece.
Pre-heat a small frying pan over medium heat. Add the butter and let it melt. Continue heating until it bubbles and stops foaming.
Turn the blender on low and begin pouring the hot butter into the blender - very slowly at first, and then a little faster as the Hollandaise begins to emulsify
Add the lemon juice and pepper and turn the blender to a faster speed. Scrape down the sides and add the middle back to the top of the lid. Let the sauce sit in the blender until ready.
To Reheat refrigerated leftover Sauce: While reheating Hollandaise is never advisable, it can be done. Place the Hollandaise out on the counter to come to room temperature. Heat a pan of water almost to a simmer and turn off the heat. Put the container (heat proof) with the Hollandaise into the pan and let it sit in in the water until it warms. Stir. Place in the microwave for 5 seconds. Stir and check the sauce. Maybe heat for 5 seconds more, but don't push it. Serve.
Low Carb Creamy Blender Hollandaise Sauce
Amount Per Serving (6 g)
Calories 166Calories from Fat 162
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.