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I love Eggs Benedict and have wanted to try making hollandaise sauce for years. I have been too afraid to try it, since it seems overly complicated. This blender trick worked like a charm. I used it over a smoked salmon eggs benedict and I can’t wait to make it again. Thank you, thank you, thank you!!!
I use an old magimix on pulse rather than on, this way I can gently mix as I drip in the warm not hot, butter. I put in a champane vinegar to give it an edge. It worked well.
Unfortunately it didn’t work for me
This is the best recipe ever. Made hollandaise for the first time this morning. Came out perfect. Thank you
I ended up with a frothy soup, no thickness. I am going back to whisking.
Hi Maria, sorry your sauce did not emulsify in the blender! Sometimes it’s the blender itself. Mine is like that–I need to make a double batch of hollandaise or mayo for the blades (which are tall) to catch the egg yolks.
I’ve made this many times, and it’s always turned out great, thus the 5 stars, until this morning. I realized I was out of fresh lemon and used the bottled concentrate. It didn’t thicken up, so I put it in a small saucepan on the stove under warm. Sauce broke. We ate it anyway, but I’ll never try this again without using fresh lemon. Just wanted to pass this along as that was the only thing I did differently.
How interesting Cyndy, thanks so much for sharing your experience with using the bottled lemon concentrate. I would have thought it wouldn’t make much of a difference, but perhaps it does!
I used to use the Knorr Hollandaise powder mix, but thanks to Elise, that is behind me now. Amazing, easy hollandaise sauce. using a blender! Any blender. I don’t have a Vitamix, but Oster did just fine. I probably over blended a bit which resulted in a thick sauce. No worries. Elise had that covered suggesting a little warm water along with a few seconds of additional blending. Worked like a charm. I wished I had added only a teaspoon of lemon at a time, because as it turned out my lemons were especially “bright,” and the lemon took over a bit. Nonetheless, we had terrific Eggs Benedict, and I will never need Knorr again. Thanks, Elise.
I haven’t even made it yet, but I’m giving 5 stars because for the very first time I really enjoyed reading a narrative that leads up to a recipe. Elise, you’ve got comedy in them that veins. Bravo! Now to dig out my blender…
Thanks Dina! I hope you like the Hollandaise!
It was good, first time ever making it. I made it in the blender on medium the whole time and actually did it backwards by speeding up the blender. To warm it up I put it in the microwave . Don’t do that it starts to cook the yolks. But it was still enough to use and was good. I will read the 8nstuctions in full
Just wondering if any leftovers of the sauce would keep for next day?
While it’s possible to hold the sauce warm for a while in a thermos, the leftovers don’t keep or reheat well, sadly.
why not give the butter in ounces grammes or some proper measure?
The 10 tablespoons of butter should be 142 grams, Jamie.
Yep! Did the trick after several previous recipe failures which broke me as an amateur chef! I’m a complete woman again. Thanks
I loved the end result. Very easy to make and the flavor was spot on.
Might try adding a pinch of white pepper and after the blender some fine chopped tarragon
Ooh la la! I made blender hollandaise years ago, but lately buy the little packet (which is terrible). Now that I’ve been reminded how simple it is to make, I’ve been making my own (quite often). It’s a smooth, lemony, buttery velvety sauce. When I don’t have Canadian bacon or ham,I just make a few poached eggs on toast and this sauce makes it DELCIOUS!
Fellow mom here! First of all, great recipe! Freddy loved it and he doesn’t usually like eggs (lol). By the way, if you wanna spice it up, I suggest you try just a dash (and a half) of cayenne pepper, corr lovely!
I’d be inclined to try this with a stick blender — easier to clean. Also, the rule I learned was 4T butter to each egg yolk. My recipe adds a tablespoon of cream (heavy cream is trad, but I’ve cheated, used ½&½ with good results). I usually do not melt the butter, but some recipes specify melted, clarified butter; I find no difference in the resulting sauce. I have found part of the solution to curdling in the traditional method is the use of a lot with a really thick heat-retaining bottom, then generally only putting it on the in stove for fractions of a minute as needed. I agree with the post recommending more lemon; I use so small an amount when making up a “half recipe” (1 yolk 1T cream 4T butter). Most important: Get Hollandaise right for pork filet medallions, then you’re ready for Bearnaise on your steaks with its taste of shallots and tarragon and a nice white wine vinegar.
I also always make mine with a stick blender, perfect every time.
I do,use a vinegar reduction as well as lemon juice and mix in chopped dill at the end ☺️
I think it needs more lemon, otherwise it’s a good basic hollandaise. I added maybe another tsp or 2.
This turned out perfect BUT I do think it would be fine with a cube of butter (8 Tbsp) per 3 yolks instead of 10; will try it that way next time. It solidified so beautifully. Make sure the butter is melted but not hot. I’m not a hot-n-spicy lover in genl, but do use the cayenne here as it is the perfect touch. I’ve already given this recipe to the cooks in my life.
So creamy and tasty. Did not disappoint and was quick to make.