CookBook Home Page Spreads List

Blender Hollandaise Sauce



  • 1 & 1/2 sticks of butter melted in microwave. Warm but not very hot or you will cook the egg.
  • 3 egg yolks. [Use separated egg whites to make meringue. See page 35].
  • 1 to 2 Tbs. lemon juice
  • Salt and a dash of cayenne.

    LARGER RECIPE: 4 egg yolks, 2 sticks of butter and 3 to 4 Tbs. of juice


Place eggs and lemon juice in blender and mix momentarily. Then add a thin stream of warm butter to the moving mix of eggs and lemon juice gradually increasing speed as the mixture thickens. The key to avoiding separation is to add the butter slowly. Should take up to a minute. Adjust taste with cayenne and salt. Keep in a hot water bath until needed.

* Can use oleo instead of butter if you are concerned with longevity.