Blender Hollandaise
- Total Time
- 10 minutes
- Prep Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3egg yolks at room temperature
- 2tablespoons lemon juice
- ⅓cup corn oil
- ⅓cup unsalted butter
- Salt (optional)
Nutritional analysis per serving (6 servings)
222 calories; 24 grams fat; 9 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 7 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 85 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Allow yolks to sit at room temperature for one hour, no more. Whirl yolks and lemon juice in blender for 2 seconds. Remove cover.
- Step 2
Heat oil to 250 degrees in small saucepan. Use thermometer to check temperature; do not let oil heat above 250 degrees or it will cook the eggs instead of emulsifying with them. Add butter; reduce heat and cook until butter is melted.
- Step 3
Immediately turn blender on highest speed and slowly pour oil-butter mixture into eggs; continue blending only until all the mixture has been added. Season with salt, if desired. Use immediately. Do not keep hot on top of stove, or reheat.
Private Notes
Comments
Many people think of Eggs Benedict for special occasions. I have one just about every morning. This recipe is too fussy, too large and do not reheat is silly; just throw away all of this good stuff. I make it with one egg which is enough for two or three days. Using a stick blender with a whisk attachment makes it easy. And it heats in a microwave, very low and slow (10 sec. low, whisk, repeat).
Avocado oil was perfect for this.
Have made it twice, easy! I have used both corn oil and California olive oil, great both ways.
Advertisement