the joys of “blender” hollandaise

blender hollandaise

Well, spring is here and nothing says spring like fresh asparagus.  And what do we like our asparagus smothered in?  You guessed it.  But, alas, for those who have not been turned on to blender hollandaise the prospect of making this sauce at home might be a bit daunting.  Fear not!

I’m late to the party ~ I only learned of this little miracle last year; meanwhile Julia’d been whizzing it up ages ago.  Nonetheless, it is so simple and so mind-bendingly delicious I cannot find any reason why we don’t all eat this every day.  Better yet, why aren’t we just drinking it straight?

I put blender in quotes because I prefer to make it in a food processor.  Here are the easy steps which, if followed precisely, should render the perfect batch of silky, divine, lick-your-plate-squeaky-clean goodness.


  • 4 egg yolks, room temperature
  • 1 stick butter, melted and kept very warm on the stove
  • juice of 1/2 lemon {approx. 1 tablespoon}
  • pinch each s&p


  • place yolks in food processor {or blender}
  • add lemon juice and s&p
  • blend {on medium if using a blender} for about 4 minutes
  • in thin stream, gradually add warm butter through the small opening of lid
  • blend until just creamy ~ do not overblend or sauce will “break”
  • if sauce breaks, try adding a few drops white vinegar or champagne vinegar

blender hollandaise


It’s best when used immediately but can be refrigerated for several days, although that’s not likely with me around.  What the heck, ya know?  I can always make more tomorrow.


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