Hollandaise Sauce

I finally had time to try out a different way to make Hollandaise Sauce this morning.  Using a Blender!!


“A blender”, you say?

“Doesn’t  hollandaise require time-consuming stirring over a low heat on the stove so that the lemon doesn’t curdle the egg??



This handy little tip comes from Andy and Gina Atzenweiler!


  • 3 egg yolks
  • 1 tsp lemon juice
  • 1/2 cup butter

Melt butter separately in small sauce pan

Separate the egg yolks and put into blender. Add Lemon juice to egg yolks and slightly pulse the mixture.

Once butter is melted, turn blender on low and slowly add the butter to the blender.

Once blended serve immediately while hot, or put in the fridge for an hour and serve cool.

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