Skip to main content
Epicurious

Hollandaise Sauce in Blender—A Shortcut to Making Hollandaise.

Cooks' Note

If you have time, the longer version is somewhat more pleasing to the palate.

Recipe information

  • Yield

    makes about 1 cup

Ingredients

1 stick butter
4 egg yolks
2 tablespoons fresh lemon juice
1/2 teaspoon salt
Pinch of cayenne pepper

Preparation

  1. Heat the butter just until bubbly in a small pan over medium-low heat. Meanwhile, combine the egg yolks, lemon juice, salt, and cayenne pepper in a blender. Turn the machine on and add the butter in a slow, steady stream until incorporated and thickened.

Sugar Busters! Quick & Easy Cookbook
TagsSauceFrenchEuropeanLemonCitrusFruitGluten FreeNut FreeVegetarianQuickEasySimmerBlenderCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Peach-Blueberry Crumb Pie
The best fruit pie, complete with a brown sugar streusel topping.
Chicken and Cabbage Stir-Fry
Juicy ground chicken and charred cabbage are the stars of this family-friendly meal.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Juicy Bison Burger With Cucumber–Red Onion Slaw
Upgrade any cookout—or keep the cooking on the stovetop—with these smashed cast-iron bison burgers, then stack with lemon mayo and a crisp cucumber-onion slaw.