Classic hollandaise sauce made in a blender

Who knew homemade hollandaise sauce could be so easy?

Hollandaise is a French sauce made of egg yolks, melted butter, and lemon juice. If you’ve had eggs Benedict or eggs Florentine in a café before, you’ve probably encountered this rich, buttery sauce. The traditional method can be a bit nerve wracking to make, however, with this technique the Vibe Blender System does the sauce-making for you. The method has all the same ingredients as the classic but comes together in a minute without the worry. It really is the easiest way to get the perfect Hollandaise.

Like our homemade mayonnaise, and aioli, Hollandaise is an emulsion. In this case the process is done by high agitation and the slow addition of melted butter rather than oil. The key to getting the consistency right comes down to the quantity of yolks and hot butter. Make sure your butter is hot enough and don’t be tempted to reduce the quantities. For this method to work your ingredients need to clear the blender blades.

Once you make this easy hollandaise, you’ll want to drizzle it on everything, not just eggs! Try it on fish, broccoli or asparagus.

While this Hollandaise is best served fresh, you do have the option of storing leftovers in the fridge then reheating it. The Luvele glass vacuum canisters will keep homemade hollandaise fresher up to 3-5 times longer. Note: hollandaise sauce can split when you reheat it but you can rescue split hollandaise by adding a little more butter then blending it again.

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