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Easy Blender Hollandaise Sauce

Updated on October 21, 2012

Hollandaise sauce is delectable. No matter what it's on- asparagus, poached eggs, steamed broccoli, fish, or steak- you will want to lick every last bit off your plate.

Some historians believe Hollandaise sauce originated in the Netherlands and was taken to France by the Hugeunots, who presumably began spending equal effort in protestant reformation and the clarification of butter- while other, more reliable historians insist it was taken directly from the golden rivers of paradise.

Whatever its true origination may be, one fact remains: Hollandaise sauce is delicious. However, up until now it was considered complicated to make and required using a double broiler- and who has time for that? If you'd like the experience of an old Huguenot favorite without all the hassle, here's a recipe for you: it requires little more than the ability to operate a blender and a microwave.

This recipe makes about 6 servings.

Here's what you need:

3 egg yolks

1/4 tsp Dijon mustard

1 tablespoon lemon juice

1/2 cup butter

In your blender, combine everything except for the butter. Blend for about 5 seconds.

Microwave butter until completely hot and melted- about 1 minute. Set the blender on at high speed, and pour the butter into the mixture in a steady stream. It should thicken up right away.

Keep the sauce warm until serving by placing the blender container in a bowl of hot tap water.

There you have it! Whether you use your Hollandaise sauce as a breakfast item over eggs, canadian bacon and an english muffin, or as a dinner steak or vegetable sauce- that's up to you! It will be delicious either way.

Thanks for reading and enjoy your sauce!


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