Food & Cooking Recipes Breakfast & Brunch Recipes Blender Hollandaise Sauce 3.6 (72) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 20, 2020 Print Rate It Share Share Tweet Pin Email Yield: Makes about 1/2 cup This nearly foolproof technique lets the blender do the sauce-making for you, yielding a slightly thicker hollandaise that is still creamy, smooth and perfect for topping poached eggs or steamed asparagus. Ingredients ¾ cup (1 ½ sticks) unsalted butter 3 large egg yolks 1 teaspoon fresh lemon juice ½ teaspoon salt Pinch of cayenne pepper Pinch of freshly ground black pepper Directions Melt butter in a saucepan over low heat and let cool slightly. Add egg yolks to the jar of a blender. While the motor is running, slowly pour in the melted butter. When all of the butter has been added, season with lemon juice, salt, cayenne, and black pepper. Blend to combine. The sauce should be thick but still able to drizzle from a spoon (and it should form a pool, not a mound). If it is too thick, thin it with a little water. The sauce is best if used immediately but can sit for about 30 minutes over hot water in a bain-marie or in a Thermos. Chris Simpson Rate it Print