Hollandaise Sauce - Easy Blender KETO (Maya & Nikki)

This is the easiest way to make Hollandaise.  I absolutely love this sauce on Eggs Benedict, over asparagus, broccoli, potatoes and this recipe for Eggs Benedict Breakfast Casserole.  Oh heck, I'd eat it on just about anything!

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Let's Get Cooking!

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Servings: 8 (2 tablespoons each)

Ingredients :

• 8 tbsp Unsalted butter (1 stick; or ghee also works)
• 4 large Egg yolks (at room temperature)
• 1 tbsp FRESH Lemon juice or more if you like it tangy
• 1/2 tsp Sea salt (to taste)
• Dash of Cayenne Pepper (optional)

Instructions :

• Cut the butter into tablespoon-size chunks and place into a glass measuring cup with a spout. Microwave for about 30-45 seconds, just until melted. (Alternatively, melt over medium-low heat in a small saucepan on the stove.)

• Meanwhile, combine the egg yolks and lemon juice in a blender. Blend at high speed for 10 seconds.

• Remove the center cap of the blender (the one that allows adding something while the blender is running) and slowly pour in the melted butter in a thin stream, with the blender continuing to run on high.

• Season with sea salt and cayenne pepper to taste. If the sauce is too thick, blend in a few drops of warm water as needed to thin it out.

Ingredient Notes :

• Butter – I prefer to use unsalted butter, so that I can control the salt separately. You can also use ghee, though the flavor will be different.
• Egg Yolks – This hollandaise recipe uses raw yolks, so be sure to use pasteurized eggs. They’ll need to be at room temperature to emulsify properly in the sauce. (See quick note below).
• Lemon Juice – Adds a fresh, tangy zing to the sauce, and if you don’t have it on hand, you can substitute it with white wine vinegar or lime juice for a similar acidic touch. But PLEASE use FRESH lemons.  It makes all the difference in the world!
• Sea Salt – I prefer to use sea salt, but kosher salt works just fine. You can also add a pinch of cayenne pepper or white pepper for a little kick.
• Cayenne Pepper - optional but I highly recommend.  There's something about the little kick that it provides.  You can always use black pepper too. 

Tips and Tricks : 

Hollandaise can split if it gets too hot or too cold, and sometimes it’s not the thickness you want at first. Here are some tips for fixing these issues:

• How to thicken – If your blender hollandaise sauce is too thin, you can add more melted butter while blending until it reaches the desired consistency.
• If it splits after heating – Sometimes adding a splash of cold water can help.
• If it breaks after cooling – Rescue the split hollandaise by whisking in some hot water.
• Prepare fresh for best results – Separation happens with either cooling or overheating, so it’s best to prepare this sauce right before you want to enjoy it. It takes just a few minutes, so make it last when the rest of your meal is ready.

Quick Tip :

• There’s a quick shortcut to bring your eggs to room temperature!
• If you forget to set them out ahead of time, simply place them in a bowl of warm water for a few minutes. Once they reach room temp, you can remove them and separate the yolks from the whites.

Storage :

• Store: Hollandaise is really best fresh, and most recommendations are to throw it out after an hour, as it’s made with raw egg yolks. If you want to save it for later, it’s best to use clarified butter (ghee) instead of regular butter. This will help with separation. That being said, I’ve successfully been able to store blender hollandaise made with regular butter in the fridge for a couple of days. Let it sit on the counter to come to room temperature before serving.
• Keep warm: I don’t recommend reheating hollandaise, as it will almost certainly separate. However, you can keep it warm in a stainless steel bowl or thermos. My favorite method is to pour hot water into the vessel, then empty it and dry. Now you can pour in freshly made hollandaise sauce and it will stay warm without separating.
• Freeze: Results are mixed on this. Sometimes it comes out okay, and sometimes it separates. If you want to chance it, freeze the sauce for up to 1 month and thaw at room temperature. If it separates, blend until emulsified again, or you can try the tips above.

Nutrition :

Calories 128 | Fat 13.6g | Protein 1.5g  | Net Carbs 0.3g