Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)
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.
Classic hollandaise sauce made in a blender
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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.
Place the egg yolks, lemon juice, salt, and cayenne into the Vibe Blender stainless steel jug.
Secure the lid on then remove the filler cap.
Choose ‘soup’ mode and toggle the speed to the medium speed.
While the blender is on, pour the melted butter into the jug in a slow steady stream.
Blend for approx. 1 minute or when you can hear the sauce has thickened.
Serve the hollandaise immediately
Blender Hollandaise is extra thick and creamy, you can add a little water to thin it out if you need.
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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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