This content may contain affiliate links or sponsored elements, read our full ad Disclosure Policy.
The Blender Hollandaise Sauce Recipe is one of my pleasures and joys in a low carb regimen. It tastes like buttery warm, lemony sunshine.
Just look at the ingredients: butter, lemon juice, egg yolks, cayenne, a pinch of salt. It is nearly a-no fail recipe and it is the only Hollandaise recipe I ever use. In fact I’ve used it for so long I don’t know where I got it. So dear family and friends, I truly apologize if it was any of you who are reading this!
Tracy and I have been on this low carbish diet for just one week now and we have both seen a little progress on the scales. More importantly at this stage, we both have started to feel better and have a bit more energy. So to celebrate, I made a batch of the Blender Hollandaise Sauce recipe to pour over some Spring asparagus. It accompanied lemon pepper salmon t and it didn’t hurt at all the Hollandaise pooled around the fish too. Oh yum.
Just a bit of advice about the recipe: Don’t just melt the butter in the microwave. It will not get warm enough upon melting. You are actually trying to brown the butter just a bit. And microwaved melted butter will not heat the eggs enough to help them thicken up (cook) in blending. Stay with the tried and true method for the best results. (I know from experience. 😉 )
Naturally low in Carbs, it is delicious on veggies, steak, fish, pork, eggs and chicken. (And fabulous licked right off your fingers!) This Blender Hollandaise Sauce Recipe is thick velvet sunshine in a blender.
Easy Blender Hollandaise Sauce Recipe Low Carb
Delicious on steak, eggs, asparagus, broccoli, chicken and fish. It is no wonder it is one of the 'Mother Sauces'. Naturally Low Carb too!
Ingredients
- 1/2 cup butter
- 3 egg yolks
- 2 T. lemon juice
- pinch salt
- dash cayenne
Instructions
- Put yolks, lemon juice, salt, and cayenne in blender and pulse it for about 15 seconds, till ingredients are emulsified
- Heat butter in a small pan,
- As the butter heats, it will become golden in color and the milk solids in it will begin to brown and drop to the bottom. Do not allow milk solids to blacken.
- When butter is well heated as described above, turn on the blender and slowly pour the hot butter in a thin stream into the blender, avoiding adding milk solids at the bottom of the pan.
- After butter has been poured in, allow ingredients to continue to incorporate 5 seconds, but no longer or it may break the sauce. Serve immediately.
Notes
Don't try to take a short cut and melt the butter in the microwave. It will not get hot enough to 'cook' the sauce and it will not thicken up enough.