Description
Make rich, velvety Blender Hollandaise Sauce for Eggs Benedict with lemon oil and vinegar for bright, foolproof flavor in minutes.
Ingredients
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4 large egg yolks, at room temperature
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2 tablespoons fresh lemon juice (or more, to taste)
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1 tablespoon lemon white balsamic vinegar
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½ teaspoon kosher salt
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¾ cup unsalted butter
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¼ cup Gremolata or lemon-infused olive oil
Note: This recipe contains raw egg yolks. To reduce the risk of foodborne illness, pasteurize the eggs by placing them in water heated to 140°F for 3 minutes before using.
Instructions
- Melt the fats
In a small saucepan over low heat, gently melt the butter and olive oil together until fully liquefied and warm — but not bubbling. Aim for around 180°F. Remove from heat and let sit while you prep the eggs. - Prepare the egg yolk base
Add the egg yolks, lemon juice, lemon white balsamic vinegar, and salt into a high-powered blender or food processor. Blend on medium speed for 10–15 seconds until the mixture lightens in color and thickens slightly. - Slowly emulsify
With the blender running on low speed, very slowly drizzle in the warm butter and oil mixture. Start with just a few drops at a time, then gradually increase to a steady stream once the sauce begins to thicken. This step ensures a stable emulsion and prevents curdling. - Taste and adjust
Stop the blender and taste. Add more lemon juice or a pinch more salt if needed to balance the flavors. Blend briefly to incorporate. - Serve immediately
Pour the warm hollandaise into a serving bowl or straight over poached eggs and your favorite Benedict ingredients.
Notes
If the sauce becomes too thick, thin it with a teaspoon or two of warm water.
For extra brightness, add a bit of lemon zest at the end.
Avoid overheating the butter or you’ll risk cooking the egg yolks when blending.
Always serve the sauce warm, not hot.
Keywords: Blender Hollandaise Sauce for Eggs Benedict