You don’t want to cook and set the yolks. Hot water – hot to the touch, but not boiling.Do your best when separating the eggs to not have any whites in the sauce. Besides a blender (or food processor if don’t have a blender) you’ll need the following: Let’s start with the basics of what you’ll need. Go ahead and indulge yourself, you deserve it. Now you can feel like royalty at home while drizzling this decadent sauce all over your plate. Sure, you could go with an omelet or French toast, but Egg Benedict smothered in Hollandaise sauce elevates things to a whole new level and makes breakfast fancy. There’s something about this sauce that is quintessential for breakfast.

If that wasn’t assurance enough, you only need a handful of ingredients, most of which you probably have in your fridge and pantry right now, and about 10 minutes to make Hollandaise Sauce. Just a few simple steps and some hints along the way will have you making this sauce with your eyes closed, or at least without butterflies in your stomach. Whether you’ve had visions of curled, lumpy sauce or a counter full of splattered, melted butter, you can put those worries aside. Don’t you have to be a professional chef to even attempt this sauce? If you’re like me and put off trying homemade Blender Hollandaise Sauce, you’ll be amazed at how easy it is. The velvety, smooth texture and rich flavors always seemed unobtainable. Hollandaise sauce is one of those culinary staples that always eluded me.

Martha stewart blender hollandaise