This easy blender Hollandaise sauce is a quick and foolproof way to make a creamy, rich sauce that's perfect for eggs Benedict or any other dish. It's a game-changer for breakfast and brunch!
Ingredients: 3 egg yolks. 1 tablespoon lemon juice. 1/2 cup unsalted butter, melted. Salt and pepper to taste.
Instructions: Add the egg yolks and lemon juice to a blender. Blend on low for about 5 seconds until well combined. With the blender running on low, slowly pour in the melted butter in a steady stream. Continue blending until the sauce thickens and becomes creamy. Season with salt and pepper to taste, and blend for an additional 5 seconds to combine. Serve immediately over poached eggs, asparagus, or your favorite dish.
Prep Time: 5 minutes
Cook Time: 10 minutes
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