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hollandaise sauce recipe

Hollandaise Sauce Recipe

Posted on

Instead of whisking away in the kitchen, try this light, lemony butter emulsion designed for the blender.

Total time:  30 S
Servings:  5
Calories:  220


  • 3 egg yolks*
  • 1 tbsp. fresh lemon juice
  • 1/2 tsp. kosher salt
  • 1/8 tsp. ground cayenne pepper
  • 9 tbsp. unsalted butter melted

Nutritional Information

  • Serving Size: 2 tbsp.
  • Fat: 23g
  • Saturated Fat: 14g
  • Cholesterol: 180mg
  • Sodium: 200mg
  • Carbohydrates: 0g
  • Fiber: 0g
  • Sugar: 0g
  • Protein: 2g


  1. Add all ingredients but butter to FourSide jar and secure lid. Select "Sauces."
  2. Remove vented lid insert, press "Speed Up" to Speed 1 and slowly drizzle melted butter through vent over duration of cycle.
  3. Keep sauce warm until serving.

*Consuming raw or undercooked eggs or egg products can increase your risk of foodborne illness. To reduce the risk, use pasteurized eggs.

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  • 5 tbsp of butter is difficult to measure when the butter is not melted yet. How much butter would it be in grams please

    Pauline vAn Buren on

  • This recipe was perfect for me. Lemony and buttery and delicious.

    C N on

  • This turned out more like a mayonnaise than a hollandaise for me. Maybe less lemon juice would have helped.

    Erin on

  • You don’t know what you are talking about. A specific sauce has a specific set of ingredients. Like it or not.

    Tom on

  • This recipe has too much lemon juice and salt in it. I highly recommend lessening the amount.

    Ann on

  • Tried this and although the taste was good the consistency was really really thin.

    J on

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