Hollandaise Sauce - 1 cup for hand blenders

Cuisinart original

Using a hand blender makes this tricky-to-make sauce a no-fuss recipe that you will want to put on top of more than just poached eggs.


Makes about 1 cup


4          large egg yolks

1          tablespoon fresh lemon juice

¾         teaspoon kosher salt

½         pound (2 sticks) unsalted butter,
            melted and kept slightly warm (not hot)

            Warm water, as needed

Nutritional information


Nutritional information per serving (2 tablespoons): Calories 230 (97% from fat)
• carb. 0g • sugar 0g • pro. 1g • fat 25g • sat. fat 15g • chol. 153mg
• sod. 218mg • calc. 11mg • fiber 0g


Put the egg yolks, lemon juice and salt into the blending cup.  Slowly pour the warm butter into the cup, carefully leaving any white milk solids on the bottom of the pot behind. Allow to rest for about 1 minute.

Insert the blending shaft into the blending cup so that the blade guard touches the bottom of the cup. Select Low and blend, keeping the blade on the bottom. Once the ingredients thicken and start to emulsify, continue processing, using a gentle up-and-down motion, until thick and all the ingredients are incorporated.

If sauce is too thick, blend in warm water, 1 teaspoon at a time, until desired consistency is achieved (approximately 2 tablespoons total).

Taste and adjust seasoning as desired. Serve immediately or transfer to a double boiler to keep warm.