Hollandaise Sauce


1 Picture

Prep Time
20 Minutes

Creamy, tangy hollandaise is great atop of everything from eggs benedict to salmon and asparagus.


• 6 egg yolks
• 2 tbsp. lemon juice
• ½ tsp. cayenne pepper
• 10 oz. butter, melted
• 1 tsp. salt
• Freshly ground black pepper, to taste


1. Add egg yolks, lemon juice, salt and cayenne into Oster® blender jar; secure lid.
2. Blend on MEDIUM for 20 seconds or until the mixture lightens in color.
3. Turn to LOW. Slowly pour the melted butter through the filler cap hole in the lid while the blender is running. After the butter is incorporated, continue to blend for 10 seconds.
4. Season to taste with salt and pepper. If you would like a thinner consistency, add a little warm water and pulse briefly to incorporate the ingredients.
5. Store in a warm place; use within an hour.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.