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–+ servings
Topping eggs Benedict with hollandaise sauce that is homemade in the food processor.
5 from 1 vote
Created by: Stefanie

Foolproof Hollandaise Sauce in Food Processor


Course Breakfast, Condiments
Cuisine American, French
Prep Time 10 minutes
Total Time 10 minutes
6
Learn how to make the best hollandaise sauce in a few simple steps without the hassle of hand whisking and a stovetop. It's the perfect topping for eggs Benedict, veggies, fish, and meat!
6

Ingredients

  • 4 large egg yolks room temperature
  • Pinch of salt and pepper
  • 1 ½ tablespoons freshly squeezed lemon juice
  • Pinch of cayenne pepper optional
  • ½ cup unsalted butter melted

Instructions

  • Place 4 large egg yolks, salt and pepper, lemon juice, and cayenne pepper in the bowl of a food processor (you can also use a blender or whisk by hand).
  • Turn on the food processor and blend egg yolks until they have lightened in color and transformed to a pale yellow (about 2 minutes).
  • Through the top of the food processor, slowly drizzle the melted butter (preferably still hot) into the egg yolk mixture with the machine turned on. Drizzle in the butter as slowly as possible. Once the butter is fully incorporated, continue mixing for another minute until the sauce is fully incorporated and is slightly thickened. Serve immediately.

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Notes

    If you don't have a food processor, you can do the same process in a small saucepan using an immersion blender. ​You can also use a regular blender, but be sure the blades of the blender can reach the mixture or you may end up with a broken sauce or just plain frustration.
    A slow drizzle of the very hot butter helps with the emulsion of egg yolks to create the smooth, thick sauce.
    This is the easy method for making this sauce. The traditional technique requires hand whisking over simmering water and there's greater risk of the sauce breaking.
    Leftover hollandaise sauce can be stored in the refrigerator for 1-2 days and should not be left out more than 2 hours after making. To warm the leftover sauce, do so slowly and/or over low heat in either the microwave or a saucepan.
    The hollandaise sauce recipe as written should make 6 servings (2 eggs Benedict per serving).

    Nutrition

    Calories: 175kcal | Carbohydrates: 1g | Protein: 2g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 8mg | Potassium: 23mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 647IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 0.4mg

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