Blender Hollandaise Sauce
This chef-curated Blender Hollandaise Sauce offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 25g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 328 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Blender Hollandaise Sauce offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Blender Hollandaise Sauce to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Blender Hollandaise Sauce, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- PREP TIME: 15 Minutes
- YIELDS: 1 ½ Cups
- COMMENT:
- Although Hollandaise is one of the most often used sauces, most
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
people find it quite difficult to prepareStep 2: Technique & Execution
This blender method not only makes the process simple, but also produces an extraordinary sauceStep 3: Technique & Execution
INGREDIENTS: ● 3 egg yolks ● ½ pound unsalted butter ● 2 tbsps red wine vinegar ● 1 tbsp dry white wine ● 1 tsp lemon juice ● dash of hot sauce ● salt and white pepper to taste METHOD: Fill a blender with hot tap water and allow to sit until neededStep 4: Technique & Execution
The hot water will heat the blender container to temperature prior to making the sauceStep 5: Technique & Execution
Into the blender place 3 egg yolks then add red wine vinegar, white wine, lemon juice, hot sauce, salt and pepperStep 6: Technique & Execution
Melt the butter in a small sauce pot, swirling constantly, until the butter reaches 150 degrees FChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 328 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 25g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 42g | Complex, slow-digesting dietary fiber |
| Fat | 13g | Wholesome dietary lipids for micronutrient absorption |
Blender Hollandaise Sauce
This chef-curated Blender Hollandaise Sauce offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
COMMENT
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: people find it quite difficult to prepare
Technique & Execution: This blender method not only makes the process simple, but also produces an extraordinary sauce
Technique & Execution: INGREDIENTS: ● 3 egg yolks ● ½ pound unsalted butter ● 2 tbsps red wine vinegar ● 1 tbsp dry white wine ● 1 tsp lemon juice ● dash of hot sauce ● salt and white pepper to taste METHOD: Fill a blender with hot tap water and allow to sit until needed
Technique & Execution: The hot water will heat the blender container to temperature prior to making the sauce
Technique & Execution: Into the blender place 3 egg yolks then add red wine vinegar, white wine, lemon juice, hot sauce, salt and pepper
Technique & Execution: Melt the butter in a small sauce pot, swirling constantly, until the butter reaches 150 degrees F
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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