Comments on: How to Make Blender Hollandaise Sauce

By: Monika

Monika — Wed, 19 May 2010 12:36:34 +0000

Yummy! I love it too.

By: kiberu

kiberu — Wed, 07 Apr 2010 15:35:15 +0000

I found it quiet intresting to make and taste as well
thax for the reciepe.

By: Natalia

Natalia — Thu, 04 Feb 2010 20:47:56 +0000

I’ve been making this ever since I saw it on your blog and I LOOOOOOOVE IT!!!!

By: myshoe

myshoe — Thu, 28 Jan 2010 04:28:43 +0000

yum. i ate this with broccoli last week.

i’ve been making hollandaise this way for years, except i add a tablespoon of almost boiling water to the yolks while the blender is running before the melted butter. this thins it a bit, but it also stabilizes the yolks, and i like to think it cooks them enough.

and, if you’re halving this, use 2 yolks.

By: karenbove

karenbove — Tue, 26 Jan 2010 05:19:07 +0000

I’d forgotten all about making hollandaise in the blender! Great recipe…and I’m not particularly worried about semi-raw egg. I eat raw cookie dough and cake batter all the time

By: Barbie

Barbie — Mon, 25 Jan 2010 22:15:36 +0000

Although DELICIOUS, hollandaise sauce and poached eggs are a food safety concern. (Poached eggs do not reach the proper temp for killing salmonella.)

The best solution is eggs pasteurized in the shell! Hard to find, but so darn worth it, especially if you’re serving someone who may not be in good health, a child, someone elderly or a pregnant woman.

By: daCook

daCook — Mon, 25 Jan 2010 03:20:14 +0000

I bought some lemons today just to make this! I have some asparagus from last seasons garden in the freezer and it is my favorite way to eat asparagus. Got to have that sauce!

By: carnivorelocavore

carnivorelocavore — Sun, 24 Jan 2010 22:43:34 +0000

Yep, I learned the exact same thing from Barefoot Contessa in Paris a few years ago! We have each year with asparagus.

By: April

April — Sun, 24 Jan 2010 19:27:53 +0000

Amazing! We had this for our Christmas breakfast this past christmas, even though my mother in law had to continue to remind us of all the butter. I’d rather have clogged arteries and be happy than eat her “mock” hollidase

By: Pegi

Pegi — Sat, 23 Jan 2010 00:45:35 +0000

For anyone worried about salmonella from this sauce, the HOT butter partially cooks the eggs, while the acid from the lemon juice prevents pathogens from multiplying.
Besides that, salmonella is almost unheard of in a household kitchen due to the small batches and short amount of time between cooking and eating.
The risk of any egg containing salmonella is .001%, or 1/10,000.