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 Easy Blender Hollandaise Sauce

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Ingredients

  • 10 Tablespoons Salted Challenge Butter

  • 3 large egg yolks

  • 1-2 Tablespoons of fresh lemon juice

  • 1 teaspoon of dry mustard powder

 

Directions

  1. Melt the butter in a small pan over medium heat. This is the recommended method to watch the progress; microwaving the butter is not recommended.

  2. Add egg yolks, lemon juice, and dry mustard into the blender, pulse for 30 seconds to lighten, combine, and give the sauce more body.

  3. Turn the blender speed to low. With the blender running, slowly drizzle in the melted butter.

  4. Continue to blend for another couple of seconds after the butter is incorporated and the sauce is rich and creamy.

  5. Taste sauce, add more salt if desired. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.

Yield: 1 cup

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Chefs Tips:

  • To ensure a thick and creamy sauce, preheat your blender by adding a cup of boiling water before mixing to help warm the blender itself. Once ready to make the sauce, remove water from the blender and begin the recipe.

  • Add hot butter in a thin stream, not all at once. The friction generated by the blender blades and the hot butter will cook the egg yolks. The blending action will also introduce a little air to create a light and creamy sauce.

  • Don’t melt the butter at a high temperature since it will evaporate the water in the butter. Melt over medium temperature until the butter is foamy and starts to bubble.

  • Hollandaise sauce is always best used right after you make it. If you would like to keep it warm, place hollandaise in a serving container and place it in a bowl with hot water until needed.

  • If you don’t have dry mustard on hand, a pinch of cayenne or a ½-1 teaspoon of sriracha will work as well.

  • Hollandaise sauce is delicious served over steamed asparagus, roasted potatoes, grilled meats, and of course on Eggs Benedict.

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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