This simple blender hollandaise recipe with fresh herbs makes a luscious topping for steamed asparagus, but is also great with artichokes, fish and, of course, eggs Benedict. For a nutty flavor, try browning the butter before adding it to the blender, and/or top the asparagus with slivered almonds or chopped pecans. Source: EatingWell Magazine, March/April 2015

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add asparagus, cover and steam until tender, 4 to 5 minutes.

  • Meanwhile, melt butter. Place egg yolk and lemon juice in a blender and pulse to combine. With the motor running at medium speed, slowly add the hot butter and salt; blend until smooth, stopping to scrape down the sides as needed. Transfer to a small bowl and stir in herbs.

  • Transfer the asparagus to a platter. Drizzle with the sauce and season with a generous grinding of pepper.


When a recipe calls for raw eggs, you can minimize the risk of food-borne illness by using pasteurized-in-the-shell eggs. Look for them in the refrigerator case near other whole eggs.

Nutrition Facts

163 calories; 13.1 g total fat; 7.8 g saturated fat; 77 mg cholesterol; 179 mg sodium. 484 mg potassium; 9 g carbohydrates; 4.3 g fiber; 3 g sugar; 5.9 g protein; 2549 IU vitamin a iu; 17 mg vitamin c; 322 mcg folate; 58 mg calcium; 2 mg iron; 30 mg magnesium;

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Rating: 4 stars
It's Bearnaise Sauce... not Hollandaise Bearnaise is considered to be a child of the mother Hollandaise sauce one of the five sauces in the French haute cuisine mother sauce repertoire. The difference is only in the flavoring: Bearnaise uses shallot chervil peppercorn and tarragon while Hollandaise uses lemon juice or white wine. Pros: Looks Easy and tasty Cons: None just wrong name for the sauce Read More