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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2015




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; protein 5.9g 12% DV; carbohydrates 9g 3% DV; exchange other carbs 0.5; dietary fiber 4.3g 17% DV; sugars 2.8g; fat 13.1g 20% DV; saturated fat 7.8g 39% DV; cholesterol 76.6mg 26% DV; vitamin a iu 2549.2IU 51% DV; vitamin c 17.1mg 29% DV; folate 321.5mcg 80% DV; calcium 58.2mg 6% DV; iron 2.1mg 11% DV; magnesium 30.3mg 11% DV; potassium 484.5mg 14% DV; sodium 178.6mg 7% DV; thiamin 0.3mg 35% DV.

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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