Description
This Blender Parmesan Cheese Hollandaise Sauce is a quick and easy twist on the classic hollandaise, combining egg yolks, lemon juice, hot sauce, melted butter, and freshly grated Parmesan cheese for a creamy, cheesy, and tangy topping. Prepared in just 10 minutes using a blender, it's perfect for serving over vegetables, eggs, or fish.
Ingredients
Hollandaise Base
- 4 large egg yolks
- Juice of 1/2 lemon (approximately 1 Tablespoon)
- Hot sauce, to taste
- Salt, to taste
Butter Mixture
- 1 stick unsalted butter (8 Tablespoons)
- 1/2 cup freshly grated Parmesan cheese (fine grate preferred)
Instructions
- Prepare the base: Put the egg yolks, juice from 1/2 lemon (about 1 Tablespoon), a couple of dashes of hot sauce, and a pinch of salt into a blender. Blend briefly to combine all the ingredients uniformly.
- Melt the butter: Heat the butter in a large microwave-safe glass container until completely melted. Start with 30 seconds and then add increments of 10 seconds as needed. Be cautious to avoid overheating as the melted butter can explode in the microwave if left too long.
- Combine butter and cheese: Stir the freshly grated Parmesan cheese into the warm melted butter until fully incorporated.
- Emulsify the sauce: With the blender running on medium speed, slowly pour the warm butter and cheese mixture through the blender feeding tube. This gradual mixing helps create a smooth, emulsified hollandaise sauce.
- Finish blending: Continue blending until the sauce is fully combined and has increased in volume, which will take about 30 seconds.
- Adjust seasoning: Taste the sauce and season further with hot sauce, salt, or lemon juice as desired to achieve the perfect balance of flavor.
Notes
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Heating butter carefully in the microwave prevents splattering or explosions.
- Slowly streaming the butter mixture into the blender is key to achieving a smooth emulsion.
- Serve immediately for best texture and taste, as hollandaise sauce can separate if stored too long.
- This sauce pairs excellently with eggs Benedict, steamed vegetables, fish, or chicken dishes.
