The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Make A Boxed Cake Mix Taste Like Bakery Cake 🌄 💤 ⏳
Make A Week's Worth Of Healthy Egg Breakfast Sandwiches In 1 💤 ⏳
Make Ahead Blender Hollandaise 🌄 💤 ⏳
Make Butter And Buttermilk With A Stick Blender 💤
Make Your Own Cinnabon Frosting 🌄 💤 ⏳
Maple Bran Loaf 🌄 💤 ⏳
Maple Brown Sugar Cookies 🌄 💤
Maple Butter Cookies 🌄 💤 ⏳
🖨 🖨
Make Ahead Blender Hollandaise
Make Ahead Blender Hollandaise
{Serving suggestion only*}
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Revolutionize your breakfast routine with this Make Ahead Blender Hollandaise that removes all the stress from this notoriously finicky sauce. The blender method creates foolproof emulsification every time, while precise measurements ensure perfect consistency. Customize with optional Dijon for subtle complexity or adjust butter quantity to achieve your ideal thickness. This make-ahead marvel keeps for three days, making Eggs Benedict and other elegant breakfast dishes achievable even on busy mornings.
No Jump Zone
Ingredients
3 large egg yolks (see raw egg warning in comments)
1/2 - 1 tsp. Dijon mustard (optional)*
1 TBS. lemon juice
8–10 TBS. butter, melted** ††
Salt to taste††
 
* Many recipes I read omitted the Dijon mustard or only 1/2 teaspoon. The last batch I made had a tiny bit more than a teaspoon and I could slightly taste it.
** For a thicker hollandaise, use 6-8 tablespoons butter. For a thinner hollandaise, use 8-10 tablespoons butter. I used 6 tablespoons for the sauce in the picture.
†† Original recipe called for unsalted butter and 1 tsp. salt, but I found that to be too salty. So I suggest regular butter and salt to taste after.
 
Directions
  1. Melt the butter and set aside. DO NOT let it boil as this will remove some of the water that it needs. If you do it in a microwave, do it in 10 second increments.
  2. In a blender, stick blender, or small food processor, blend the egg yolks, lemon juice, Dijon mustard, & desired seasonings, for about 30 seconds.
  3. With the blender/food processor running, very slowly stream in the hot, melted butter until the hollandaise sauce is creamy, emulsified, & has reached your desired consistency.
Keep warm by putting container of hollandaise sauce in a pan of warm, NOT HOT, water.
 
Transfer hollandaise to an airtight jar or container and store in the refrigerator for up to 3 days. To reheat, put it in a bowl and float that in another bowl of warm water. Or microwave in 5 second bursts.
Servings\Yield
Makes about 1 cup, about 16 tbsp. Use about 2 tbsp. for each Eggs Benedict half.
Nutrition Facts
Nutrition Per Serving (2 Tbsp) - Calories: 110; Total Fat: 12g (Saturated Fat: 7g); Cholesterol: 105mg; Sodium: 140mg; Total Carbohydrates: 0g (Dietary Fiber: 0g, Sugars: 0g); Protein: 1g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
Once you've mastered Hollandaise, you can explore exciting daughter sauces. You might already know the popular Béarnaise sauce, which is deliciously indulgent over steak frites or grilled salmon. This tangy, herb-infused variation is made by adding a reduction of white wine vinegar, shallots, tarragon, and black peppercorns.
For something lighter, try Mousseline Sauce (also called Sauce Chantilly) for a more delicate take on Hollandaise. Simply fold in whipped cream just before serving to create an airy, luxurious sauce that's an elegant partner for poached sole or other delicate white fish.
 
⚠️Raw Egg Caution: This sauce contains uncooked egg yolks, which may carry a small risk of salmonella or other foodborne illnesses. Use fresh, properly refrigerated grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. People with weakened immune systems, infants, or others at risk should avoid this sauce. Consult a doctor if unsure.

🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: hollandaise, eggs benedict, breakfast
🗂️ Categories: 🥞 Breakfast & Brunch, 🥣 Sauces & Stocks, 😎 Uncle Dave's
📚 Collections: From The Ferguson Family, Uncle Dave's Cookbook, The TFR Cookbook
Make Ahead Blender Hollandaise was added on April 16, 2022 and last updated on June 22, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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