Many people are afraid of Hollandaise sauce, are you?
If you are like me, the thought of making Hollandaise conjures up visions of toque clad chefs with big bowls and even bigger whisks swearing because the beautiful sauce they have spent the last several minutes vigorously whisking has separated on them, "Merde!"
I have been desperately afraid of making this sauce since forever. (Not afraid of eating it mind you, I've never met an eggs Benedict I didn't like.) To overcome this fear I asked my friend Hank to show me how to make it.
OMG. Hank's Hollandaise didn't separate, and he didn't swear (any more than usual), but the work! The beads of sweat forming on this man's forehead as he whipped those egg yolks and butter into submission.
I was dreading the attempt. Hank has arms of steel. I have arms of, hmmm, a young, willowy sapling? Whatever. Not steel.
Easy Blender Hollandaise Sauce
Topping with Hollandaise Sauce
The solution? Blender Hollandaise. It's so easy, even I can do it! Which means, even you can do it. So I encourage you to try it, if you have been intimidated by the thought of making this sauce.
Use it over fish, steamed vegetables like broccoli or asparagus, or on top of poached eggs, bacon, and English muffins for eggs Benedict.
By the way, if you want to try your hand at traditional Hollandaise, try our classic stovetop Hollandaise recipe.
More Easy Egg Recipes
What Makes Hollandaise “Break”?
Instead of being beautifully light yellow and creamy, a broken Hollandaise will be curdled or runny.
There are a few ways Hollandaise sauce can separate, or "break." Overheating or overcooking the egg yolk can case the sauce to separate. Also, adding too much butter or adding it too quickly can also cause the sauce to separate.
There are a few ways you can fix a broken Hollandaise. If your sauce is greasy and curdled, try one of these methods.
- Move the broken Hollandaise to a bowl set over a pot of gently simmering water. Whisk in cool water, one tablespoon at a time, until smooth.
- Start over with fresh egg yolks in the blender and beat the egg yolks for 30 seconds, Then, with the blender running, slowly pour the broken Hollandaise into the egg yolks instead of freshly melted butter.
Tips To Ensure a Creamy Hollandaise Sauce
- Blend the egg yolks for 30 full seconds in Step 2. This step heats the egg yolks and gives the sauce body, so it’s not runny.
- Add butter in a thin stream, not all at once.
- Don’t melt the butter at a high temperature, because it’ll evaporate the water in the butter. And a little extra water helps the hollandaise emulsify better.
- If the butter is only barely warm, it won’t heat the yolks enough to thicken the sauce. If the sauce is emulsified but too thin, pour the sauce into the pot you melted the butter in and heat over low heat, whisking constantly until it gets more body.
Can You Store and Reuse Leftover Hollandaise?
The short answer is...kind of. Hollandaise sauce does not store well, and it's best eaten soon after it is made. You can make it about 30 minutes in advance and keep it warm on top of a double boiler of hot water (not boiling) on a warm stove or in a 200°F oven. Just be sure to stir it occasionally to keep the emulsion from separating.
If you do need to store leftover Hollandaise longer, you can refrigerate for at most 3 days (though 1 to 2 days is best). It can also be frozen, but we don't really recommend it.
You can reheat Hollandaise sauce, but you must do so gently. To reheat, place the Hollandaise in a double boiler or in a heat-safe bowl over a saucepan of simmering water. Stir it frequently as it heats up just to warm, not hot.
Try Hollandaise Sauce on These Recipes!
- Asparagus with Hollandaise Sauce
- Eggs Benedict
- Easy Poached Eggs
- Vegetarian Eggs Benedict with Spinach and Avocado
- Beef Roulades with Walnut and Parsley Pesto
Easy Blender Hollandaise Sauce
10 tablespoons (142g) unsalted butter (if using salted butter, skip the added salt)
3 large egg yolks (see how to separate eggs)
1 tablespoon lemon juice
1/2 teaspoon kosher salt, divided
1/8 teaspoon cayenne, optional
Melt the butter:
Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away.
Blend the egg yolks until lightened:
Add the egg yolks, lemon juice, 1/4 teaspoon of the salt, and cayenne (if using) into your blender. Blend the egg yolk mixture for 30 seconds at a medium high speed, until it lightens in color. Use a timer or count out loud, blending for the full 30 seconds. This step gives the sauce more body.
The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.
Slowly add the butter:
Transfer the melted butter to a glass measuring cup with a spout so it’s easy to pour in a thin stream. Remove the plug from the blender lid. Turn the blender speed to low (if you only have one speed on your blender, it will still work). With the blender running, slowly drizzle in the melted butter.
Continue to blend for another couple seconds after the butter is all incorporated.
Season to taste:
Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little more lemon juice or the remaining salt to taste.
If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
Store until needed in a warm spot, e.g. next to the stove top. Use within 30 minutes or so.
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||29%|
|Saturated Fat 13g||65%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|