Many people are afraid of hollandaise sauce, are you? Some think eating it will make them fat. (It will if you eat it every day, so don’t eat it every day.)
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, or eat.) 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.
Topping With Hollandaise Sauce
The solution? Blender hollandaise. It’s easy! Even I can do it. Which means even you can do it. So I encourage you to try it, if you like me have been intimidated by the thought of attempting this sauce.
Use it over fish, steamed vegetables like broccoli or asparagus, or on top of poached eggs, bacon, and English muffins.
By the way, if you want to try your hand at traditional Hollandaise, Michael Ruhlman has a great post breaking down all the steps on his site: Classic Hollandaise Sauce.
Easy Blender Hollandaise Sauce Recipe
PrintIngredients
- 3 egg yolks (see how to separate eggs)
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne (optional)
- 10 tablespoons unsalted butter (if using salted butter, skip the added salt)
Method
1 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.
2 Blend egg yolks, lemon juice, salt, until lightened in color: Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds.
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.
3 Lower blender setting, slowly drizzle in melted butter: Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the hot melted butter slowly, while the blender is going.
Continue to blend for another couple seconds after the butter is all incorporated.
4 Adjust salt and lemon juice 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 lemon juice or 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, like on or next to the stovetop. Use within an hour or so.
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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Easy Blender Hollandaise Sauce
Made it, loved it! I too had a little glitch this time… very runny. But I had made a point of melting the butter very slowly as suggested so it wasn’t hot, just warm. So after blending it for a bit and it not thickening, I put it in a small nonstick saucepan and heated it at medium temperature, whisking until it thickened; about 2 or 3 minutes. This works because the butter is hot enough to cook the eggs as it’s being added. Also I never bother separating the eggs. I use whole eggs and have always had good results. I did add a little extra lemon juice cuz we like it lemony! Eggs Benedict doesn’t have to be only for special occasions anymore!
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Nice troubleshooting efforts there, Patty! Thanks for sharing!
loving home made sauce, so this should be the best
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sounds like an awesome simple method that still applies the enduring emulsion process.. gonna try it out today.
Easy to prepare and delicious! Helps make Sunday brunch gourmet!
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I tried this recipe and the Hollandaise sauce came out thin. I like the technique but the recipe calls for too much butter. I recommend anyone trying this recipe to use less than the 10 tablespoons of butter. I think seven or eight tablespoons should be sufficient. Or use one extra yolk.
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The problem may not be too much butter but that the butter is not hot enough when added to cook the eggs and thicken the sauce. See my review for what I did.