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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.)
VIDEO! Easy Blender Hollandaise Sauce
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 for Eggs Benedict.
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.
More Easy Egg Recipes
- Instant Pot Easy-Peel Hard Boiled Eggs
- How to Make Fluffy Scrambled Eggs
- Cloud Eggs (Egg Nests)
- How to Make an Omelet
- French Toast
Easy Blender Hollandaise Sauce Recipe
Ingredients
- 10 tablespoons unsalted butter (if using salted butter, skip the added salt)
- 3 egg yolks (see how to separate eggs)
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne (optional)
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, e.g. 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
Didn’t work for me either. this was basically lemon butter. I even tried to add another egg yolk and a dollop of mayo but it never thickened. what a waste of ingredients
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Hi Lynn, sorry to hear your hollandaise did not turn out. Did you add the extra egg yolk directly to the broken sauce in the blender? For future reference, you want to transfer the brown sauce to a measuring cup, add a new egg yolk to the blender, and then add the broken sauce in a stream like you did the melted butter. And sometimes the issue is the blender itself. Mine is like that–I need to make a double batch of hollandaise or mayo for the blades (which are tall) to catch the egg yolks.
I’m not afraid anymore! I made eggs royale for my husband this morning. I added a little more lemon juice and it was delicious! It was so easy Thank you !
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Simple and delicious Eggs Benedict!
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I love Eggs Benedict and have wanted to try making hollandaise sauce for years. I have been too afraid to try it, since it seems overly complicated. This blender trick worked like a charm. I used it over a smoked salmon eggs benedict and I can’t wait to make it again. Thank you, thank you, thank you!!!
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I use an old magimix on pulse rather than on, this way I can gently mix as I drip in the warm not hot, butter. I put in a champane vinegar to give it an edge. It worked well.
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