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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
Using tablespoons for a measure for butter is very American! Have no idea what the equivalent would be in grams or ounces – butter has to be quite soft to measure with a spoon – and would it be a level spoon?
Hi Amanda, a quick Google search tells us 10 tablespoons is 142 grams. In America, the sticks of butter have the tablespoons marked on the sides, so it makes measuring easy (at least for tablespoons)–you just cut it where you need to. We are very reluctant to use weights for measurements, you are correct!
Not a fan of this version, to buttery, doesn’t have that lip smacking tang, to thin. Surpassed no flour or thickener is added.
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Hi Jennifer, it sounds like your hollandaise sauce broke, which is why it was thin and greasy. Very sorry to hear that! When it’s nicely emulsified, it’s thick (which is why there’s no thickener in hollandaise). If you have an immersion blender, you may have better luck with this recipe.
This was perfect and so quick! I’m used to cheating with a Knorr envelope mix, but this is easier and so much better tasting. Raves from the family. Thanks!
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FOLLOWED to the T came thin and liquid like I have Vitamix I do not know if that has anything to do with it
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Hi Ashely, so sorry to hear this! I’m guessing it is your blender. Some of the ones with wider bases spread the yolk mixture out too thin to emulsify. When this was written, there were way fewer styles of blenders on the market, and also not as many high-powered ones. We’re looking into ways to address that so people don’t get broken hollandaise like you did.
I made this recipe for eggs Benedict this morning…..perfect!! Creamy, lemony and easy!!
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