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I used my vitamix and it worked very well. It was a little on the lemony side so the next time I made it I started with just a teaspoon of lemon and then added to taste after that.
This sauce was so good, first time I’ve actually been able to make Hollandaise successfully – thank you
I think you put the incorrect amount of butter just tried it and it tasted horrible too much butter
Oh, Kayla, we’re so sorry your sauce was horrible. Hollandaise is supposed to be a luxurious treat and not a sad mess that’s too buttery. I think your sauce was broken, because when the butter separates out, it does taste like nothing but weird lemony melted butter. The texture of this sauce when it’s spot-on is what makes it so appealing, and it hits your palete in a way that all the elements are in harmony.
The amount of butter in this recipe is correct, even though it seems massive. What kind of blender were you using? Another option might be that you simply don’t like hollandaise. It is buttery no matter what, and not for everyone.
The amount of butter
My mom taught me to make it this way when I was in HS back in the early 80’s. She started adding a slight trickle of butter as soon as the yolks were in the blender, using sliw speed. It was thick and yummy. Paprika and lemon juice.
This did not work in a Vitamix. The 3 yolks did not reach the blade so it could not emulsify anything. Then i tried putting in the melted butter but I still ended up with just a thin liquid buttery substance which would not whip up. It appears people are rating this recipe on the idea and not the actual execution.
I noted the same thing with my Vitamix. I added an extra yolks so it would reach the blades then left on 1 the whole time. Turned out perfectly, even with the extra yolk.
Mine was also watery im going to use my other recipe
Hey folks! If your hollandaise turned out watery, it’s because it broke–meaning it didn’t emulsify. Certain large blenders (like the standard Vitamix) are too big for the yolks to whirr around right to emulsify. Some readers, as you can see from the comments, remedied this by adding an extra yolk.
I also used my Vitamix and decided that doubling the recipe would cover the blade.
I love this recipe. I don’t use a blender. I use a cheap ice cream malt blender. not the stand kind. works awesome. the larger blenders do make it hard to blend.
Hollandaise Sauce has been a hit or miss for me. However, I so much enjoy Hollandaise Sauce. Thank you for your blender recipe and all of your recipes.
hi i am new here Elise. wow :) since 2003 you been here! liked the hollandaise sauce but saw a bunch of popular video recipe snipets out of the corner of my eye and now i have to come back. TONS of gr8 recipes. i really LOVE that you are dedicated to helping people become cooks in their kitchens ~a very needed thing in our society now, but so few options! maybe for the panicy, fledgling cooks/bakers, you would consider a Cooking Hotline LOL *KUDOS!!!!!
Thanks so much Elaine, welcome to the site!
Runny cause need to blend lemon w egg yolk 1st…or added too much butter. Really simple to make w a bowl n fork lol
Way too runny and way too lemony.
This is a good recipe, but you can’t make it in a ninja blender as the blades are too high to whip the mixture.
True confession: I used a stick of butter so it was a little lemony. The extra two Tablespoons would have made it just right.I loved the ease of the blending and the texture was excellent. Thanks!
It was so delicious that after eating his plain asparagus with salt and pepper, my husband who despises sauces, had a large helping of asparagus with a big dollop of warm hollandaise sauce. The little ones loves it too
Tasted ok but very runny.
Easy to make and so good the kids wanted to baste their shoes and eat them with it.
Is it to make with Ghee instead of butter?
Hi, Sultan! We didn’t test it with Ghee, but I think it would work. Let us know if you try it and how it turns out!
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!
Nice troubleshooting efforts there, Patty! Thanks for sharing!
loving home made sauce, so this should be the best
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!