If you love an easy Hollandaise Sauce that is rich and decadent and the perfect topping for poached eggs, vegetables, seafood and many other breakfast, brunch and dinner recipes, then you must learn how to make Hollandaise sauce at home with this very simple method. This blender Hollandaise has the same taste and creaminess of the classic Hollandaise sauce but it’s very quick and easy to make and is foolproof!
Enjoy this creamy and rich Hollandaise sauce over tender Asparagus for the perfect brunch or side dish – we show you how to cook asparagus 6 different ways!
Hollandaise Sauce
This French sauce is one of the five “mother sauces” of classical cuisine and when made by hand, over a double boiler, it’s one of the most technically challenging sauces to make.
You must keep the ingredients at the right temperature so you don’t end up with a scrambled mess and, you must use enough elbow grease to keep it from “breaking or separating”. It’s not an impossible task but it requires attention to detail and finesse to get a proper smooth emulsion.
Although I learned to make Hollandaise at school and honestly is not as bad of a task as some people think, at home I make this blender Hollandaise recipe every single time. If the blender method was good enough for Julia Child then, it’s good enough for me!
What Is Hollandaise Sauce
Hollandaise sauce is a sauce made by emulsifying egg yolks with butter and an acid like vinegar or lemon juice. This is one of the five French mother sauces, meaning it can be used to make other sauces like sauce Béarnaise and Choron.
Hollandaise Sauce Ingredients
- Egg Yolks: Three yolks from large eegs.
- Butter: I use unsalted butter.
- Lemon Juice: Using fresh lemon juice is a must. Classic restaurant Hollandaise is often made with vinegar but I prefer using lemon juice for the homemade version.
- Dijon Mustard: Mustard not only adds flavor but it’s also an emulsifier agent that helps keeping the ingredients together. A lot of Hollandaise recipes do not include mustard. You can skip it if you don’t have this ingredient at home.
- Salt: I always use sea salt or Kosher salt. Salt is added for flavor only.
- Cayenne Pepper: A pinch of ground cayenne pepper ads a little hint of flavor without adding a lot of heat. You can skip it if you prefer.
How Do You Make Hollandaise Sauce From Scratch
- Blend: Place the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper in the jar of a blender. Blend for about 10 seconds.
- Melt the Butter: Melt the butter in the microwave until hot and completely melted. You can also melt the butter in a small pot on the stove top. Make sure the butter is hot before blending it.
- Emulsify: With the blender running on medium, slowly pour the hot butter into the egg/lemon mixture until emulsifies into a sauce. Season to taste and serve.
How To Fix A Broken Hollandaise Sauce
This creamy and rich sauce can sometimes break or separate, that means that instead of a smooth and creamy sauce, you will see a layer of butter floating with specks all around.
It’s less common for a blender Hollandaise to break than it is for the same sauce when made in the classic way – by hand in a double boiler. However, it can happen.
To fix a broken sauce you should always start by whisking in or blending in a liquid that it’s the opposite in temperature of the sauce you are fixing, for example if you are trying to fix a hot sauce (like a beurre blanc – wine butter sauce), add a cold liquid while whisking vigorously.
- Method One: To fix broken Hollandaise sauce, turn the blender on and slowly add 1 to 2 tablespoons of boiling water. Blend until the sauce is emulsified and has the right consistency.
- Method Two: Transfer the broken sauce to a liquid measuring cup. Add an egg yolk into the blender with 1 tablespoon of water. Turn the blender on, and slowly start pouring in the broken sauce.
Storing And Reheating
Hollandaise is best when eating fresh however, leftovers can be kept in an airtight storage container in the refrigerator for 2 days.
The best way to reheat this easy sauce is by warming it up slowly and at a lower temperature. If the sauce is properly sealed in a container, you can submerge the container in a bowl filled with hot water. After 15 minutes, stir the sauce and check if it’s warm enough. If it’s not, dump the water and refill the bowl again with hot water. repeat the process as needed.
You can also reheat the sauce in a saucepan over low heat or in the microwave at 20-seconds intervals.
Can I Use An Immersion Blender?
Absolutely! You can use an immerse blender to make Hollandaise sauce. Place the ingredients in a bowl and stick the immersion blender all the way down the bottom. Turn it on and start drizzling the melted hot butter.
Do I Need To Use Clarified Butter?
You always use clarified butter when making Hollandaise sauce the traditional way (by hand in a double boiler). The clarified butter helps stabilize the sauce so that it doesn’t curdle. When made in a blender, clarified butter is not necessary as the blender power helps achieving and keeping the emulsion.
🔪 Hollandaise Sauce Recipe Tips And Notes
- Make sure the butter is hot before pouring it over the egg mixture.
- If your sauce doesn’t thicken (this may happen if your butter isn’t hot enough), you can try heating the sauce in the microwave until it gets thick. , Microwave the sauce in very small intervals (about 5-6 seconds), whisking between intervals. You must keep an eye on it as you could end up with greasy scrambled eggs.
- If your sauce is too thin, you can stir in additional hot butter. Only a bit at a time until you reach a nice consistency.
Easy Hollandaise Sauce
Ingredients
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice or more to taste
- ½ teaspoon Dijon mustard
- ½ teaspoon sea salt
- Pinch of cayenne pepper
- 1/2 cup unsalted butter
Instructions
To Make the Hollandaise Sauce:
- Place the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper in the jar of a blender.
- Blend for about 10 seconds.
- Melt the butter in the microwave, covered to prevent splatters until hot and completely melted, about 50 seconds to 1 minute depending on your microwave. You can also melt the butter over low heat on the stove top.
- With the blender running on medium, slowly pour the hot butter into the egg/lemon mixture until it emulsifies into a sauce. Season to taste and serve.
Notes
- Make sure the butter is hot before pouring it over the egg mixture.
- If your sauce doesn’t thicken (this may happen if your butter isn’t hot enough), you can try heating the sauce in the microwave until it gets thick. , Microwave the sauce in very small intervals (about 5-6 seconds), whisking between intervals. You must keep an eye on it as you could end up with greasy scrambled eggs.
- If your sauce is too thin, you can stir in additional hot butter. Only a bit at a time until you reach a nice consistency.
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