Introduction
Oh, Hollandaise sauce! Just the name conjures up images of perfectly poached eggs Benedict, luscious asparagus, or a decadent steak. For years, I thought making this classic sauce was this super-fussy, intimidating ordeal that only chefs in fancy restaurants could master. You know, whisking constantly over a double boiler, praying it doesn’t break? Yeah, not anymore! I stumbled upon a way to make the most luxurious, silky Hollandaise sauce right in my blender, and let me tell you, it’s a game-changer. It’s so incredibly simple and fast, you’ll wonder why you ever bothered with the old-school methods.
Why You’ll Love This Recipe
- Seriously Fast: We’re talking minutes from start to finish.
- Incredibly Easy: Your blender does all the hard work!
- Perfect for Gifting: Imagine a jar of this glorious sauce as a thoughtful homemade gift.
- Crowd-Pleasing: Elevates any dish from “nice” to “OMG, what is this magic?!”
Ingredients
You only need a few simple things for this magic blender sauce:
- 10 tablespoons butter: Unsalted is usually best so you can control the saltiness, but salted works too if that’s what you have!
- 3 large egg yolks: These are the heart of our emulsion, giving the sauce its rich, creamy texture.
- 1 tablespoon lemon juice: Freshly squeezed is key for that bright, zesty flavor that cuts through the richness.
- 1/4 teaspoon cayenne pepper: Just a tiny pinch for a subtle warmth that really makes the flavors pop. Don’t worry, it won’t make it spicy, just more interesting!
How to Make It
Get ready to be amazed at how simple this is. Grab your blender and let’s do this!
- Melt the Butter: First things first, melt your butter. I like to do this in a small saucepan over very low heat. You just want it melted, not browned or bubbly. Set it aside for a moment.
- Prep the Blender: Pop your egg yolks, lemon juice, and that little pinch of cayenne pepper into the blender jar.
- Emulsify Away! Now, here’s the magic. With the blender running on a low speed, you’re going to slowly, and I mean slowly, drizzle in that melted butter. Keep the blender going as you pour. You’ll see the mixture start to thicken and transform into a gorgeous, pale yellow, wonderfully emulsified sauce. It happens so fast!
Substitutions & Additions
While this recipe is perfection as is, you can totally play around with it!
- Herbs: Feel free to add a tablespoon of finely chopped fresh herbs like chives or parsley at the end for a burst of freshness.
- Spice: If you like a little more kick, you can increase the cayenne pepper, or even add a tiny pinch of paprika for color and a slightly different warmth.
- Citrus: A little lime juice can be a fun alternative to lemon for a different flavor profile.
Tips for Success
A few little tricks to make sure your Hollandaise is always a winner:
- Butter Temperature is Key: Make sure your butter is melted but not scorching hot. If it’s too hot, it can scramble the egg yolks. Just warm enough to be liquid is perfect.
- Slow and Steady Wins the Race: Drizzling the butter in slowly is the most crucial step for a stable emulsion. Don’t rush it!
- Don’t Over-Blend: Once the sauce is emulsified and thick, stop blending. Over-blending can sometimes cause it to break.
- Prep Ahead: You can melt your butter and measure your other ingredients a little bit ahead of time, but it’s best to blend the sauce right before you’re ready to serve it for the freshest, most vibrant flavor.
How to Store It
Hollandaise sauce is best enjoyed immediately, as it can separate if left sitting for too long or reheated. If you happen to have any leftovers (which is rare in my house!), you can store it in an airtight container in the refrigerator for about 1-2 days. To reheat, gently warm it over very low heat, whisking constantly, or give it a quick whirl in the blender again. Sometimes a tablespoon of warm water whisked in can help revive it.
FAQs
Can I make this without a blender?
Traditionally, Hollandaise is made with a whisk over a double boiler. It’s more hands-on and takes longer, but it is possible! The blender method is just so much easier and quicker.
My sauce broke! What happened?
This usually happens if the butter was too hot when added, or if it wasn’t drizzled in slowly enough. Don’t fret! Sometimes you can fix it by starting with a fresh egg yolk in a clean blender and slowly drizzling the broken sauce into it while blending.
How long does this sauce last?
As mentioned, it’s best fresh. If refrigerated, it’s generally good for 1-2 days, but the texture and emulsification might not be as perfect as when it’s freshly made.
What can I serve this Hollandaise with?
Oh, the possibilities are endless! Eggs Benedict is the classic, but it’s also divine over steamed asparagus, broccoli, salmon, chicken, steak, or even roasted potatoes. Get creative!
Easiest Blender Hollandaise Sauce
Equipment
- Blender
- Small saucepan for melting butter
Ingredients
Main ingredients
- 10 tablespoons butter unsalted is best, melted
- 3 large egg yolks
- 1 tablespoon lemon juice freshly squeezed
- 0.25 teaspoon cayenne pepper just a pinch
Instructions
- Melt the butter in a small saucepan over very low heat until just melted, not browned or bubbly. Set aside.10 tablespoons butter
- Place the egg yolks, lemon juice, and cayenne pepper in the blender jar.10 tablespoons butter
- With the blender running on low speed, slowly drizzle in the melted butter. Continue blending until the sauce is thick and emulsified.10 tablespoons butter