What Is Hollandaise Sauce?
Hollandaise sauce is a classic French sauce made from egg yolks, melted butter, lemon juice, and seasonings. It is a rich and creamy sauce that is often served with eggs benedict, asparagus, or fish. Naturally, it’s the perfect topping for our crab cake benedict, but it goes well with a variety of brunch recipes!
Making hollandaise sauce can be a bit daunting, as it requires tempering the egg yolks and then slowly adding the melted butter. However, making it in a blender simplifies the process and also makes it less likely to result in a broken sauce. A win-win!
Why This Blender Hollandaise Is Foolproof
- You don’t have to worry about tempering the eggs, which can be intimidating. It takes just seconds to mistakingly end up with scramble eggs, and then you have to start all over. Not with this method!
- The blender heats the sauce as it blends, which helps to prevent the eggs from scrambling.
- Using a blender also allows you to stream the melted butter in slowly, which helps to prevent the sauce from breaking.
To make blender hollandaise sauce, you’ll need the following:
- 3 large egg yolks
- About 1 tablespoon of fresh lemon juice
- Dijon mustard
- Kosher salt
- Pinch of cayenne pepper or a dash of hot sauce (like Tobasco)
- Unsalted butter, melted and very hot
You’ll also need a blender, of course!
- Don’t have Dijon mustard? You can use ¼ teaspoon of dry mustard powder instead.
- If you don’t have fresh lemons, you can substitute with white wine vinegar (though it’ll have a slightly different tang).
- Prefer it less spicy? Leave out the cayenne pepper.
- You can substitute vegetable oil for the butter, but the sauce will not be as rich and creamy.
How To Make Hollandaise Sauce In A Blender
- Combine the egg yolks, lemon juice, mustard, and cayenne pepper in a blender. Blend for 10 seconds, or until the mixture is smooth.
- With the blender running, slowly drizzle in the melted butter in a thin stream. Blend until the egg yolk mixture is thick and creamy, about 30 seconds.
- Season with salt and pepper to taste.
Yes, you can make hollandaise sauce up to 24 hours in advance. Store it in an airtight container in the refrigerator. When you are ready to serve, reheat the sauce in a bain-marie (a water bath) over low heat, stirring constantly, until warmed through.
Hollandaise sauce doesn’t freeze well due to its emulsified nature. Upon thawing, the texture may become grainy and separated.
Don’t worry, it can usually be fixed! Simply whisk in a few drops of cold water or lemon juice until the sauce is smooth again.
How To Serve
Hollandaise sauce has a rich, creamy, and buttery flavor, with a slightly tangy taste from the lemon juice, so it works well with a lot of dishes! It’s traditionally served with eggs benedict, but it can also be served with roasted asparagus, grilled fish, or poached chicken.
You can also use hollandaise sauce as a dipping sauce for vegetables or as a topping for grilled cheese sandwiches.
Easy and flavorful, this homemade hollandaise is one of our favorite sauces to enjoy at home. We can’t wait for you to give it a try!
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5-Minute Blender Hollandaise Sauce
- 8 Tbsp unsalted butter use 10 Tbsp for a thinner sauce
- 3 large egg yolks
- 1 Tbsp fresh lemon juice
- ½ tsp Kosher salt
- ¼ tsp Dijon mustard
- pinch of Cayenne pepper
- Melt the butter. Begin by melting 8 Tbsp unsalted butter in a small saucepan. over medium heat. For a thinner sauce, use 10 Tbsp unsalted butter. Try not to let the butter boil, as this allows some of the moisture to escape and evaporate.
- Mix the egg yolks and lemon juice. Combine 3 large egg yolks, 1 Tbsp fresh lemon juice, ½ tsp Kosher salt, ¼ tsp Dijon mustard, and a pinch of Cayenne pepper in a blender, then blend until mixed well, about 30 seconds.
- Stream in the melted butter. Remove the rubber plug from the top of the blender, and with the speed on low, slowly stream in the hot melted butter. Blend until the hollandaise is smooth, creamy, and fully emulsified. Serve immediately!
- Hollandaise sauce is best within 30 minutes of making, however, you can store the leftovers in a fridge and reheat. Wrap tightly or store in an airtight container in a fridge for 1 or 2 days.
- Make-ahead: If making shortly before serving, keep warm in a double boiler for up to 1 hour. Be sure to stir well before serving.
- Reheat gently using a bain marie (double boiler method) on a stovetop or in a microwave in short bursts, stirring in between.
- Lemon juice: You can substitute with white wine vinegar, but the hollandaise will have a slightly different tang.
- Dijon mustard: Grainy mustard or even a pinch of dry mustard will work in a pinch.
- Don’t want any spice? Simply omit the Cayenne pepper.