This blender hollandaise sauce provides you the wealthy, silky taste of basic hollandaise with out the stress of whisking it by hand over the range. If you need a simple sauce for eggs Benedict, asparagus, salmon or brunch, this fast blender technique is quick, dependable and beginner-friendly.
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I cannot take credit score for this technique. It isn’t something new, it’s really the best way Julia Child’s made hollandaise sauce and has been repeated time and time once more by well-known cooks right down to America’s Test Kitchen and Serious Eats.
Why This Blender Hollandaise Works
- The blender creates a quick, secure emulsion.
- The sauce will get gently warmed from the mixing course of.
- Dijon provides taste and helps assist the emulsion.
- Lemon juice balances the richness so it doesn’t style flat or greasy.
- It’s sooner and extra beginner-friendly than stovetop hollandaise.
What is Hollandaise Sauce?
Hollandaise sauce is a basic French sauce made out of egg yolks, butter, and lemon juice, blended right into a wealthy, velvety emulsion. It is thought for its clean texture, buttery taste, and pale golden coloration, and is usually served with eggs Benedict, asparagus, broccoli, crab muffins, steak, and seafood dishes like smoked salmon. Whether it reveals up at brunch or on a steakhouse menu, hollandaise sauce provides an opulent end to each easy greens and chic entrees.
Traditional hollandaise sauce is made by whisking egg yolks and butter over mild warmth till thick and creamy, however that technique might be tough and simple to overcook. A blender hollandaise sauce is a a lot simpler, foolproof choice as a result of it rapidly emulsifies the eggs and butter with out the stress of standing over the range. The result’s a clean, wealthy, and silky sauce that tastes simply as elegant, however is easy sufficient for residence cooks to make in minutes.
Ingredients You Need for Blender Hollandaise Sauce
You solely want a handful of easy components to make this blender hollandaise sauce. A full checklist of components with measurements for this recipe is out there within the printable recipe card under.
- Egg yolks – These create the creamy base of this sauce, in addition to play an enormous function within the emulsification course of.
- Fresh lemon juice
- Unsalted butter
- Dijon mustard
- Fine sea salt
- Hot sauce
- White pepper
How to Make Blender Hollandaise Sauce (Step-by-Step)
You can have this creamy sauce prepared very quickly with these easy steps.
- Blend egg yolks, mustard and lemon juice. Combine egg yolks, Dijon mustard and lemon juice in a blender. Cover, and mix on excessive. The combination will mix and begin to lighten.
- Slowly pour in butter. Reduce blender pace and take out the center stopper within the heart of the lid. Slowly pour in butter in a gentle stream whereas the blender is working. You may get a number of spits and spatters.
- Mix till thickened. Continue to combine till sauce has thickened, which is able to occur inside one minute.
- Add seasonings and scorching sauce. Add salt and non-compulsory scorching sauce or white pepper, pulse to mix.
- Heat slowly. Sauce shall be semi-warm from agitation within the blender, however you possibly can warmth additional by setting the entire blender in giant bowl of scorching water or place sauce in a double boiler sauce pan on low warmth, stirring always.
How to Fix Broken Hollandaise Sauce
Blend a contemporary egg yolk with a teaspoon of heat water, then slowly drizzle within the damaged sauce till it comes again collectively.
Chef’s Tips
- Use heat melted butter, not scorching scorching butter. Too scorching and also you threat scrambling the yolks.
- Room temperature egg yolks mix extra easily and emulsify sooner.
- A small blender works higher for small batches. In an enormous blender, the blades might not catch the yolks effectively.
- If the sauce will get too thick, add 1 teaspoon heat water at a time till it loosens.
- If it breaks, mix in 1 contemporary yolk plus 1 teaspoon heat water, then slowly drizzle within the damaged sauce.
- Serve heat, not scorching. Hollandaise is a diva. She likes mild warmth and can completely throw a match if overheated.
- Taste earlier than serving. Sometimes it wants yet one more squeeze of lemon or pinch of salt to actually get up.
The Best Ways to Use Hollandaise
What are you able to serve blender hollandaise sauce with? The prospects are limitless and never simply restricted to breakfast. Here are a few of my different favorites:
- Sautéed or baked greens
- Breakfast meals
And in order for you
to go the standard route with benedicts, listed here are my favourite combos:
- Classic Eggs Benedict– ham, poached eggs, chives
- Crab Cakes
Benedict- crab muffins poached eggs, Boursin cheese - Southwestern
Benedict- Boursin cheese, salsa verde,
poached eggs - Roast Beef
Benedict- roast beef slices, poached egg, chives - Tex-Mex Benedict- shredded beef, straightforward home made salsa, poached eggs
- BBQ Benedict-
pulled pork, poached eggs, BBQ sauce, scallions
Frequently Asked Questions
Yes! It is! So is mayonnaise. If you might be apprehensive, you possibly can at all times purchase pasteurized eggs. You may gently heat hollandaise sauce in a double boiler, however watch out to not warmth over 150 levels F otherwise you threat the sauce cooking and turn into grainy.
They are the identical base, however Béarnaise has some added flavors like shallots, peppercorns and contemporary herbs like tarragon.
It’s a thick, creamy sauce that’s yellow in hue. The precise shade of yellow will differ relying on the egg yolk and added components. I, personally, like a lemony, contemporary and vivid hollandaise with a chunk of acidity, however not quite a lot of pepper. Some folks choose so as to add cayenne pepper.
The primary purpose is that the sauce obtained too scorching. Hollandaise sauce might be heat, however not scorching. But when it comes right down to it, Hollandaise sauce is an emulsification and people are, by definition, unstable. Make positive you stir to maintain these molecules collectively. The BEST option to make this occur or repair the problems is to offer it a whirl in your blender.
Usually the butter was added too rapidly, the components had been too cool, or the blender blades didn’t totally catch the yolks.
More Delicious Breakfast Recipes
They say breakfast is a very powerful meal of the day- listed here are a few of my breakfast favorites.
Blender Hollandaise Sauce
This blender hollandaise sauce is wealthy, silky, lemony, and simple to make in minutes. Perfect for eggs Benedict, asparagus, salmon, and brunch recipes.
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Servings: cup
Combine the 4 egg yolks, 1 teaspoon Dijon mustard and 1 tablespoon contemporary lemon juice in a blender. Cover, and mix on excessive for 1-2 minutes. The combination will mix and begin to lighten.
Reduce the blender pace and take out the center stopped within the heart of the lid. Slowly pour within the melted ½ cup unsalted butter in a gentle stream whereas the blender is working.
Scrape down the aspect and proceed to combine till sauce has thickened, roughly 1 minute.
Add the 1/4 teaspoon tremendous sea salt and non-compulsory ¼ teaspoon scorching sauce or 1/4 teaspoon floor white pepper, pulse to mix.
The sauce shall be semi-warm from agitation within the blender, however you possibly can warmth additional by setting the entire blender in giant bowl of scorching water or place sauce in a double boiler sauce pan on low warmth, stirring always.
If you’ve tried this recipe, come again and tell us the way it was within the feedback or star rankings.
To rewarm, use very mild warmth. A bowl set over heat water works higher than a microwave, which may overheat the sauce too rapidly and trigger separation.
Freezing: I don’t recommend freezing hollandaise sauce because it does use uncooked eggs and is an emulsion. It will separate and be yucky when thawed with a a lot greater change of getting associated meals sickness.
Calories: 1405 kcal, Carbohydrates: 6 g, Protein: 17 g, Fat: 148 g, Saturated Fat: 87 g, Polyunsaturated Fat: 9 g, Monounsaturated Fat: 43 g, Trans Fat: 5 g, Cholesterol: 1362 mg, Sodium: 947 mg, Potassium: 174 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 5174 IU, Vitamin C: 9 mg, Calcium: 168 mg, Iron: 3 mg
