This blender Hollandaise sauce offers the same ingredients and creamy texture as the traditional version, but without the hassle of a double boiler or risk of separating. The bright lemony flavor pairs perfectly with freshly steamed asparagus!
This quick and easy blender Hollandaise recipe Sauce shows that making Hollandaise sauce can be simple and stress-free, coming together in just minutes with minimal ingredients.
Table of Contents
Blender Hollandaise Sauce Ingredients
Here are the five basic ingredients you’ll need to create blender Hollandaise sauce:
- Egg yolks: Begin with three egg yolks to give the sauce its creamy base.
- Lemon juice: One tablespoon of lemon juice brings a fresh, bright flavor.
- Dijon mustard: Adds a sharp, tangy kick to the mix.
- Hot sauce: A dash (or more) of your favorite hot pepper sauce for a bit of heat.
- Butter: A full stick of butter is essential for a rich, velvety texture.
How to Make Blender Hollandaise Sauce
You can find the complete, detailed recipe below, but here’s a quick summary of how to make Hollandaise sauce using your blender:
- Combine the first four ingredients in the blender.
- Melt the butter in the microwave.
- With the blender running, slowly pour in the melted butter.
Tip: To keep the sauce warm until you’re ready to serve, place the blender container in a bowl of hot water.
How to Store Blender Hollandaise Sauce
Hollandaise sauce is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to two days. To reheat, warm the leftover blender Hollandaise gently in the microwave or oven.
What Makes Hollandaise “Break”?
If your Hollandaise sauce turns out curdled or runny instead of light yellow and creamy, it has “broken.” This can happen for a few reasons, such as overheating the egg yolks, adding too much butter, or pouring the butter too quickly.
To fix a broken Hollandaise, try one of these solutions:
- Transfer the broken sauce to a bowl placed over gently simmering water. Gradually whisk in cool water, one tablespoon at a time, until the sauce becomes smooth again.
- Alternatively, start fresh with new egg yolks in the blender. Blend the yolks for 30 seconds, then slowly pour the broken sauce into the egg yolks while the blender runs, instead of using newly melted butter.
Tips To Ensure a Creamy Hollandaise Sauce
Blend the egg yolks for a full 30 seconds in Step 2. This process helps heat the yolks and gives the sauce its proper thickness, preventing it from being too runny.
When adding butter, pour it in a slow, steady stream rather than all at once. Avoid melting the butter over high heat, as this can evaporate the water in the butter, and that small amount of water is essential for better emulsification.
If the butter is only slightly warm, it won’t heat the yolks enough to thicken the sauce. If your sauce is properly emulsified but still too thin, transfer it to the pot where you melted the butter and gently heat it over low heat, whisking continuously until it thickens.
Feedback and Recommendations from the Community
“I’ve made this numerous times exactly as written, and it always comes out perfectly,” shares one member of the Eliarecipes community. “It’s quick and simple.”
“I absolutely loved it,” raves Donna K. “It’s super easy, fast, and foolproof! Next time, I’ll add a little cayenne for extra spice.”
Ingredients
*3 large egg yolks
*1/4 teaspoon of salt
*A pinch of pepper (I prefer a small pinch of cayenne)
*1-2 tablespoons of fresh lemon juice (I tend to use around 2 tablespoons)
*1/2 cup of unsalted butter
Directions
Step 1: This sauce is best made just before serving and takes only about 3 minutes to prepare. In the blender, combine the egg yolks, salt, pepper, and 1 tablespoon of lemon juice. After the sauce is finished, you can add more lemon juice to adjust the flavor to your liking, helping you decide on the perfect proportion for next time.
Step 2: Slice the butter into chunks and add them to a small saucepan. Heat until it’s fully melted, hot, and foamy.
Step 3: Place the lid on the blender and blend the egg yolk mixture at high speed for 2 seconds. While keeping the blender running, remove the lid and slowly pour the hot melted butter in a thin, steady stream. (Consider using a towel for protection during this process.)
Step 4: As you add about two-thirds of the butter, the sauce will thicken to a creamy consistency. Discard any milky residue left at the bottom of the pan. Taste the sauce, then blend in additional seasonings or lemon juice to adjust the flavor as needed.
Step 5: If you’re not using the sauce right away, place the blender jar in lukewarm (not hot) water. Be sure to use the sauce within a few minutes, as it will begin to solidify if left for too long.
Step 6: Hollandaise sauce is perfect for enhancing a variety of tasty dishes. One of my favorites is using it to top a Nova Lox Benedict for an extra layer of richness.
NOTES
Raw Egg Warning: This sauce contains uncooked egg yolks, which may carry a slight risk of food-borne illnesses like salmonella. To minimize this risk, use fresh, clean, grade A or AA eggs that have been properly refrigerated and ensure the shells are intact to avoid contamination. Individuals with weakened immune systems, young children, and others who are vulnerable should avoid consuming raw or undercooked eggs. If you’re unsure about the risk, it’s best to consult with your physician.
Nutrition Facts (per serving)
| Nutritional Information (per serving) | Amount |
|---|---|
| Calories | 163 |
| Fat | 18g |
| Carbohydrates | 1g |
| Protein | 2g |
Blender Hollandaise Sauce Conclusion
Blender Hollandaise Sauce is a quick and easy way to enjoy the rich, creamy flavor of traditional Hollandaise without the hassle. With just a few simple ingredients and minimal effort, you can create a smooth, velvety sauce perfect for elevating dishes like eggs Benedict, vegetables, or seafood. It’s a foolproof method that delivers the same delicious results in a fraction of the time.
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