There’s no need to be intimidated making a deliciously creamy Hollandaise Sauce in minutes! Get out your blender for this recipe. It doesn’t get any easier!
The first time you make Hollandaise sauce can be a daunting experience. Double boilers, beat and work in fear that something will go wrong and the sauce separates.
However, not with this sauce! Put your fears aside … This Hollandaise recipe is ready in just a few simple steps and a handful of ingredients! You’ll feel like a gourmet chef serving the best Hollandaise sauce in a breakfast casserole, salmon, steamed vegetables, asparagus, poached eggs, egg muffins, or a frittata in less than 5 minutes.
The Dutch blender is so easy that I can even do it!
how to make hollandaise sauce
A good hollandaise generally depends on a whisk and good biceps. Due to my lack of bicep power, a blender comes in handy. You won’t believe how easy the recipe is to read: Combine the yolks, lemon juice, and seasonings in a blender + stream in hot melted butter thick, creamy Hollandaise sauce.
The friction of the blender blades along with the hot butter will heat the egg while mixing.
Depending on how thick or thin you prefer your Hollandaise sauce to be, use as much butter as you like. If you’re not sure, you can start with 3/4 cup of hot melted butter (6 oz / 190 g). Pour 1/4 cup first, let it mix for 3 seconds, then continue with another 1/4 cup.
As you start to mix the butter, it will thicken immediately. A little more butter will transform it into the consistency of mayonnaise. A little more butter will make it a silky smooth sauce.
Stop the blender after each addition to check consistency as you go.
This Hollandaise sauce is very quick to prepare, make sure it’s the last thing you prepare for your meal to serve it fresh and warm.
If for some reason your sauce hasn’t thickened (it usually happens if your butter wasn’t hot enough when you poured it into the yolks), you can microwave it for 5 seconds at a time, whisking between heaters, until it’s thick. taste. Be careful not to leave it in the microwave too long as the eggs will cook in the butter and stir.
Hollandaise sauce straight from the blender will thicken slightly at room temperature.
3 large egg yolks
1/4 teaspoon of salt
Pinch of ground black pepper
1 tablespoon of fresh lemon juice * (adjust to your liking)
1/2 cup unsalted butter (4 oz | 125 g)
Combine egg yolks, salt, pepper, and lemon juice in a blender.
Microwave butter in a microwave-safe container in 20-second increments until completely melted and warm to the touch.
Alternatively: melt the butter in a small saucepan until it begins to foam.
Cover the blender with a lid and mix the yolk mixture on high speed for 3 seconds.
With the blender still running, uncover (or remove the plastic piece from the center of the lid) and slowly pour the hot melted butter into a thin stream.
The sauce will begin to thicken with half of the mixed butter.
Try the flavor and season with a little extra salt and pepper, if necessary.