If you’ve ever wished for a hollandaise sauce that comes together quickly, tastes divine, and keeps things simple, then the Blender Hollandaise Sauce (5 Minute Recipe) Recipe is about to become your new best friend in the kitchen. This luscious, creamy sauce bursts with tangy lemon and just the right hint of spice, all whipped up in a flash using a blender. It’s perfect for elevating eggs Benedict, vegetables, or even fish, making any meal feel restaurant-worthy without the stress or fuss.
Ingredients You’ll Need
These ingredients are straightforward and accessible, yet each plays a vital role in crafting the silky texture and vibrant flavor of this sauce. You’ll see how a handful of pantry staples transform into something spectacular.
- 4 egg yolks: The foundation of your hollandaise, giving it richness and body.
- 1/2 teaspoon Dijon mustard (or 1 teaspoon): Adds subtle tang and depth to balance the butter.
- 1 tablespoon fresh squeezed lemon juice (+ 1 teaspoon): Brightens the sauce with zesty acidity that cuts through richness beautifully.
- 1/8 teaspoon cayenne pepper: A tiny kick that wakes up the palate without overpowering.
- 2-3 dashes salt: Essential for enhancing all the flavors.
- Black pepper (to taste): Adds a touch of warmth and complexity.
- 1/2 cup butter (1 stick, melted and hot): The hero ingredient that creates that characteristic silky hollandaise texture.
How to Make Blender Hollandaise Sauce (5 Minute Recipe) Recipe
Step 1: Combine the Base Ingredients
Start by adding your egg yolks, Dijon mustard, lemon juice, cayenne pepper, salt, and black pepper into the blender. Blend these together until the mixture is perfectly smooth. This creates a creamy base that sets you up for sauce magic.
Step 2: Melt the Butter
Next, melt the butter in a microwave-safe bowl, heating it until it’s not just melted but very hot. The temperature of the butter is crucial because it helps thicken the sauce quickly and smoothly once combined.
Step 3: Slowly Add Hot Butter
Now the fun part: with your blender running on low, carefully pour the hot melted butter through the top spout. Watch as the sauce thickens almost instantly into a rich, velvety texture that hollandaise is famous for. This swift incorporation is what makes this Blender Hollandaise Sauce (5 Minute Recipe) Recipe so impressive and easy.
Step 4: Adjust Seasonings
Give your sauce a taste and adjust the seasoning if needed. Sometimes a touch more salt or pepper can bring the flavors into perfect harmony for your palate.
Step 5: Keep Warm Without Overheating
Pour the sauce into a suitable container like a gravy boat or bowl, then nestle it in a bowl of very hot water to keep it warm. This method protects the sauce from curdling, which can happen if you microwave it for reheating.
Step 6: Serve Immediately
This sauce shines best fresh and warm, so serve it right away to enjoy its creamy, buttery goodness at its peak.
Step 7: Reheating Tips
If you have leftovers, avoid reheating in the microwave. Instead, gently run your sauce container under hot water to warm it without risking the sauce splitting.
How to Serve Blender Hollandaise Sauce (5 Minute Recipe) Recipe
Garnishes
A sprinkle of fresh chopped chives or finely minced tarragon elevates the look and adds a fresh herbal note that complements the richness beautifully. A little lemon zest on top also adds a zingy, aromatic brightness.
Side Dishes
This sauce is a match made in heaven with classic sides like steamed asparagus, roasted potatoes, or sautéed spinach. It also pairs wonderfully with poached eggs, smoked salmon, and delicate fish fillets, transforming simple plates into celebrations of flavor.
Creative Ways to Present
Think beyond traditional eggs Benedict! Try drizzling this hollandaise over grilled artichokes or roasted cauliflower for an unexpected twist. It’s just as lovely spooned over crab cakes or even drizzled lightly on avocado toast for a luxurious brunch flair.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Blender Hollandaise Sauce (5 Minute Recipe) Recipe in an airtight container in the refrigerator for up to two days. Be sure to rewarm gently before serving to preserve its silky texture.
Freezing
Freezing is not recommended for hollandaise sauce because it tends to separate and lose its luscious texture upon thawing. Enjoy it fresh or refrigerated instead for best results.
Reheating
When you’re ready to enjoy your sauce again, warm it by placing the container in hot water rather than using a microwave. This gentle reheating method keeps it smooth without curdling or breaking.
FAQs
Can I use whole eggs instead of egg yolks in the Blender Hollandaise Sauce (5 Minute Recipe) Recipe?
Using whole eggs will change the texture and richness of the sauce. The yolks specifically provide the creamy thickness and silkiness hollandaise is known for, so it’s best to stick with yolks for authentic results.
Is it safe to use raw egg yolks in this recipe?
The eggs are not cooked with direct heat but emulsified with hot butter, which warms the mixture slightly. For extra safety, use pasteurized eggs or very fresh eggs from a trusted source.
Can I substitute lemon juice with vinegar?
Lemon juice offers brightness and a fresh citrus aroma that vinegar can’t fully replicate. While white wine vinegar can work in a pinch, expect a slightly different tang and flavor profile.
How do I prevent the sauce from curdling?
The key is temperature control—add hot butter slowly while blending, and keep the sauce warm in a hot water bath rather than reheating it aggressively. Avoid microwaving to keep it stable and creamy.
What if my sauce is too thick or too thin?
If it’s too thick, whisk in a little warm water or lemon juice until you reach the desired consistency. If it’s too thin, adding a touch more warm butter while blending often helps thicken it up nicely.
Final Thoughts
This Blender Hollandaise Sauce (5 Minute Recipe) Recipe truly makes hollandaise accessible to everyone. It’s quick, dreamy, and foolproof, turning everyday ingredients into a supremely elegant sauce that feels like a kitchen triumph every time. Give it a go at your next meal—you’ll wonder how you ever lived without this speedy culinary gem!
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Blender Hollandaise Sauce (5 Minute Recipe) Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 4 to 4.4 servings
- Category: Sauces
- Method: Blending
- Cuisine: French
Description
A quick and easy Blender Hollandaise Sauce recipe that comes together in just 5 minutes. This classic French sauce is creamy, tangy, and perfect for drizzling over eggs Benedict, steamed vegetables, or grilled fish. Using a blender simplifies the emulsification process, ensuring a smooth and velvety texture without the risk of curdling.
Ingredients
Hollandaise Sauce Ingredients
- 4 egg yolks
- 1/2 teaspoon Dijon mustard (or 1 teaspoon)
- 1 tablespoon fresh squeezed lemon juice (+ 1 teaspoon extra for adjusting taste)
- 1/8 teaspoon cayenne pepper
- 2–3 dashes salt
- Black pepper, to taste
- 1/2 cup butter (1 stick), melted and very hot
Instructions
- Combine Ingredients: In a blender, add the egg yolks, Dijon mustard, lemon juice, cayenne pepper, salt, and black pepper. Blend the mixture until it becomes smooth and well combined.
- Melt Butter: In a small bowl, microwave the butter for about one minute until it is fully melted and very hot. This heat is crucial for emulsifying the sauce properly.
- Add Hot Butter Slowly: With the blender lid’s spout open, turn the blender on low speed and slowly pour in the hot melted butter. The sauce should thicken immediately as the butter emulsifies with the egg yolks.
- Adjust Seasoning: Taste the sauce and adjust seasoning by adding more salt or pepper if needed to suit your preference.
- Keep Sauce Warm: Pour the finished sauce into a measuring cup, bowl, or gravy boat. To keep it warm, place this container into another bowl filled with very hot water. Avoid microwaving as it may cause the sauce to curdle.
- Serve Immediately: Serve the sauce fresh to enjoy its creamy, rich texture at its best.
- Reheating Tips: Never microwave the hollandaise sauce to reheat. Instead, briefly run the container under hot water to gently warm it without ruining the emulsion.
Notes
- Use fresh egg yolks for best results and food safety.
- Keep the melted butter very hot when adding to the blender to ensure proper emulsification.
- The cayenne pepper adds a subtle heat but can be omitted if you prefer a milder sauce.
- If the sauce separates, you can try blending again on low speed to bring it back together.
- Serve immediately as hollandaise is best fresh and warm.
