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
Scale
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.
