Blender Hollandaise Sauce: A Foolproof Recipe for Perfection

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There’s something magical about hollandaise sauce. Whether drizzled over poached eggs for a classic Eggs Benedict, paired with steamed asparagus, or served alongside tender roasted salmon, its rich, creamy, buttery flavour elevates any dish.

However, hollandaise has a reputation for being tricky to make. Traditional methods often involve double boilers, constant whisking, and a steady hand to prevent curdling. Enter Blender Hollandaise Sauce—a modern, hassle-free way to create this culinary masterpiece. You can whip up a luxurious sauce in minutes with just a few ingredients and your trusty blender. In this guide, we’ll walk you through every step and share tips to ensure success every time.

Nutrition Information (Per Serving)

Serving Size: 2 tablespoons
Calories: 210
Sugar: 0g
Sodium: 90mg
Fat: 23g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 2g
Cholesterol: 120mg

Why You’ll Love This Recipe

Effortless Preparation: Say goodbye to complicated techniques—this method is quick and straightforward.
Fail-Proof: Using a blender minimizes the risk of the sauce separating or curdling.
Versatile: Perfect for Eggs Benedict, roasted vegetables, seafood, or steak.
Customizable: Adjust the flavour with extra lemon juice or a pinch of spice.
Restaurant-Quality at Home: Impress guests with a sauce that looks and tastes gourmet.

Ingredients

3 large egg yolks
1 tbsp freshly squeezed lemon juice (plus more to taste)
1/2 cup unsalted butter, melted and hot
1/4 tsp salt (or to taste)
Pinch of cayenne pepper (optional)

Ingredients and Substitutions

1. Egg Yolks

Egg yolks provide a creamy texture and rich flavour. If you’re concerned about raw eggs, use pasteurized yolks.

2. Lemon Juice

Freshly squeezed lemon juice brightens the sauce and balances the richness. For a milder tang, try white wine vinegar.

3. Butter

Unsalted butter is preferred to control the seasoning. Ghee can be used for a slightly nuttier flavour.

4. Cayenne Pepper

It adds a subtle kick. You can substitute paprika or leave it out for a milder version.

How to Make Blender Hollandaise Sauce (Step-by-Step)

Step 1: Gather Ingredients

Prepare your ingredients in advance to ensure a smooth process. Melt the butter and let it heat until it bubbles but not browned.

Step 2: Blend the Egg Yolks and Lemon Juice

Combine the egg yolks, lemon juice, salt, and cayenne pepper in your blender. Blend for 20-30 seconds to create a light, frothy base.

Step 3: Incorporate the Butter

Slowly pour in the hot butter with the blender running on low speed. The gradual addition ensures proper emulsification, resulting in a silky sauce.

Step 4: Adjust Consistency and Seasoning

Taste the sauce and tweak it as needed. If it’s too thick, blend in a small amount of warm water until you reach the desired consistency.

Step 5: Serve Warm

Transfer the hollandaise to a serving bowl or pour directly over your dish. If not serving immediately, keep it warm by placing the bowl over hot (not boiling) water.

Expert Tips for Success

Use Hot Butter: The heat is essential for emulsifying the yolks and creating a smooth sauce.
Don’t Rush: Pour the butter in slowly to avoid breaking the emulsion.
Keep Warm Carefully: Hollandaise doesn’t reheat well, so keep it warm or fresh before serving.
Experiment with Flavor: Add a teaspoon of Dijon mustard or a splash of white wine for a unique twist.

Variations and Customizations

1. Herb Hollandaise

Stir in finely chopped tarragon, dill, or chives for a herby flavour perfect with fish or chicken.

2. Spicy Hollandaise

Add a pinch of chili powder or a dash of hot sauce for a fiery kick.

3. Citrus Twist

Replace some lemon juice with orange or lime juice for a citrusy variation.

4. Vegan Alternative

Swap the egg yolks and butter for plant-based substitutes like cashews and nutritional yeast blended with water and lemon juice.

Storage and Reheating Instructions

Storage

Hollandaise sauce is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 24 hours.

Reheating

Reheat gently over low heat or by placing the container in warm water. Whisk or stir constantly to maintain the emulsion. Avoid microwaving, as it may cause the sauce to separate.

Serving Suggestions

Classic Eggs Benedict: Pair it with poached eggs, English muffins, and ham or smoked salmon.
Vegetable Side Dish: Drizzle over steamed asparagus, broccoli, or artichokes.
Seafood Delight: Serve with grilled salmon, crab cakes, or shrimp.
Steak Sauce: A luxurious topping for filet mignon or ribeye steak.

Frequently Asked Questions (FAQs)

Q: Can I make hollandaise sauce ahead of time?

A: While hollandaise is best served fresh, you can prepare it an hour before and keep it warm in a double boiler.

Q: What if my sauce breaks?

A: If your hollandaise separates, blend in a tablespoon of warm water or another egg yolk to bring it back together.

Q: Is it safe to eat raw egg yolks?

A: If concerned, use pasteurized eggs to eliminate the risk of foodborne illness.

Eggs Benedict with Smoked Salmon
- A twist on the classic dish featuring silky hollandaise and rich smoked salmon.
Steamed Asparagus with Lemon Butter Sauce
- Another simple yet elegant sauce recipe to complement veggies.
Garlic Butter Shrimp
- A quick, flavorful seafood recipe that pairs beautifully with hollandaise.

Conclusion

Mastering Blender Hollandaise Sauce transforms your culinary repertoire. This foolproof method delivers all the richness and flavour of traditional hollandaise without the fuss. Whether hosting brunch or looking to elevate dinner, this recipe is a must-try.

So, grab your blender, melt some butter, and prepare to drizzle your way to deliciousness. Enjoy!

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