A Foolproof Classic, Quick and Creamy Hollandaise Sauce Made in Minutes
This rich and velvety Hollandaise sauce comes together effortlessly in a blender, perfect for drizzling over eggs Benedict, steamed asparagus, or grilled salmon. It’s a classic French sauce made from butter, egg yolks, and lemon juice, traditionally requiring careful whisking, but this method simplifies the process without sacrificing flavor or texture.
This luxurious sauce is ideal for weekend brunch, holiday breakfasts, or elegant dinner parties. Serve it at Easter, Christmas brunches, or any special occasion where you want to impress your guests.
How to Make From Scratch
- Blend Egg Yolks: Place egg yolks and lemon juice in the blender.
- Slowly Add Butter: Melt butter and slowly stream it into the blender while it runs.
- Blend Until Smooth: Blend the sauce until it reaches a smooth, creamy consistency.
When to Flip
No flipping is required—just blend until smooth!
How to Reheat
To reheat the sauce, place it in a heatproof bowl and gently warm it over simmering water (double boiler style). Stir constantly to prevent the sauce from separating. Avoid microwaving, as the sauce may curdle.
Can You Save the Batter?
This recipe doesn’t involve batter. However, Hollandaise sauce is best when served fresh. If you must store it, it can be kept in the fridge for up to one day.
Can You Freeze?
Hollandaise sauce doesn’t freeze well, as it can separate when thawed. It’s best to make it fresh when needed.
Ingredients
- 3 large egg yolks
- 1 tbsp fresh lemon juice
- 1/2 cup unsalted butter, melted and hot
- 1/4 tsp salt
- A pinch of cayenne pepper (optional)
Directions
- Prepare the Blender: Place the egg yolks and lemon juice in the blender. Blend for about 10 seconds to combine.
- Melt the Butter: Melt the butter in a saucepan or microwave until it’s hot but not browned.
- Blend and Add Butter: While the blender runs on low, slowly pour the hot butter in a steady stream. Continue blending until the sauce becomes thick and creamy.
- Season: Add salt and cayenne pepper (if using) and blend for a few more seconds.
- Serve Immediately: Pour the sauce over your favorite dish, like eggs Benedict or steamed vegetables.
Editor’s Note:
To ensure the sauce doesn’t curdle, ensure the butter is hot but not bubbling, and blend continuously as you pour it in. You can also adjust the lemon juice to taste for a more tangy or mild flavor.
Nutrition Facts (per serving):
Calories: 145
Fat: 15g
Protein: 2g
Carbohydrates: 1g
