How to Make Blender Hollandaise Sauce: A Fool-Proof Guide
Skip the double-boiler and enjoy restaurant-quality richness with everyday kitchen tools.
How to Make Blender Hollandaise Sauce
If you’ve always considered Hollandaise sauce intimidating or high-maintenance, it’s time to meet your new favorite kitchen trick: blender Hollandaise. This method lets you achieve the rich, velvety sauce worthy of a classic French brunch, but with minimal stress, dishes, or risk of failure. Whether you’re topping eggs Benedict, fresh asparagus, fish, or steak, this foolproof technique delivers flavor and elegance in just a few minutes.
What Is Hollandaise Sauce?
Hollandaise is one of the five French mother sauces, famous for its lush, creamy texture and tangy, buttery flavor. Traditionally, it’s made by emulsifying egg yolks and lemon juice with melted butter over gentle heat. The key challenge lies in achieving a smooth emulsion without scrambling the eggs—something that a blender makes nearly foolproof.
- Origin: France, classic in eggs Benedict and steak dishes.
- Main flavors: Buttery, tangy, with a gentle kick when seasoned.
- Classic uses: Eggs Benedict, asparagus, salmon, tenderloin, and more.
Why Make Hollandaise in a Blender?
The blender method is a shortcut that replaces the double-boiler and the continuous whisking with a reliable, simple technique. The high-speed blades help emulsify the sauce and gently heat the eggs as the hot butter is incorporated, reducing the risk of curdling and ensuring a silky, stable texture every time.
- Less risk of separation: The continuous motion prevents fat from separating from the yolks.
- No special equipment: Only a standard blender is needed—no need for a bain-marie or special whisks.
- Quicker cleanup: Fewer pans and utensils are used.
- Consistent results: The method is repeatable and approachable for beginners.
Ingredients You’ll Need
This Hollandaise sauce requires only a handful of fresh, everyday ingredients. For classic flavor and best texture, use the highest quality you can find.
- 2 sticks (1 cup) unsalted butter
- 3 large egg yolks, room temperature
- Juice of 1 lemon (about 2–3 tbsp)
- Cayenne pepper (optional, for a gentle heat)
- Salt, to taste
Note: For the sauce to emulsify properly, ensure your egg yolks are room temperature and your butter is freshly melted and hot. Cold yolks can lead to curdling when the hot butter is added.
Step-By-Step Directions
- Melt the butter. In a small saucepan, melt 2 sticks of unsalted butter over medium heat until sizzling. Do not let it burn. The butter should be piping hot—this is essential for gently cooking the yolks in the blender.
- Prepare the egg yolks. Separate 3 eggs, placing only the yolks in the blender. (Reserve the whites for another use, such as meringue or omelets.)
- Combine yolks. Switch the blender on low speed to lightly combine the yolks and get them moving.
- Slowly add hot butter. With the blender running, slowly pour the melted butter into the blender in a thin, steady stream. Do not rush this step! If your blender lid has a removable insert, remove it to pour the butter through; otherwise, lift the lid very slightly as needed for safety.
- Add lemon juice. After all the butter is incorporated, add in the juice of one lemon. This provides the essential tang and helps balance the richness.
- Season. Check the sauce’s thickness, then add a generous pinch of cayenne pepper and a little salt. Blend briefly to combine.
- Check & adjust. If the sauce is too thick or struggling to blend smoothly, add a small splash of lemon juice, blend again, and repeat until the sauce moves easily through the blades. Tip: Never use a metal utensil in the blender while it’s running—always stir by hand after pausing the motor.
- Serve immediately. Pour the finished Hollandaise onto eggs Benedict, steamed vegetables, or grilled fillets.
Tips for Perfect Blender Hollandaise
- Temperature matters: Start with room temperature yolks and very hot melted butter for an easy, stable emulsion.
- Stream butter slowly: Pouring hot butter too quickly may cause the sauce to break. Patience is key for texture.
- Season last: Adding cayenne and salt after blending allows you to control the flavor and heat more precisely.
- Fixing thickness: If your sauce becomes too thick, blend in a little more lemon juice or even warm water. If it’s too thin, blend for a few seconds more.
- Serve warm: Hollandaise sauce is best served just after making; it can thicken or separate if left to sit or chilled.
What others are reading
Understanding the Science: Emulsification in Hollandaise
The magic of Hollandaise is all about emulsification—blending two liquids that don’t usually mix (like butter and lemon juice) into a uniform, creamy sauce. Egg yolks act as natural emulsifiers, while the blender’s blades mimic the whisking action of traditional recipes:
- Egg yolk proteins bind the butterfat and lemon juice, giving a stable sauce.
- The blender creates tiny fat droplets suspended in liquid, leading to the signature creamy texture.
- The hot butter gently cooks the yolks during the blending process, eliminating any raw taste and thickening the sauce.
This process is much less finicky than traditional double-boiler methods, and less prone to splitting or curdling.
Delicious Ways to Use Hollandaise Sauce
Hollandaise is not just for Eggs Benedict! Its versatility and flavor elevate countless dishes.
- Eggs Benedict: The classic: poached eggs and Canadian bacon on English muffins, topped with Hollandaise.
- Asparagus: Drizzle over steamed or roasted spears for a springtime favorite.
- Salmon or White Fish: Spoon over poached, grilled, or baked salmon, cod, or halibut.
- Grilled Steak or Tenderloin: Hollandaise also complements beef, especially filet mignon.
- Roasted Potatoes or Hash Browns: Add a spoonful for a decadent brunch side.
- Vegetable side dishes: Broccoli, brussels sprouts, or artichokes shine under a light coating.
Frequently Asked Questions (FAQs)
Q: Can I make Hollandaise sauce ahead of time?
A: Hollandaise sauce is best served fresh, as it tends to thicken or separate when cooled and reheated. If you need to hold it, keep it in a warm spot (not hot) for up to 1 hour, occasionally stirring. Reheating can be tricky—do so gently over a bowl of warm water, never directly over heat, and whisk constantly if reheating by hand.
Q: What if my sauce breaks or separates?
A: If your hollandaise breaks (looks curdled or separated), don’t panic! Transfer to a clean dish, add 1 tablespoon of warm water to the blender, and blend on low while gradually adding the broken sauce. The emulsion should re-form.
Q: Can I flavor my Hollandaise differently?
A: Absolutely. Go classic with cayenne, or try a pinch of white pepper, Dijon mustard, tarragon, or even a splash of hot sauce for added zing.
Q: Are there any substitutes for butter or eggs?
A: Butter is essential for classic texture and flavor, but clarified butter or ghee can be used. Egg yolks are necessary for emulsification; vegan alternatives are not recommended for true Hollandaise.
Q: Can I make Hollandaise without a blender?
A: You can make it with a hand whisk over a double boiler, but the process is more labor-intensive and less foolproof. An immersion blender also works well with the method above.
Nutritional Information (Estimate per Serving)
| Nutrient | Per Serving |
|---|---|
| Calories | ~593 |
| Total Fat | ~59.5g |
| Saturated Fat | ~10.5g |
| Cholesterol | ~8.9mg |
| Sodium | ~483mg |
| Total Carbohydrate | ~17g |
| Sugars | ~14.5g |
| Protein | ~0.3g |
| Calcium | ~10.6mg |
*These values are rough estimates and will vary based on portion size and ingredient brands used.*
Expert Tips & Troubleshooting
- Don’t burn your butter: Sizzling, but not browned, butter is key. Browned butter introduces unwanted nutty flavors.
- Thin, steady stream: The slower and steadier the butter is poured, the creamier and more stable your sauce will be.
- Sauce too thick? Blend in a splash of warm lemon juice or water.
- Sauce too thin? Try blending a bit longer to emulsify. If still runny, add a little extra melted butter.
- Leftover sauce: Use it immediately. Reheating is possible but delicate; try a double boiler and whisk constantly with a splash of warm water.
Blender Hollandaise Recipe Card
Simple Blender Hollandaise Sauce
- Yield: About 1 cup (Serves 3–4 generously)
- Prep Time: 5 minutes
- Cook Time: 5 minutes
Ingredients
- 2 sticks unsalted butter
- 3 large egg yolks, room temperature
- Juice of 1 lemon
- Cayenne pepper (optional)
- Salt
Instructions
- Melt butter until sizzling hot, but not browned.
- In a blender, combine egg yolks. Run on low to blend.
- While running, slowly stream in hot butter.
- Add lemon juice, cayenne, and salt. Blend briefly.
- Adjust thickness and seasoning as needed.
- Serve immediately over your favorite dish!
Final Thoughts
Once mysterious and difficult, Hollandaise sauce can be a staple in your culinary repertoire. With just a blender and everyday ingredients, you’ll enjoy restaurant-quality results right at home. Perfect for brunches, holidays, or any meal that deserves a touch of luxury, blender Hollandaise is the ultimate kitchen hack for cooks of any skill level.
Frequently Asked Questions (FAQs)
Q: How long can you keep blender Hollandaise sauce?
A: Fresh Hollandaise is best, but can be kept warm (not hot) for up to 1 hour. Reheating must be done carefully over gentle heat with constant whisking.
Q: Can you freeze Hollandaise sauce?
A: Freezing is not recommended as the emulsion will likely break when thawed. Make only what you’ll use fresh.
Q: What’s the best blender for this recipe?
A: Use any standard countertop blender that allows you to remove a lid insert for pouring melted butter in a steady stream.
Q: Is there a dairy-free version?
A: Margarine or plant-based butters may work, but results will differ from classic Hollandaise. For authentic flavor and texture, real butter is recommended.
Q: Is this recipe safe for pregnant women?
A: The hot butter helps cook the egg yolks, making it much safer than raw yolk recipes. If concerned, use pasteurized eggs for extra safety.
References
- https://www.foodrepublic.com/1622943/ree-drummond-blender-hollandaise-sauce/
- https://www.thepioneerwoman.com/food-cooking/recipes/a8865/eggs-benedict/
- https://www.recipezazz.com/recipe/pioneer-womans-blender-hollandaise-sauce-6013
- https://www.thepioneerwoman.com/food-cooking/recipes/a11485/how-tomake-blender-hollandaise-sauce/
- https://cookthestory.com/easiest-hollandaise-sauce-made-blender/
- https://www.youtube.com/watch?v=dgAWM-zTOTc
- https://toriavey.com/julia-childs-easy-blender-hollandaise-sauce/
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