This traditional hollandaise sauce recipe is straightforward to make within the blender! Wealthy, creamy, and tangy, it is scrumptious on eggs Benedict, greens, and extra.
Have you ever ever made home made hollandaise sauce? I gained’t choose should you say no. This traditional French sauce is an emulsion of egg yolks, melted butter, lemon juice, and cayenne pepper. For YEARS, it was one thing I solely ate on eggs Benedict at brunch eating places. It appeared method too fussy to make at residence.
However some time again, I wished to serve eggs Benedict at a household brunch, and I made a decision to strive my hand at making hollandaise sauce from scratch. Seems, hollandaise sauce is definitely simple to make within the blender (5 minutes! 6 elements!), and I’ve been whipping up this hollandaise sauce recipe for particular events ever since.
Attempt it in your subsequent brunch over eggs Benedict or poached eggs, or drizzle it on roasted asparagus or roasted carrots for a luxe facet dish. This creamy, buttery, lemony sauce is surprisingly easy and completely scrumptious.
Hollandaise Sauce Substances
Conventional French hollandaise sauce is made with 5 elements:
- Egg yolks
- Melted butter
- Contemporary lemon juice
- Cayenne pepper
- And salt
I couldn’t resist including a little bit of Dijon mustard to my recipe too. It offers the sauce an additional tangy kick, which I really like. You might also want a little bit of sizzling water for thinning the sauce.
Discover the whole recipe with measurements under.
Make Hollandaise Sauce
The normal methodology for the best way to make hollandaise sauce is by hand. You’d whisk the melted butter into the egg yolks in a saucepan over low warmth or in a double boiler. With this methodology, you run the next danger of the sauce splitting, to not point out the truth that it’s important to do all that whisking.
As a substitute, I wish to make blender hollandaise sauce. Right here’s how I do it:
- Mix the egg yolks and lemon juice, cayenne, mustard, and salt till frothy, 5 to fifteen seconds.
- Soften the butter in a saucepan over medium-low warmth. Whilst you might soften the butter within the microwave, I want to make use of the range. The butter melts extra evenly and reaches the next temperature this manner, which is crucial for making a thick, easy sauce. You additionally don’t should cope with it sputtering within the microwave.
- With the blender operating on low, slowly pour the new butter into the egg combination. The sauce ought to have a thick and creamy however pourable consistency. If it’s too thick, mix in sizzling water, 1 tablespoon at a time, to loosen it.
That’s it! The entire course of takes minutes.
Can I take advantage of an immersion blender?
Sure! You may make this sauce in a deep bowl or jar utilizing an immersion blender.
Simply just remember to mix the egg yolk combination till frothy earlier than including the butter. Then, run the immersion blender on low as you progressively stream within the butter to create the creamy sauce.
Recipe Suggestions
- Ensure that the butter is sizzling. Scorching butter is crucial for evenly cooking the egg yolks and thickening the sauce. Add the melted butter to the egg combination as quickly as you are taking it off the warmth—you don’t wish to let it calm down earlier than streaming it into the blender.
- Add the melted butter progressively. This can assist the sauce emulsify and thicken—should you pour it in all of sudden, the sauce can cut up. I wish to switch the butter to a liquid measuring cup after I soften it in order that it’s simple to pour in a skinny stream.
- Salted butter works too. Don’t have any unsalted butter readily available? Use salted butter and skip the extra salt. After you add the butter, season to style with a pinch of salt if mandatory.
- Don’t toss the egg whites. Use them to make scrambled eggs for a wholesome breakfast!
Retailer and Reheat Hollandaise Sauce
Hollandaise sauce is greatest freshly made, so I like to recommend making it simply earlier than serving. It solely takes a couple of minutes, in any case.
When you have leftovers, you possibly can retailer them in an hermetic container within the fridge for as much as 2 days. Gently reheat them on the stovetop or in a double boiler, including slightly water to skinny the sauce if mandatory.
I’ve additionally efficiently frozen hollandaise sauce for as much as a month. I let it thaw in a single day within the fridge, then reheat it on the stovetop.
Extra Sauce Recipes to Attempt
Need to strive extra traditional sauces? Attempt making one in all these simple recipes subsequent:
Straightforward Hollandaise Sauce
This hollandaise sauce recipe is straightforward to make within the blender! Creamy, wealthy, and lemony, this traditional French sauce is scrumptious on eggs Benedict, greens, and extra. Makes about 1 cup.
Forestall your display from going darkish
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In a blender, place the egg yolks, lemon juice, mustard, salt, and cayenne. Mix for five to fifteen seconds, or till the combination is frothy.
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Place the butter in a small pot over medium-low warmth. Prepare dinner, stirring, till melted. Switch the melted butter to a glass liquid measuring cup in order that it’s simple to pour.
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With the blender operating on low, slowly pour within the sizzling butter, mixing till the sauce is emulsified.
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The sauce ought to have a thick however pourable consistency. If it’s too thick, mix in sizzling water, 1 tablespoon at a time, to loosen it. Season to style and serve instantly.
