This classic Hollandaise Sauce recipe is ultra-easy to make in the blender, and so delicious!
Holla for hollandaise sauce!
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Give it up for classic hollandaise sauce made extra easy in the blender! Yep, if you’ve ever been intimidated by this creamy French sauce, fear not because it’s actually super quick and super easy to make in the blender. And even better? It can be ready to go in less than 5 minutes total, calls for just 5 easy ingredients, and it’s sure to taste trés magnifique on your eggs Benedict and roasted veggies (<– and any other dishes that could use that nice buttery magic on top).
Let’s make some!
Alright, so before we get to the recipe itself, here are my best tips for making this sauce work:
Use warm melted butter. Not still-bubbling, piping-hot melted butter. Heat your butter slowly in a saucepan on the stove — trying to avoid letting it boil and get super-bubbly — and then once it has melted, let it cool for a few minutes. Then use.
Start slow when streaming in the butter. This is the key moment when the sauce begins to emulsify and come together, so don’t rush things — take it nice and slow.
Stream in half of the melted butter and check the consistency of the sauce before adding more. This is a good chance to check and make sure that your sauce hasn’t “broken”. If it has (basically, if the sauce has separated into a layer of butter and floaty stuff), try running the blender for another 20-30 seconds to see if the sauce comes together, or blend in a few teaspoons of boiling water to the sauce and see if it thickens up. Then continue on.
Feel free to adjust the sauce to your desired consistency…by adding more/less butter. And of course, always taste and season with extra salt, lemon juice, and/or cayenne if you’d like.
Serve immediately. Unfortunately, hollandaise sauce doesn’t hold up well for very long after it has been mixed. So ideally, try to plan out your cooking schedule so that it can be served right away. (It’s usually the last thing I make when preparing eggs benedict, etc.)
Then…voila! This creamy dreamy sauce will be yours to enjoy in less than 5 minutes from start to finish…with no bicep heroics required. Just a simple push of the button, and the blender will do the rest for you. Ah, technology. ?
Learn how to make classic hollandaise sauce the extra-easy way…in a blender!
3/4 cup (12 tablespoons) butter, more or less
3 egg yolks
1 tablespoon lemon juice
1/2 teaspoon Kosher salt
pinch of cayenne
Heat butter in a small saucepan over medium-low heat until just melted. Remove from heat and let cool for 2 minutes.
Add egg yolks, lemon juice, salt and cayenne to a blender. Blend on medium-high speed for 10 seconds.
Reduce blender speed to medium-low. And while the blender is still running, very slowly start to stream about half of the melted butter into the egg mixture. Stop the blender, and check on the mixture to be sure that it has emulsified and is smooth and combined (not separating out). Add in the remaining butter until the sauce reaches your desired consistency. (And if you need to thin it even further, add an extra tablespoon or two of water.)
Taste, and season with extra lemon juice, salt or cayenne if needed.