Want a quick and easy hollandaise sauce recipe? Make it in a blender! It’s ready for Eggs Benedict in just 10 minutes. This mixer hollandaise recipe will be a staple at your brunch.
A lot of people are afraid of Hollandaise sauce, are you too?
If you’re like me, the thought of making hollandaise conjures up visions of toque-topped chefs with big bowls and even bigger whisks, swearing because that lovely sauce they’ve spent the last few minutes whisking vigorously is getting on them separated: “Merde!”
OMG. Hanks Hollandaise didn’t part, and he didn’t swear (no more than usual), but the work! The beads of sweat that formed on this man’s forehead as he beat egg yolk and butter into submission.
I was afraid to try. Hank has arms of steel. I got arms from, hmmm, a young willow sapling? However. Not steel.
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Easy Blender Sauce Hollandaise
Topped with Hollandaise sauce
The solution? Mixer Hollandaise. It’s so easy, even I can do it! That means even you can do it. So I encourage you to give it a try if you’ve been intimidated by the thought of making this sauce.
CONTINUE READING:
Use it over fish, steamed vegetables like broccoli or asparagus, or on top of poached eggs, bacon and English muffins for Eggs Benedict.
By the way, if you want to try your hand at traditional hollandaise, try our classic stovetop hollandaise recipe.
More easy egg recipes
- Instant Pot Easy-Peel Hard Boiled Eggs
- How to make fluffy scrambled eggs
- Cloud Eggs (Egg Nests)
- How to make an omelet
- French toast
What does Hollandaise make “Break”?
Instead of being beautifully light yellow and creamy, a broken hollandaise is curdled or runny.
There are a few ways that hollandaise sauce can separate or “break.” Overheating or overcooking the yolk can cause the sauce to separate. Also, adding too much butter or adding it too quickly can cause the sauce to separate.
There are a few ways you can fix a broken hollandaise. If your sauce is greasy and curdled, try one of these methods.
- Place the broken hollandaise in a bowl set over a saucepan of gently simmering water. Whisk in cold water, one tablespoon at a time, until smooth.
- Start over with fresh egg yolks in blender and beat yolks for 30 seconds. Then, with the mixer running, slowly pour the broken hollandaise into the yolks in place of the freshly melted butter.
Tips for a creamy hollandaise sauce
- In Step 2, mix the yolks for a full 30 seconds. This step warms the yolks and gives body to the sauce so it doesn’t runny.
- Add butter in a thin stream, not all at once.
- Don’t melt the butter at high temperature, otherwise the water in the butter will evaporate. And a little more water will help the hollandaise emulsify better.
- If the butter is only slightly warm, the yolks aren’t being heated enough to thicken the sauce. If the sauce is emulsified but too thin, pour the sauce into the saucepan in which you melted the butter and heat over low heat, stirring constantly, until it gains body.
Can you save and reuse leftover hollandaise?
The short answer is… sort of. Hollandaise sauce does not store well and is best eaten immediately after preparation. You can make it about 30 minutes ahead and keep it warm on a bain-marie of hot water (not boiling) on a warm stovetop or in a 200F oven. Just be sure to stir occasionally to keep the emulsion from separating.
If you need to store leftover hollandaise longer, you can keep it in the fridge for a maximum of 3 days (although 1 to 2 days is best). It can also be frozen, but we don’t really recommend it.
You can reheat hollandaise sauce, but you must do so carefully. To reheat, place the hollandaise in a double boiler or heatproof bowl over a saucepan of simmering water. Stir it frequently as it will only get warm, not hot.
Try hollandaise sauce in these recipes!
- Asparagus with Hollandaise sauce
- Eggs Benedict
- Easy poached eggs
- Vegetarian Eggs Benedict with spinach and avocado
- Beef roulades with walnut parsley pesto
From the editors of Simply Recipes
Easy Blender Sauce Hollandaise
ingredients
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10 tablespoon (142g) unsalted butter (if using salted butter, omit the added salt)
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3 big egg yolk (see Separating Eggs)
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1 tablespoon lemon juice
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1/2 teaspoon kosher salt, shared
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1/8 teaspoon cayenneOptional
method
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Melt the butter:
Melt the butter slowly in a small saucepan. Try not to let it boil – you want the moisture in the butter to stay there and not evaporate.
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Blend the yolks until lightened:
In your blender, add egg yolks, lemon juice, 1/4 teaspoon salt, and cayenne pepper (if using). Mix the egg yolk mixture on medium high speed for 30 seconds until lightened. Use a timer or count out loud and blend the full 30 seconds. This step gives the sauce more body.
The friction created by the mixer blades will warm the yolk a little. Blending also introduces a bit of air into them, making your hollandaise a little lighter.
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Add butter slowly:
Transfer the melted butter to a glass measuring cup fitted with a spout so you can easily pour it in a thin stream. Remove the plug from the blender lid. Set the mixer speed to low (if you only have one speed on your mixer it will still work). With the mixer running, slowly drizzle in the melted butter.
Continue mixing for a few seconds after the butter is fully incorporated.
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Season to taste:
Turn off the mixer and taste the sauce. It should be buttery, lemony, and only slightly salty. If it’s not salty or lemony enough, feel free to add a little more lemon juice or the remaining salt, if you like.
If you want a thinner consistency, add some warm water. Pulse briefly to incorporate the ingredients again.
Keep in a warm place, for example next to the hob, until use. Use it within 30 minutes or so.
| nutritional information (per serving) | |
|---|---|
| 215 | calories |
| 22g | Fat |
| 0g | carbohydrates |
| 4g | protein |
