This basic hollandaise sauce recipe is simple 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 received’t decide when you say no. This basic 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 dwelling.
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 on your subsequent brunch over eggs Benedict or poached eggs, or drizzle it on roasted asparagus or roasted carrots for a luxe aspect dish. This creamy, buttery, lemony sauce is surprisingly easy and completely scrumptious.
Hollandaise Sauce Components
Conventional French hollandaise sauce is made with 5 elements:
- Egg yolks
- Melted butter
- Recent lemon juice
- Cayenne pepper
- And salt
I couldn’t resist including a little bit of Dijon mustard to my recipe too. It provides the sauce an additional tangy kick, which I like. You may additionally want a little bit of scorching water for thinning the sauce.
Discover the entire recipe with measurements under.
Methods to Make Hollandaise Sauce
The standard technique for how you can 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 technique, you run a better threat of the sauce splitting, to not point out the truth that you must do all that whisking.
As an alternative, I prefer 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 favor to make use of the range. The butter melts extra evenly and reaches a better temperature this manner, which is important 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 scorching 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 be sure you mix the egg yolk combination till frothy earlier than including the butter. Then, run the immersion blender on low as you regularly stream within the butter to create the creamy sauce.
Recipe Ideas
- Ensure the butter is scorching. Scorching butter is important for calmly 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 quiet down earlier than streaming it into the blender.
- Add the melted butter regularly. It will assist the sauce emulsify and thicken—when you pour it in , the sauce can cut up. I prefer 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!
Methods to 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 spite of everything.
In case you have leftovers, you may 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 somewhat 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
Wish to strive extra basic sauces? Attempt making considered one of these simple recipes subsequent:
Simple Hollandaise Sauce
This hollandaise sauce recipe is simple to make within the blender! Creamy, wealthy, and lemony, this basic French sauce is scrumptious on eggs Benedict, greens, and extra. Makes about 1 cup.
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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. Cook 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 scorching 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 scorching water, 1 tablespoon at a time, to loosen it. Season to style and serve instantly.
