Description
This Hollandaise Sauce recipe uses a blender for a creamy, restaurant-quality result in minutes, avoiding traditional whisking and the risk of breaking. It’s an easy, family-friendly method perfect for elevating any meal from brunches to dinners.
Ingredients
- 0.5 cup unsalted butter
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 0.25 teaspoon salt
- Pinch white pepper
Instructions
- Melt Butter: Gently melt 0.5 cup (1 stick) unsalted butter in a small saucepan over medium-low heat until it’s very hot and just starting to foam, but not browned (about 1-2 minutes).
- Combine Blender Ingredients: In a high-speed blender, combine 3 large egg yolks, 1 tablespoon fresh lemon juice, 0.25 teaspoon salt, and a pinch of white pepper.
- Initial Blend: Blend on medium-low for about 10-15 seconds to combine, until slightly frothy and pale yellow.
- Slowly Emulsify: With the blender running on low, slowly stream in the hot melted butter through the lid opening (this takes about 30-60 seconds). The sauce will thicken, becoming creamy and pale yellow.
- Thicken and Adjust: Blend for 5-10 more seconds after all butter is added, until thick enough to coat a spoon. If thin or separated, slowly drizzle in 1-2 teaspoons hot water while blending to re-emulsify.
Notes
For a slightly lighter sauce, use 6 tablespoons of butter instead of 8. Ensure butter is hot enough to cook yolks and create a stable emulsion. Pour butter slowly and steadily to prevent the Hollandaise from breaking. Clarified butter (ghee) can be used as a swap. Add a pinch of cayenne for warmth, or a dash of Dijon mustard for deeper savory notes.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Blender
- Cuisine: French
Nutrition
- Serving Size: 2 tablespoons (30g)
- Calories: 120 calories
- Sugar: 0 g
- Sodium: 74 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 99 mg