With only 5 ingredients, this blender hollandaise takes breakfast to a new level! Clarified butter or ghee is slowly added to egg yolks for a velvety smooth sauce. Traditionally, hollandaise sauce is featured on eggs Benedict and steamed vegetables, especially asparagus.
Hollandaise sauce is arguably one of the hardest things to get right in the kitchen. This sauce will make you humble. The moment you think you have mastered this sauce, it will separate. Well, I hope I did not scare you away, but I feel it's important to know what you are dealing with. Step-by-step I will teach you how to make the most delicious hollandaise sauce.
In French cuisine, hollandaise is one of the 5 mother sauces. What is a mother sauce? A mother sauce is a leading sauce that generates many daughter sauces.
Classically, you would cook the egg yolks over a double-boiler, which is a stainless-steel bowl nested on top of a pot with simmering water. Grab another small saucepan and melt your butter. In a thin stream, slowly drizzle melted butter into egg yolks. Whisk constantly until thick. Okay, now I am annoyed. How many pots and pans do I need? What if I said all it takes is 5 ingredients and a blender? Let's make my blender hollandaise.
What you need to make this recipe
- Egg yolks - Use cage-free or organic pasture-raised eggs for the best flavor
- Ghee - Known as clarified butter, the milk solids are removed
- Lemon - Brightens the sauce
- Cayenne pepper - For heat and pop of flavor
- Salt and pepper
How to make blender hollandaise
1. Separate 3 eggs and place the yolks into a blender.
2. Add yolks, lemon juice, cayenne pepper, salt, and pepper to a blender. Blend on high for 45 seconds.
4. Taste and adjust seasoning.
- Melt butter or ghee in the microwave. Rather than melting butter in a small saucepan, use a pyrex measuring cup and microwave for a faster clean-up.
- Make sure melted butter is hot. Since we are using a blender, the butter needs to be hot to temper the egg yolks and to emulsify.
- Add butter in a slow, steady stream. If you add the melted butter too fast, you will curdle the eggs and separate the sauce.
- Serve immediately. For the best results, serve right away. If you can't, hold in a warm part of your kitchen.
Frequently Asked Questions
What is the difference between mayonnaise and hollandaise sauce?
Mayonnaise is a cold sauce where hollandaise is served warm. Oil is used in a mayonnaise emulsion, where butter is used in hollandaise.
How to fix a broken or separated sauce?
Can I reheat after refrigeration?
Yes! Place into a microwave-safe dish. Using 50 percent power heat in 30 seconds burst. If hollandaise gets too hot, it will separate.
Why did my hollandaise seperate?
You added the HOT butter too fast. By slowly adding the butter, you are gradually heating the egg yolks, also known as tempering. If you add the butter too quickly, the result will be scrambled eggs.
Can you define emulsification?
Of course! Combining two ingredients together that normally don't blend easily. A great example would be a vinaigrette. Whisking or blending vigorously while slowly drizzling in oil or butter will create an emulsion.
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- 3 egg yolks
- 1 lemon, juiced
- ½ teaspoon salt
- ¼ teaspoon black pepper, cracked
- ⅛ teaspoon cayenne pepper
- 1 cup ghee or butter, melted and hot
- Add egg yolks, lemon juice, salt, pepper, cayenne in a blender and blend for 45 seconds.
- Place butter or ghee in a microwave-safe dish covered with plastic wrap. This will help prevent splattering. Heat for 2 minutes or until butter is hot.
- With the blender running at low speed, slowly add the hot melted butter in a thin stream until everything is emulsified.
- Taste and adjust seasoning. Pour sauce into a small bowl or gravy boat and serve warm.
Keywords: Hollandaise Sauce, how to make hollandaise sauce, blender method, brunch