Hollandaise Sauce
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Hollandaise sauce is a classic French sauce that every home cook can master. The secret to making it effortlessly? Let your blender do the hard work!
Hollandaise sauce—just the thought takes me back to culinary school and restaurant kitchens! I can still feel the burn in my arms from endless whisking over a double boiler, always on edge about the sauce breaking. But all that effort was worth it for a silky, luxurious sauce—an emulsion of egg yolks, melted butter, lemon juice, salt, and a pinch of cayenne. Hollandaise, also known as sauce hollandaise or “Dutch sauce” in French, is one of the five French mother sauces and the foundation of countless others (béarnaise sauce, anyone?).
Thankfully, there’s now a much easier way to make hollandaise: let your blender do the heavy lifting! That’s right—no more sore arms or stress over a broken sauce. With this simple blender method, you’ll nail it every time. And while hollandaise is best known for topping eggs Benedict, it’s equally wonderful on roasted asparagus, steamed broccoli, or any veggie that could use a little extra love.
Table of Contents
What You’ll Need To Make Hollandaise Sauce
- Egg Yolks: Provide richness and emulsifying properties, giving the sauce its creamy texture.
- Lemon Juice: Adds brightness and tanginess, cutting through the richness of the sauce.
- Salt and Cayenne Pepper: Season the sauce and adds a very subtle layer of heat.
- Butter: Contributes flavor and richness; its emulsifying properties help stabilize the sauce and create a smooth, velvety texture.
- Water: Used to adjust the sauce to the proper consistency.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Add the egg yolks, salt, cayenne pepper, and lemon juice to a blender. Blend until frothy (about 20 seconds).
Melt the butter in a small pot over medium heat until bubbling but not browning.
Transfer the hot butter to a liquid measuring cup for easy pouring.
With the blender running on a low speed, open the center knob and gradually add the hot butter to the egg mixture until the sauce thickens.
If the sauce is too thick, blend in 1 to 2 tablespoons of hot water until you reach the desired consistency.
Video Tutorial
Frequently Asked Questions
While hollandaise sauce is best made fresh, simply because you don’t need to fuss with keeping it warm, you can prepare it up to 2 hours ahead of time. To keep the sauce warm, pre-warm a thermos with boiling water, then pour out the water and transfer the sauce inside. Alternatively, use a makeshift double boiler: fill a small pot with water, bring it to a gentle simmer, then remove from the heat. Place your bowl of hollandaise sauce on top. The residual heat will keep the sauce warm without further cooking, preventing it from curdling or separating. If using the double boiler method, remember to stir the sauce occasionally to maintain an even temperature throughout.
Unfortunately, hollandaise sauce doesn’t freeze well. Its texture tends to break down when thawed, resulting in a separated mess. It’s best enjoyed fresh.
No blender, no problem! You can whisk the egg yolks, salt, cayenne pepper, and lemon juice together in a bowl until frothy. Then, slowly drizzle in the melted butter while whisking vigorously to emulsify the sauce.
There are lots of other ways to use Hollandaise sauce! With its creamy texture and subtly tangy flavor, it elevates dishes like fish, chicken, potatoes, cooked veggies, stuffed mushrooms, and even steak.
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Hollandaise Sauce
Hollandaise sauce is a classic French sauce that every home cook can master. The secret to making it effortlessly? Let your blender do the hard work!
Ingredients
- 3 large egg yolks
- ¼ teaspoon salt
- Pinch cayenne pepper
- 1½ tablespoons fresh lemon juice, from 1 lemon
- ¾ cup (1½ sticks) unsalted butter
- 1 to 2 tablespoons hot tap water, as needed
Instructions
- In a blender, combine the egg yolks, salt, cayenne pepper, and lemon juice. Blend for 15 to 20 seconds, until the mixture becomes frothy.
- Melt the butter in a small pot over medium heat until bubbling but not browning. The butter will be poured into the blender with the egg yolk mixture; for easier pouring, transfer it to a glass measuring cup.
- With the blender running on low speed, gradually add the hot butter in a thin stream to the egg yolk mixture. The butter should be hot to ensure the sauce emulsifies properly.
- Check the consistency of the sauce. If it's too thick, blend in 1 to 2 tablespoons of hot water to achieve a thick but pourable consistency.
- Serve the sauce or transfer to a bowl for up to 2 hours (see make-ahead notes below).
- Make-Ahead Instructions: While hollandaise sauce is best made fresh, simply because you don't need to fuss with keeping it warm, you can prepare it up to 2 hours ahead of time. To keep the sauce warm, pre-warm a thermos with boiling water, then pour out the water,and transfer the sauce inside. Alternatively, use a makeshift double boiler: fill a small pot with water, bring it to a gentle simmer, then remove from the heat. Place your bowl of hollandaise sauce on top. The residual heat will keep the sauce warm without further cooking, preventing it from curdling or separating. If using the double boiler method, stir the sauce occasionally to maintain an even temperature throughout.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I wish I would have had this recipe some time ago when I ended up making a curdled, scrambled mess for company one time. This recipe is perfect and so easy to make! Thank you for a great recipe!