Hollandaise sauce is a rich, velvety, and buttery classic that instantly elevates any dish. This foolproof blender method takes the stress out of making hollandaise, ensuring a smooth, restaurant-quality sauce in minutes. Whether you’re drizzling it over eggs Benedict, roasted asparagus, or grilled salmon, this sauce adds an indulgent touch to any meal.
Cuisine: French
Prep Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 5 minutes
Servings: 4
Why You’ll Love Making It
- Quick & Foolproof – This blender method makes hollandaise easy, even for beginners.
- Silky & Indulgent – The perfect balance of buttery richness with a hint of tangy lemon.
- Versatile – Use it for eggs Benedict, vegetables, seafood, and more.
- No Double Boiler Needed – No whisking over heat—just blend and pour!
Ingredients
- 3 large egg yolks – The base of the sauce, creating its thick, creamy texture.
- 1 tablespoon fresh lemon juice – Adds brightness and balances the butter. Adjust to taste.
- 1 teaspoon Dijon mustard – Helps stabilize the emulsion while adding subtle depth.
- 1/4 teaspoon salt – Enhances the overall flavor of the sauce.
- Pinch of cayenne pepper – Adds a gentle warmth without overwhelming the sauce.
- 1/2 cup unsalted butter or ghee (melted and hot) – The key to achieving a velvety, smooth consistency. Ghee adds a nuttier flavor.
Instructions
Step 1: Melt the Butter
In a microwave-safe dish, melt the butter for about 1 minute, ensuring it’s hot but not bubbling over. Alternatively, melt it on the stovetop over low heat. The butter should be steaming, as the heat helps with proper emulsification.
Step 2: Blend the Base
In a high-powered blender, add the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper. Blend for 5 seconds to combine. This helps aerate the mixture, which contributes to the smooth texture of the sauce.
Step 3: Emulsify with Butter
With the blender running on medium-high, slowly drizzle in the hot melted butter in a thin, steady stream. This gradual process allows the sauce to emulsify properly, creating a thick and silky consistency. Continue blending for about 30 seconds until the sauce is smooth and fully combined.
Step 4: Serve & Keep Warm
Pour the hollandaise sauce into a small bowl. Serve immediately while warm. If needed, keep it warm by placing the bowl over a pan of warm water (double boiler method). If the sauce thickens as it sits, whisk in a teaspoon of warm water to loosen it.
FAQs
Can I make hollandaise sauce ahead of time?
Yes! While best served fresh, you can keep it warm in an insulated container for up to an hour. If it thickens, whisk in a little warm water before serving.
What can I serve with hollandaise sauce?
It’s perfect for eggs Benedict, steamed asparagus, roasted potatoes, grilled fish, and even steak. Try drizzling it over a breakfast hash or spooning it onto a warm croissant for an indulgent brunch.
