If you have ever been intimidated by making hollandaise sauce from scratch, let me introduce you to the game changer: the Blender Hollandaise Sauce Recipe. This easy, foolproof method whips up that classic, silky sauce in just minutes using a blender, giving you a luscious, buttery topping perfect for everything from eggs Benedict to steamed veggies. I promise, once you try this approach, you’ll wonder why you ever bothered with double boilers or whisking by hand. It’s quick, creamy, and charged with bright lemon and a subtle kick of heat, all coming together in a sauce that will elevate your meals instantly.
Ingredients You’ll Need
What’s fantastic about this Blender Hollandaise Sauce Recipe is how simple and straightforward the ingredients are, yet each one plays a crucial role in nailing the perfect balance of flavor, texture, and that unmistakable golden color.
- 3 egg yolks: The rich base that gives hollandaise its creamy, velvety texture.
- 1½ tbsp lemon juice: Adds the essential bright, tangy note that lifts the sauce.
- ¼ tsp Dijon mustard: Provides subtle depth and keeps the emulsion stable.
- ¾ tsp kosher salt: Enhances all the flavors naturally without overpowering.
- Dash or two of hot pepper sauce: A gentle spicy kick to add warmth and complexity.
- 9 tbsp unsalted butter (melted): The silky, rich fat that makes this sauce utterly decadent.
How to Make Blender Hollandaise Sauce Recipe
Step 1: Combine Flavors in the Blender
Start by adding your egg yolks, lemon juice, Dijon mustard, salt, and hot pepper sauce directly into the blender bowl. Blend on medium speed for about 20 to 30 seconds until the mixture is pale and fully incorporated. This process builds a smooth, creamy foundation before you add the butter.
Step 2: Slowly Add Melted Butter
Change the blender speed to its lowest setting. While it runs, drizzle the warm melted butter slowly into the egg mixture. This gentle introduction of fat into the eggs forms that signature rich and glossy emulsion you expect with hollandaise.
Step 3: Blend Until Silky
Once all the butter has been added, keep blending for another 15 seconds. This ensures the sauce is perfectly emulsified and creamy without any lumps or separation.
Step 4: Taste and Adjust
Give your sauce a quick taste and feel free to tweak with a little extra lemon juice for brightness, salt for seasoning, Dijon mustard for bite, or hot sauce for heat. This is your moment to customize the hollandaise exactly how you love it.
Step 5: Keep Warm and Ready to Serve
Now that your Blender Hollandaise Sauce Recipe is finished, keep it warm but not hot until ready to use to maintain its ideal consistency. Trust me, you’ll want it just right when it’s time to drizzle over your meal.
How to Serve Blender Hollandaise Sauce Recipe
Garnishes
Enhance the presentation and flavor of your hollandaise with delicate toppings like chopped fresh chives, a sprinkle of smoked paprika, or freshly cracked black pepper. These little touches bring color and complementary flavor notes to the table.
Side Dishes
This sauce thrives as a companion to classic brunch stars such as poached eggs and toasted English muffins but also shines beautifully over steamed asparagus, roasted potatoes, or grilled salmon. Its rich, tangy creaminess magically ties together so many dishes.
Creative Ways to Present
Try serving the Blender Hollandaise Sauce Recipe alongside avocado toast crowned with soft poached eggs for a modern twist, or drizzle it over roasted vegetable medleys to instantly elevate a simple side dish into something special and indulgent.
Make Ahead and Storage
Storing Leftovers
If you have any hollandaise leftover, store it in an airtight container in the refrigerator for up to two days. Although it’s best fresh, gentle reheating can revive its luscious texture.
Freezing
Freezing hollandaise isn’t recommended because the emulsion can break and separate, resulting in graininess. For the best experience, make this Blender Hollandaise Sauce Recipe fresh each time.
Reheating
To warm leftover sauce, use a double boiler or a heatproof bowl over gently simmering water, stirring constantly until warmed through but not hot enough to scramble the eggs. You can also briefly microwave in short bursts while stirring carefully.
FAQs
Can I use whole eggs instead of yolks?
Traditional hollandaise uses just yolks for richness and proper emulsification, so whole eggs won’t deliver the same silky texture. Stick with yolks for the best results.
What if my sauce breaks or separates?
If the sauce breaks, try blending in a teaspoon of hot water slowly to bring it back together. Using an immersion blender instead of a regular blender can also help maintain stability.
Is this Blender Hollandaise Sauce Recipe safe since it uses raw eggs?
Using fresh, high-quality eggs reduces risk. You can use pasteurized eggs if you are concerned. The slight heat from the melted butter also helps gently cook the yolks during blending.
Can I make this sauce vegan or dairy-free?
Traditional hollandaise relies on butter and egg yolks, but you can experiment using plant-based butters and aquafaba, although results will differ from this classic Blender Hollandaise Sauce Recipe.
How long does the sauce stay good once made?
For best taste and texture, consume within a few hours of preparing. Stored properly in the fridge, it can last up to two days but fresh is always best!
Final Thoughts
If you love a rich, buttery sauce but dread the fuss of traditional methods, the Blender Hollandaise Sauce Recipe is your new best friend. It’s quick, simple, and reliably smooth every single time, bringing a little touch of fancy to any meal without the stress. Give it a try soon—it might just become your signature go-to sauce for elevating everything from breakfast to dinner.
Print
Blender Hollandaise Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 16 servings
- Category: Sauce
- Method: Blending
- Cuisine: French
Description
A quick and easy Blender Hollandaise Sauce recipe that creates a smooth, creamy sauce perfect for drizzling over eggs Benedict, steamed vegetables, and grilled fish. This classic French sauce is made effortlessly by blending simple ingredients, resulting in a tangy and buttery accompaniment in just minutes.
Ingredients
Hollandaise Sauce Ingredients
- 3 egg yolks
- 1½ tablespoons lemon juice
- ¼ teaspoon Dijon mustard
- ¾ teaspoon kosher salt
- Dash or two of hot pepper sauce
- 9 tablespoons unsalted butter, melted
Instructions
- Combine Ingredients: Add the egg yolks, lemon juice, Dijon mustard, kosher salt, and hot pepper sauce to the blender bowl. Blend on medium speed for 20-30 seconds until the mixture becomes lighter in color and fully incorporated, creating a smooth base.
- Incorporate Butter: Reduce the blender speed to the lowest setting. Slowly drizzle the melted unsalted butter into the blender while it’s still running. This gradual addition emulsifies the butter into the egg mixture.
- Blend to Finish: Once all the butter is added, continue blending on low speed for another 15 seconds to ensure the sauce is well combined and creamy.
- Adjust Seasoning: Taste the sauce and adjust the flavor if needed by adding more lemon juice, salt, Dijon mustard, or hot pepper sauce to your preference.
- Serve Warm: Keep the hollandaise sauce warm until ready to serve. Enjoy drizzling it over your favorite dishes such as eggs Benedict, vegetables, or fish.
Notes
- Use fresh eggs and ensure the butter is melted but not hot to prevent curdling.
- Keep the sauce warm but avoid overheating as it may cause the sauce to separate.
- If the sauce breaks, whisk in a teaspoon of warm water to bring it back together.
- For a richer flavor, consider using clarified butter instead of regular melted butter.
- Adjust hot pepper sauce gradually to control the spiciness level according to your taste.
