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
Scale
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.
