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Hollandaise Sauce Made Easy In a Blender
I absolutely relish everything about brunch.
Eating a late meal of poached eggs, French toast or egg benedict on a lazy Sunday, complemented with a hot cup of coffee is a highlight of the week for me.
If you like your brunch to be savoury, then it’s likely to feature Eggs Benedict (or Florentine).
It’s often presumed that the luxurious, silky hollandaise is something exclusive to restaurant dining, but it’s actually incredibly simple to make at home.
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Here I shall demonstrate a quick and easy version of this classic French hollandaise sauce, made in a blender.
The hollandaise sauce was formerly also called Dutch sauce. It is an emulsion of egg yolk, melted butter, lemon juice, and water.
This recipe makes about 1 cup of sauce, good for about 4-6 servings.
Many people are afraid of hollandaise sauce as eating it might make them fat. (They aren’t wrong it will… if eaten every day, so save it for special occasions)
To keep beating the egg and butter into submission can be a herculean task. The solution? Blend it! It’s that easy!
Try it, and you won’t regret attempting making this sauce.
Not just for Eggs Benedict, classic Hollandaise sauce is delicious drizzled over many seafood and vegetable dishes including salmon and asparagus.
Use it over fish, steamed vegetables like broccoli or asparagus, or on top of poached eggs, bacon, and English muffins.
Hollandaise Sauce Made Easy In a Blender
Not just for Eggs Benedict, Hollandaise sauce is delicious drizzled over many seafood and vegetable dishes including salmon and asparagus.
Use it over fish, steamed vegetables like broccoli or asparagus, or on top of poached eggs, bacon, and English muffins.
Prep Time 10 minutes
Servings 5 people
Course Breakfast
Cuisine American, Asian, French
Author Ranjeeta Nath Ghai
Ingredients
- 3 egg yolks see how to separate eggs
- 1 tbsp lemon juice
- ½ tsp salt
- 1/8 tsp cayenne pepper optional
- 10 tbsp unsalted butter if using salted butter, skip the added salt
Instructions
- Soften and melt the butter slowly in a small pot. Try not to allow it boil—you want the moisture in the butter to remain there and not steam away.
- Add the egg yolks, lemon juice, salt, and cayenne pepper into your blender. Blend the egg yolk combination at a medium to medium-high speed until it lightens in colour, approximately 20-30 seconds.
- The friction generated by way of the blender blades will heat the yolks a bit. The blending movement can even introduce a bit air into them, making your hollandaise a bit lighter.
- As soon as the yolks have lightened in colour decrease blender setting, slowly drizzle in melted butter, while the blender is going.
- Continue to blend for another couple seconds after the butter is all integrated.
- Turn off the blender and taste the sauce. It should be buttery, lemony, and just lightly salty. Regulate and adjust salt and lemon juice to taste. If it isn’t salty or lemony enough, you may add a touch lemon juice or salt to taste.
- In case you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the substances one more time.
- Store until needed in a warm spot, like on or next to the stovetop. Use within an hour or so.
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Quick Overview
Recipe Name: Hollandaise Sauce Made Easy In a Blender
Author: Ranjeeta Nath Ghai
Description: Not just for Eggs Benedict, Hollandaise sauce is delicious drizzled over many seafood and vegetable dishes including salmon and asparagus. Use it over fish, steamed vegetables like broccoli or asparagus, or on top of poached eggs, bacon, and English muffins.
Preperation time: 10M
Cook Time: 10M
Type: Breakfast
Recipe Yield: 5 servings
Recipe Ingredients: 3 egg yolks see how to separate eggs, 1 tbsp lemon juice, ½ tsp salt, 1/8 tsp cayenne pepper optional, 10 tbsp unsalted butter if using salted butter, skip the added salt
Recipe Instructions: Soften and melt the butter slowly in a small pot. Try not to allow it to boil—you want the moisture in the butter to remain there and not steam away. Add the egg yolks, lemon juice, salt and cayenne pepper into your blender. Blend the egg yolk combination at a medium to medium high speed until it lightens in colour, approximately 20-30 seconds. The friction generated by way of the blender blades will heat the yolks a bit. The blending movement can even introduce a bit of air into them, making your hollandaise a bit lighter. As soon as the yolks have lightened in colour decrease blender setting, slowly drizzle in melted butter, while the blender is going. Continue to blend for another couple seconds after the butter is all integrated. Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. Regulate and adjust salt and lemon juice to taste. If it isn't salty or lemony enough, you may add a touch lemon juice or salt to taste. In case you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the substances one more time. Store until needed in a warm spot, like on or next to the stovetop. Use within an hour or so.
Recipe Cuisine: Global
Calories: 67 per serve
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Ease of Cooking
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Health Benefits
Summary
The hollandaise sauce was formerly also called Dutch sauce. It is an emulsion of egg yolk, melted butter, lemon juice and water.
Pros
Not just for Eggs Benedict, Hollandaise sauce is delicious drizzled over many seafood and vegetable dishes including salmon and asparagus. Use it over fish, steamed vegetables like broccoli or asparagus, or on top of poached eggs, bacon, and English muffins
Cons
If eaten every day, it might make you fat. So save it for special occasions. To be eaten in moderation bt heart patients.
