If you’ve ever found yourself intimidated by classic Hollandaise sauce, let me put your worries at ease with this super simple, joyful recipe. The Blender Hollandaise Sauce (5 Minute Recipe) Recipe is a total game-changer, turning what used to feel like a delicate balancing act into an absolute breeze. With just a handful of staples and a blender, you’ll create a silky, lemony, perfectly tangy sauce that elevates everything from eggs Benedict to roasted asparagus. Trust me, once you master this quick method, you’ll want to keep it in your regular sauce rotation.
Ingredients You’ll Need
Gathering the right ingredients for this sauce is half the fun. Each one plays a key role in nailing the texture and flavor that makes hollandaise so irresistible. From creamy egg yolks to zesty lemon juice, every item is essential yet wonderfully straightforward.
- 4 egg yolks: These provide the rich, creamy base without any fuss.
- 1/2 teaspoon Dijon mustard (or 1 teaspoon): Adds a subtle tang that brightens the sauce.
- 1 tablespoon fresh squeezed lemon juice (+ 1 teaspoon extra): Lemon juice brings that iconic fresh, citrus bite.
- 1/8 teaspoon cayenne pepper: A tiny pinch introduces just the right hint of warmth beneath the creaminess.
- 2-3 dashes salt: Enhances all the flavors beautifully.
- Black pepper (to taste): Adds a gentle kick and balances richness.
- 1/2 cup butter (1 stick, melted and hot): The golden, velvety heart of the sauce—it’s crucial to pour it hot for that perfect thickening.
How to Make Blender Hollandaise Sauce (5 Minute Recipe) Recipe
Step 1: Combine the Base Ingredients
Start by adding the egg yolks, Dijon mustard, lemon juice, cayenne pepper, salt, and black pepper right into your blender. Blend on high until everything becomes smooth and slightly thickened. This creates the flavorful base that the butter will emulsify into a luscious sauce.
Step 2: Prepare the Butter
While the blender is humming, quickly melt the butter in the microwave until it’s very hot—about one minute should do it. The temperature of the butter is key here; it needs to be hot to transform this sauce into silky perfection once combined.
Step 3: Emulsify the Butter into the Base
Keep the blender running at low speed and pour the hot butter in through the lid’s spout slowly. You’ll notice the sauce thickening immediately, turning into that classic hollandaise texture that’s both creamy and smooth. The magic really happens here!
Step 4: Season to Perfection
Give your freshly blended hollandaise a taste test. Adjust the salt and pepper as needed to get that perfect balance of tang and richness. If you want a brighter citrus punch, an extra squeeze of lemon juice can be lovely.
Step 5: Keep It Warm Without Curdling
Pour your sauce into a bowl or gravy boat and nestle it into a larger bowl filled with very hot water. This gentle warmth keeps it ready to serve without risking the dreaded curdle that can happen if you microwave it.
Step 6: Serve Immediately
For best results, enjoy your hollandaise right away—while it’s luxuriously warm and velvety. That’s when it’s truly irresistible.
Step 7: Reheating Tips
If you find yourself with leftovers, do not microwave the sauce to reheat. Instead, warm the container under hot water gently until it’s ready to serve again.
How to Serve Blender Hollandaise Sauce (5 Minute Recipe) Recipe
Garnishes
Simple garnishes can elevate your blender hollandaise in no time. Fresh herbs like chopped chives or parsley bring a pop of color and fresh flavor that contrasts beautifully with the creamy sauce.
Side Dishes
This sauce pairs wonderfully with many dishes—think poached eggs, roasted vegetables, steamed asparagus, or even crispy potatoes. Its rich, buttery flavor complements a variety of textures and tastes, making it a versatile crowd-pleaser.
Creative Ways to Present
Try drizzling your hollandaise over a toasted English muffin layered with smoked salmon or roasted mushrooms for a brunch treat that wows. Or, serve it alongside steamed crab legs or artichokes for a fun twist on classic seafood or veggie dips.
Make Ahead and Storage
Storing Leftovers
Keep any remainder of your blender hollandaise sauce in an airtight container in the refrigerator. It’s best consumed within 24 hours to enjoy its fresh, silky texture.
Freezing
Freezing is not recommended for hollandaise sauce as it can separate and lose its creamy consistency upon thawing. This sauce truly shines best when fresh.
Reheating
To warm the sauce without breaking it, place the container in a bowl of hot water and stir gently until heated through. Avoid direct heat or microwaving to keep it smooth and rich.
FAQs
Can I make this sauce without a blender?
While traditional hollandaise is whisked by hand, this recipe specifically uses a blender to save time and effort. You can try whisking vigorously for several minutes, but the blender guarantees a smoother, more consistent sauce in just 5 minutes.
What if my hollandaise sauce is too thick?
If it’s thicker than you like, simply whisk in a few drops of warm water or extra lemon juice to loosen the texture until it reaches your desired consistency.
Can I use clarified butter instead of regular melted butter?
Absolutely! Clarified butter works beautifully and can give a cleaner, more intense buttery flavor while helping the sauce hold together nicely.
Is it safe to use raw egg yolks in this recipe?
This recipe uses fresh egg yolks and hot melted butter to create a safe emulsification. If you’re concerned about raw eggs, look for pasteurized eggs or use eggs from a trusted source to reduce any risk.
How long does the sauce stay good after making it?
Because hollandaise is egg-based, it’s best enjoyed immediately. Stored properly in the refrigerator, it should be eaten within 24 hours for optimal taste and safety.
Final Thoughts
There’s nothing quite like the satisfaction of whisking up a smooth, tangy hollandaise sauce that feels both fancy and fuss-free. The Blender Hollandaise Sauce (5 Minute Recipe) Recipe takes out all the stress and brings pure deliciousness to your table in moments. Give it a try and add a touch of gourmet magic to your breakfast or dinner—your taste buds will thank you!
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Blender Hollandaise Sauce (5 Minute Recipe) Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 4 to 4.4 servings
- Category: Sauce
- Method: Blending
- Cuisine: French
Description
This quick and easy blender hollandaise sauce recipe takes just 5 minutes to prepare and delivers a creamy, tangy, and perfectly smooth sauce. Made with egg yolks, Dijon mustard, lemon juice, cayenne pepper, and hot melted butter, it’s an effortless way to elevate your eggs Benedict, steamed vegetables, or grilled fish with a classic French touch.
Ingredients
Hollandaise Sauce Ingredients
- 4 egg yolks
- 1/2 teaspoon Dijon mustard (or 1 teaspoon, if preferred)
- 1 tablespoon fresh squeezed lemon juice + 1 teaspoon extra
- 1/8 teaspoon cayenne pepper
- 2–3 dashes salt
- Black pepper, to taste
- 1/2 cup butter (1 stick), melted and very hot
Instructions
- Combine base ingredients: In a blender, add the egg yolks, Dijon mustard, fresh lemon juice, cayenne pepper, salt, and black pepper. Blend these ingredients until the mixture is completely smooth and well combined.
- Heat butter: In a small microwave-safe bowl, heat the butter for about one minute until it is fully melted and piping hot.
- Incorporate hot butter: With the blender running on low speed, open the top spout and slowly pour in the hot melted butter. The sauce should thicken instantly as the butter emulsifies with the egg yolks.
- Adjust seasoning: Taste the sauce and add additional salt and black pepper if needed, blending briefly to incorporate any adjustments.
- Keep warm: Immediately transfer the hollandaise sauce into a measuring cup, bowl, or gravy boat. Place this container into a larger bowl filled with very hot water to keep the sauce warm without overheating or curdling it.
- Serve immediately: Pour over your favorite dishes such as eggs Benedict, steamed vegetables, or fish, enjoying the sauce while it is freshly made and warm.
- Reheating tips: Do not microwave leftover sauce to reheat as it may curdle. Instead, gently warm the container under hot running water just before serving again.
Notes
- Use fresh egg yolks for best flavor and smoothness.
- Adjust cayenne pepper to taste or omit if sensitive to spice.
- Keep the butter very hot when pouring into the blender for proper emulsification.
- Do not overheat or microwave the completed sauce to avoid curdling.
- Store leftovers in an airtight container in the refrigerator and reheat gently as directed.
