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
Scale
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.
