If you’ve ever wanted to master a classic sauce at home without the fuss, this Blender Hollandaise Sauce Recipe is the answer you’ve been waiting for. It delivers that rich, silky, tangy flavor that perfectly complements eggs Benedict, steamed vegetables, or grilled fish, all with just a blender and a few simple ingredients. This quick and easy approach to hollandaise takes what used to be an intimidating process and turns it into a fun kitchen win you’ll want to share again and again.
Ingredients You’ll Need
Getting the perfect hollandaise sauce starts with a handful of fundamental ingredients, each playing a crucial role in building that luxurious texture and balanced flavor. These essentials are straightforward, which means you can focus on enjoying the process and the incredible result.
- 4 egg yolks: The creamy base that gives the sauce its rich texture and golden color.
- 1/2 cup unsalted butter: Adds buttery richness without overpowering saltiness, melting smoothly into the sauce.
- 1 tablespoon fresh lemon juice: Injects the perfect tang to brighten the richness and balance flavors.
- Pinch salt: Enhances all the flavors, making the sauce more vibrant and delicious.
- 1/2 teaspoon Dijon mustard: A subtle hint of sharpness that deepens complexity and helps emulsify the sauce.
How to Make Blender Hollandaise Sauce Recipe
Step 1: Combine the Base Ingredients
Start by adding the egg yolks, fresh lemon juice, pinch of salt, and Dijon mustard to your blender. Cover the blender securely and pulse for about 10 seconds. This initial blend combines the acidity and seasoning, creating a smooth foundation before we add in the luscious butter.
Step 2: Melt the Butter
Next, pour your unsalted butter into a microwave-safe dish — a measuring cup with a spout works wonders for easy pouring. Microwave the butter for 40 seconds, then continue heating it in 10-second bursts until it’s hot, melted, and gently steaming. The goal is silky, not bubbling, so keep a close eye to avoid overheating.
Step 3: Stream the Butter into the Blender
With the blender running on low, carefully lift the small cap on the lid. Holding the hot butter with a kitchen towel in one hand (to prevent any splashes) slowly drizzle the melted butter into the egg yolk mixture. This slow incorporation is key—it encourages a perfect emulsification, transforming your ingredients into a luxuriously thick Hollandaise sauce. Serve the sauce warm for best texture and flavor.
How to Serve Blender Hollandaise Sauce Recipe
Garnishes
A sprinkle of finely chopped fresh herbs like chives or tarragon adds a fresh, fragrant note that enhances the buttery sauce. A dash of smoked paprika or a twist of cracked black pepper can also offer a subtle, inviting kick that lifts the whole dish.
Side Dishes
This hollandaise is stunning over perfectly poached eggs for a classic eggs Benedict or draped over roasted asparagus and steamed green beans for a simple yet elegant touch. It also pairs beautifully with grilled salmon or crispy sautéed potatoes, making every bite sing with richness and brightness.
Creative Ways to Present
For an Instagram-worthy plate, drizzle the sauce artistically over a bed of wilted spinach or roasted artichokes. Try layering it with sautéed mushrooms and a sprinkle of toasted almonds to create a textural delight that’s just as delicious as it looks!
Make Ahead and Storage
Storing Leftovers
If you have any hollandaise leftover, store it in an airtight container in the refrigerator. Because the sauce contains egg yolks and butter, it’s best eaten within 24 hours to maintain freshness and safety.
Freezing
Freezing hollandaise is not recommended as the texture often changes when thawed, causing separation or graininess that diminishes its signature creaminess.
Reheating
Rewarm your sauce gently over a double boiler or in a warm water bath, stirring occasionally. Avoid direct high heat or microwaving, which can cause the sauce to break. Adding a teaspoon of warm water or lemon juice can help restore its silky smooth consistency if needed.
FAQs
Can I use whole eggs instead of just yolks in this Blender Hollandaise Sauce Recipe?
While whole eggs can be used in some hollandaise variations, this recipe relies specifically on yolks to achieve that rich and creamy texture. Using whole eggs will alter the thickness and flavor, making it less traditional.
What if my sauce separates or curdles?
Separation usually happens if the butter is too hot or poured too quickly. To fix it, try whisking in a teaspoon of cold water or lemon juice off the heat, then slowly blending again. Patience during the butter incorporation step is key to preventing this.
Can I use clarified butter instead of regular butter?
Clarified butter can be used and often helps with stability since it lacks milk solids and water, but traditional unsalted butter provides a slightly sweeter, richer flavor that many prefer for hollandaise.
How long does this Blender Hollandaise Sauce Recipe keep once made?
The sauce is best enjoyed immediately but can be stored in the refrigerator up to 24 hours. Reheat gently to preserve that velvety texture and flavor.
Is it possible to make this sauce dairy-free or vegan?
This traditional recipe relies on butter and egg yolks for flavor and emulsification, so making a dairy-free or vegan version requires specialty ingredients and different techniques, such as using plant-based butters and aquafaba, which are beyond this recipe’s scope.
Final Thoughts
There is something truly magical about making your own hollandaise sauce, and this Blender Hollandaise Sauce Recipe makes it incredibly approachable. With just a few ingredients and a blender, you unlock a world of delicious possibilities that transform ordinary meals into memorable experiences. I encourage you to give it a try and enjoy the rich, tangy goodness that only fresh, homemade hollandaise can bring to your table.
Print
Blender Hollandaise Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Total Time: 7 minutes
- Yield: 1 cup (approximately 4 servings)
- Category: Sauce
- Method: Blending
- Cuisine: French
Description
This Blender Hollandaise Sauce recipe offers a quick, smooth, and luscious way to make classic hollandaise using a blender. Perfect for drizzling over eggs Benedict, steamed vegetables, or grilled fish, this method eliminates the traditional double boiler step, saving time without sacrificing flavor or texture.
Ingredients
Hollandaise Sauce Ingredients
- 4 egg yolks
- 1/2 cup unsalted butter
- 1 tablespoon fresh squeezed lemon juice
- Pinch of salt
- 1/2 teaspoon Dijon mustard
Instructions
- Combine base ingredients: Add the egg yolks, lemon juice, salt, and Dijon mustard to the blender. Cover and blend for about 10 seconds until mixed.
- Melt the butter: Place the butter in a microwave-safe dish with a spout (such as a measuring cup). Microwave on high for 40 seconds, then continue in 10-second intervals until the butter is fully melted, hot, and slightly steaming but not boiling. Total time should be 90 to 120 seconds.
- Emulsify the sauce: Turn the blender on, and with the small cap open, carefully and slowly stream the hot melted butter into the egg yolk mixture while blending. Use a towel to hold the spout securely and prevent splattering. Continue until all butter is incorporated and the hollandaise sauce forms a smooth and creamy texture.
- Serve warm: Immediately serve the hollandaise sauce warm over your favorite dishes such as eggs Benedict, asparagus, or fish.
Notes
- Use fresh egg yolks and high-quality unsalted butter for the best flavor and texture.
- Be sure the butter is hot but not boiling to ensure proper emulsification and prevent curdling.
- Slowly pouring the butter into the blender while running is crucial to create a stable emulsion.
- Serve the sauce immediately as hollandaise does not reheat well and may separate if cooled and reheated.
