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Easy Blender Hollandaise Sauce Recipe

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4.1 from 71 reviews

This Easy Blender Hollandaise Sauce recipe delivers a quick, smooth, and creamy version of the classic French sauce using just a few simple ingredients and an immersion blender. Perfect for eggs Benedict, steamed vegetables, or grilled fish, this method streamlines traditional hollandaise making by blending cold eggs with melted butter and lemon juice, ensuring a luscious, stable sauce in just minutes.

Ingredients

Hollandaise Sauce Ingredients

  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 1 whole egg, cold
  • 1 egg yolk, cold
  • 1 tablespoon freshly squeezed lemon juice
  • 2-3 dashes hot sauce (optional)
  • 1/2 teaspoon whole grain mustard (optional)
  • Salt and pepper, to taste

Instructions

  1. Melt the butter: In a small saucepan over medium heat, melt the butter slowly. Swirl occasionally to prevent burning and ensure it doesn’t boil. Once melted and the foam on top is minimal and floating, remove from heat and pour into a heat-safe measuring cup for easy pouring.
  2. Mix the ingredients in a mason jar: Use a mason jar or a narrow heat-safe container just wide enough to fit an immersion blender. Add the cold whole egg, egg yolk, lemon juice, and optional hot sauce into the jar.
  3. Blend the hollandaise: Immerse the immersion blender head into the jar and blend the eggs briefly. Then, with the blender running, slowly stream in the warm melted butter. Move the blender head up and down to fully incorporate the ingredients. The sauce should become thick enough to coat a spoon but still drip smoothly. If too thick, blend in a teaspoon or two of warm water until the desired consistency is reached. Season with salt and pepper and stir in whole grain mustard if using.
  4. Serve immediately: Serve the hollandaise right away for best texture and flavor. To keep warm for up to 1 hour, place the jar in a bowl or pot of warm water and stir occasionally to prevent a skin from forming.

Notes

  • Use cold eggs straight from the refrigerator for better emulsification.
  • Adjust the consistency by adding warm water gradually if the sauce is too thick.
  • If sauce separates, gently re-blend to bring it back together.
  • Whole grain mustard adds a subtle tang and texture but is optional.
  • Serve immediately as hollandaise doesn’t reheat well.
  • Keep warm gently; avoid overheating to prevent curdling.

Find it online: https://recipethrive.com/easy-blender-hollandaise-sauce-recipe/