This basic hollandaise sauce recipe is simple to make within the blender! Wealthy, creamy, and tangy, it is scrumptious on eggs Benedict, greens, and extra.
Have you ever ever made selfmade hollandaise sauce? I gained’t decide in the event you say no. This basic French sauce is an emulsion of egg yolks, melted butter, lemon juice, and cayenne pepper. For YEARS, it was one thing I solely ate on eggs Benedict at brunch eating places. It appeared means too fussy to make at house.
However some time again, I needed to serve eggs Benedict at a household brunch, and I made a decision to attempt my hand at making hollandaise sauce from scratch. Seems, hollandaise sauce is definitely simple to make within the blender (5 minutes! 6 elements!), and I’ve been whipping up this hollandaise sauce recipe for particular events ever since.
Strive it in your subsequent brunch over eggs Benedict or poached eggs, or drizzle it on roasted asparagus or roasted carrots for a luxe facet dish. This creamy, buttery, lemony sauce is surprisingly easy and completely scrumptious.
Hollandaise Sauce Substances
Conventional French hollandaise sauce is made with 5 elements:
- Egg yolks
- Melted butter
- Contemporary lemon juice
- Cayenne pepper
- And salt
I couldn’t resist including a little bit of Dijon mustard to my recipe too. It provides the sauce an additional tangy kick, which I like. You may additionally want a little bit of sizzling water for thinning the sauce.
Discover the whole recipe with measurements under.
The best way to Make Hollandaise Sauce
The normal technique for find out how to make hollandaise sauce is by hand. You’d whisk the melted butter into the egg yolks in a saucepan over low warmth or in a double boiler. With this technique, you run the next threat of the sauce splitting, to not point out the truth that you need to do all that whisking.
As a substitute, I prefer to make blender hollandaise sauce. Right here’s how I do it:
- Mix the egg yolks and lemon juice, cayenne, mustard, and salt till frothy, 5 to fifteen seconds.
- Soften the butter in a saucepan over medium-low warmth. Whilst you might soften the butter within the microwave, I want to make use of the range. The butter melts extra evenly and reaches the next temperature this manner, which is important for making a thick, easy sauce. You additionally don’t must cope with it sputtering within the microwave.
- With the blender operating on low, slowly pour the recent butter into the egg combination. The sauce ought to have a thick and creamy however pourable consistency. If it’s too thick, mix in sizzling water, 1 tablespoon at a time, to loosen it.
That’s it! The entire course of takes minutes.
Can I exploit an immersion blender?
Sure! You may make this sauce in a deep bowl or jar utilizing an immersion blender.
Simply just remember to mix the egg yolk combination till frothy earlier than including the butter. Then, run the immersion blender on low as you regularly stream within the butter to create the creamy sauce.
Recipe Ideas
- Be certain the butter is sizzling. Scorching butter is important for evenly cooking the egg yolks and thickening the sauce. Add the melted butter to the egg combination as quickly as you’re taking it off the warmth—you don’t need to let it quiet down earlier than streaming it into the blender.
- Add the melted butter regularly. It will assist the sauce emulsify and thicken—in the event you pour it in suddenly, the sauce can break up. I prefer to switch the butter to a liquid measuring cup after I soften it in order that it’s simple to pour in a skinny stream.
- Salted butter works too. Don’t have any unsalted butter available? Use salted butter and skip the extra salt. After you add the butter, season to style with a pinch of salt if crucial.
- Don’t toss the egg whites. Use them to make scrambled eggs for a wholesome breakfast!
The best way to Retailer and Reheat Hollandaise Sauce
Hollandaise sauce is finest freshly made, so I like to recommend making it simply earlier than serving. It solely takes a couple of minutes, in spite of everything.
You probably have leftovers, you’ll be able to retailer them in an hermetic container within the fridge for as much as 2 days. Gently reheat them on the stovetop or in a double boiler, including a bit of water to skinny the sauce if crucial.
I’ve additionally efficiently frozen hollandaise sauce for as much as a month. I let it thaw in a single day within the fridge, then reheat it on the stovetop.
Extra Sauce Recipes to Strive
Wish to attempt extra basic sauces? Strive making one in every of these simple recipes subsequent:
