Classic hollandaise requires some elbow grease. I was grateful to find this easy blender method that literally takes just a few minutes.
And while it's not completely foolproof - sometimes the sauce does end up separating - I find that it nearly always succeeds, as long as you add the butter slowly and patiently.
Hollandaise sauce is a delicacy. Its creamy texture and delicate flavor are just wonderful. But it takes quite a bit of work.
That's why I'm grateful for this blender version, which is truly easy to make. The only drawback is that you can't make it ahead of time. But since it's so easy to make and it's ready so fast, I don't think this is an issue.
You'll only need five ingredients (plus a little water) to make this rich sauce. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Egg yolk: I use a large egg yolk.
- Lemon juice: Use freshly squeezed lemon juice.
- Kosher salt: If using fine salt instead of kosher salt, use half the amount listed.
- Cayenne pepper: Just a pinch. The cayenne doesn't make the sauce spicy, it just adds an interesting layer of flavor.
- Unsalted butter: Since this is a major component of the sauce, it's good to use high-quality butter. I love Kerrygold butter.
The classic Hollandaise sauce recipe requires some elbow grease, which frankly I don't have the patience for. But this blender recipe takes just a few minutes to make.
The detailed instructions are included in the recipe card below. Here are the basic steps:
Add the egg yolk, water, lemon juice, kosher salt, and cayenne pepper into a cup that just fits the head of an immersion blender. You can use the cup that comes with the blender or use a narrow mug.
Cube the butter and place it in a glass measuring cup. Cover and melt the butter in the microwave, in 30-second increments. Make sure the butter is hot, not just melted.
Place your immersion blender's head into the bottom of the cup and turn it on. With the blender running, very slowly pour the hot butter into the cup.
Keep blending while slowly pouring the butter in.
The hot butter will emulsify with the egg yolk and lemon juice, resulting in a thick, creamy sauce.
You want the butter to be hot, not just melted. If you worry about it splattering in the microwave, you can heat it up in a small saucepan on the stovetop over medium-high heat until it's melted and the foam subsides.
To further increase your chances of success and reduce the risk of the sauce separating, try using ghee (clarified butter) instead of butter.
Since clarified butter contains no water, it's easier to stabilize and thicken the sauce when using it. For this same reason, you can also omit the water from this recipe. Add it later if the sauce is too thick.
Frequently asked questions
You will need an immersion blender for this recipe. I got mine on Amazon for around $40.
Unfortunately, you can't. It will separate. You'll need to make it right before serving it. The good news is: It's quick and easy, so making it at the last minute shouldn't be too much of a burden.
The combination of egg yolk and hot fat (butter or clarified butter) plus constant whisking is what thickens this sauce. There's no need for any other thickeners.
Although it was invented in France, the name of this sauce translates to "Dutch sauce," likely because the butter used to make it was imported from Holland.
There aren't too many variations on this classic recipe. As you can see, I like to add a pinch of cayenne pepper. You can also add a pinch of garlic granules.
As mentioned above, you can use clarified butter instead of butter, and in fact, it's a good way to help ensure that the sauce properly emulsifies and doesn't curdle or separate.
This creamy sauce is perfect with fish, and delicious over vegetables such as steamed asparagus.
It also goes wonderfully with eggs - eggs benedict is a classic recipe.
Believe it or not, it's also very good when simply spooned over hard-boiled eggs.
Unfortunately, you can't store the leftovers. This sauce cannot be refrigerated and reheated, so try to only make as much as you plan on using right away.
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Blender Hollandaise Sauce
- 1 large egg yolk
- 1 teaspoon water optional (see notes)
- 1 teaspoon fresh lemon juice
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon sea salt
- Pinch cayenne pepper
- 8 tablespoons unsalted butter or clarified butter
- Add the egg yolk, water, lemon juice, kosher salt, and cayenne pepper into a cup that just fits the head of an immersion blender. I use a 16-oz coffee mug. You can also use the cup that comes with the blender if it's narrow enough.
- Cube the butter, and place it in a glass measuring cup. Cover and melt the butter in the microwave, in 30-second increments. The butter should be hot, not just melted - see notes below.
- Place your immersion blender into the bottom of the cup and turn it on. With the blender running, very slowly pour the hot butter into the cup. The butter will emulsify with the egg yolk and lemon juice, resulting in a thick, creamy sauce.
- Transfer the sauce to a serving dish. Serve immediately. This sauce cannot be cooled and reheated, but it will keep for up to one hour at room temperature.
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NUTRITION PER SERVING
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