How to make an incredible homemade hollandaise sauce! Using a blender and a short list of simple ingredients, this hollandaise sauce recipe is practically a failure and is super easy!
Not only hollandaise, but there are very few homemade sauces that will hit. It’s creamy, velvety, decadent, eggs (hello, Benedict of eggs), as a vegetable soak, and incredible with simple seafood dishes.
Hollandaise was one of the first sauces I learned how to make at culinary school. We made it by hand with a whisk and made it in a large batch (my arm was so tired!). This home cook-friendly hollandaise sauce recipe calls for a blender by skipping the whisk. That means you’ll have a delicious batch of hollandaise within 5 minutes. For another classic sauce, see Homemade mayonnaise.
Important ingredients
Melted Butter: Butter makes up the majority of this sauce, so spoilers, a good portion is needed. Use clarified butter for the hollandaise. It’s easy to do and I shared the method in the recipe below. It can be made with melted butter, but a clear process can remove the solids of water and milk, and separate or break the sauce. Also, it tastes very rich and buttery, so your sauce will taste better. Therefore, for the best hollandaise sauce, use clarified butter. Egg yolk: Classic hollandaise uses egg yolk. You can later scramble to save the whites (as a note, the whites of the scrambled eggs are really tasty with a spoon on top). Lemon Juice: It’s a bit needed, but the lemon cuts through the richness of the sauce. The freshly slanted aperture is really the best. White Wine (Optional): This is a hint from Chef Richard, who has been tasked with making hollandaise for brunch service in very high-end hotels for years. You only need a few teaspoons, so only add them if you already have a bottle open! It makes the sauce more interesting, does a similar job as a lemon, and passes through the richness of butter and egg yolk. Salt and pepper: season the sauce and don’t forget to use a little pepper. Cayenne Pepper is popular, but skip it and use ground white pepper.
Find the complete recipe for the measurements below.
Tips for making hollandaise sauce
Hollandaise sauce is a rich, creamy, decadent emulsion of egg yolks and butter. While some classic recipes require you to make it by hand in a bowl and whisk, blenders are game-changers for home cooks (like a food processor is a game-changer when making mayonnaise). It simplifies the process and provides beautiful sauces every time. That being said, I have shared how we make it by hand below anyway, just in case you want to try it. Here are my tips for making the perfect hollandaise:
Tip 1: Use a blender. I respect the traditional way of making hollandaise (by double boiler and hand), but the blender simplifies the process and frees you to focus on the rest of the meal.
Tip 2: Use hot butter. A blender contains melted (not warm) butter that is like a drizzle. If the butter isn’t hot enough, the sauce won’t thicken properly.
Tip 3: Create it just before serving. Hollandaise is best served immediately. Prepare other dishes first and then make the sauce just before serving.
Tip 4: Keep it warm. The sauce is mainly butter, so it starts to cool and thicken as you sit down. To keep it warm, you can set the blender jar in a bowl of lukewarm water (hot from the tap).
Tip 5: Fixing the broken hollandaise sauce. Our blender method is more indeed certain, but if the butter is too fast or not hot enough, this classic sauce can still break. Here’s what to do if the sauce breaks (please note: I’ll use a blender, but I can do this in a bowl with a whisk):
Pour the broken sauce into a bowl. Add 1-2 tablespoons of warm water to the blender. Turn on the blender and slowly return the broken sauce to the blender through the lid opening. The source should re-urinate and smooth again. Hooray!
Provide suggestions
Use delicious hollandaise for dishes such as eggs Benedict (particularly homemade English muffins) and eggs Florence. Also great are simple seafood dishes like poached eggs, vegetables like roasted ash paragus and poached salmon.
Failproof Hollandise Sauce
Preparation
10 minutes
Cook
5 minutes
total
15 minutes
This is my favorite recipe for hollandaise sauce. Using a blender and hot butter is the secret to the best results. I prefer step-by-step butter, but I prefer butter that adds steps, but clarifying the butter removes the solids of the water and milk, which can break the sauce. It also has a richer buttery flavor!
Make 3/4 cup
You will need it
12 tablespoons unsalted butter (170g)
3 large egg yolks, cold from the fridge
1 tablespoon of warm water
2 teaspoons of fresh lemon juice, and more flavor
2 teaspoons of white wine, options
1/2 tsp fine sea salt
¼4 tablespoons of ground white pepper, more flavor, see tips
direction
Make clear butter
1Melt the butter: Place the butter in a small pan to melt, then bring the melted butter to a gentle stew and cook for 2-3 minutes.
2Remove the Foamy layer: Use a spoon to skim all foam from the top and discard it. Set the butter pan aside until you are ready to make the hollandaise sauce.
Blender Hollandaise (priority method)
1Egg Blend: Add egg yolk, water, lemon juice, white wine, salt and white pepper to the blender. Pulse for about 5 seconds to combine.
2Reheat the butter: Place a pan of butter on low heat and heat until steamed for about 30 seconds.
3Emulsify the sauce: When the blender is running, remove the central insert from the lid. Slowly and steadily, pour hot, clarified butter through the opening and stops just before the milky white milk solid falls from the bottom of the pan. The sauce becomes thick and emulsified. If the sauce is always too thick, whisk with 1 tablespoon of warm water to thin.
4Seasons and Serves: Taste and adjust more salt, pepper, or lemon juice as needed. Serve immediately or place blender jar in a hot bowl. If served on the table, it starts to get too thick and stir in a bit of warm water to return it to a creamy sauce.
Classic Hollandaise made by hand
1Set up a double boiler. Put about an inch of water in a small pot and make a gentle stew. Place a heat-proof bowl on top, keeping the bottom of the bowl away from the water.
2Reheat the butter: Heat the fiery butter in a small pan until hot.
3Whisk the egg yolk: Add egg yolk, water, lemon juice and white wine to the bowl and whisk constantly. Pay attention to them. If it gets too hot, lift the bowl off the heat to prevent scrambling, then cool and then return. The egg yolks will bubble out of the liquid and then they will begin to thicken.
4Slowly add butter: Once the egg yolks are thicker, slowly drizzle the hot, melted butter. It is important to add more little by little to prevent the sauce from “broken.” Whisk continuously to incorporate the butter when you add it.
5Adjustment and Finish: If the sauce gets too thick at any point, whisk with 1 tablespoon of warm water to thin it. Once all the butter is incorporated, season the hollandaise with salt and white pepper.
Adam and Joan tips
Storage: Hollandaise is enjoying it right away. It can be kept in a fridge airtight container for up to 3 days, but it is easily broken so you should be careful when reheating (butter separation). Reheat Hollandaise: I don’t recommend microwaves and prefer to reheat on the stove. Pour the sauce into the pan over low heat. Add melted butter and 1 tablespoon of warm water. When it gets warm, it whisks and turns into a smooth, creamy sauce. If it’s too thick, add more warm water. Clarified Butter vs. Melted Butter: This recipe allows you to use plain melted butter. Clarified Butter is an extra fail-safe to keep the sauce from breaking, giving it a richer, buttery taste. However, when made with plain butter, the sauce is still lovely. Pepper: The white pepper fades into the sauce and is a little more delicate, but you can use black pepper or cayenne for heat. The facts of nutrition provided are presumption.
Nutrition per meal
Serving size
1 tablespoon
/
calorie
87
/
Total fat
9.5g
/
Saturated fat
5.7g
/
cholesterol
57.4mg
/
sodium
111.7mg
/
carbohydrates
0.2g
/
Dietary fiber
0g
/
Total sugar
0g
/
protein
0.6g
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