Blender Hollandaise Sauce is easy and fail-proof. This rich and velvety sauce uses just a few common ingredients and is ready in 10 minutes.
Course Breakfast, Sauce
Cuisine American, French
Keyword Easy Hollandaise Sauce, Hollandaise Sauce, Hollandaise Sauce in the blender, No-Fail Hollandaise Sauce
Prep Time 5minutes
Cook Time 5minutes
Author Plating Pixels
½poundsalted butter2 sticks
1tablespoonfresh lemon juice
1tablespoonhot waternot boiling
Pinchof cayenne pepper
Melt butter over medium-low heat in a saucepan. Slower is better to prevent browning. It should be fully melted and just start to bubble, about 185º F with an instant-read thermometer. Remove the pan from the heat and set aside. Alternatively, you can melt the butter in a microwave in 30 second increments.
Place egg yolks, lemon juice, and hot water in a blender. Blend on medium speed until smooth, about 10 seconds.
With the blender running on medium speed, slowly drizzle the warm, melted butter into the mixture. Timing here is important, it should take about 60 seconds to drizzle all of the butter. Too fast and it won’t incorporate.
If using unsalted butter, stir in a pinch of salt and a pinch of cayenne pepper to taste. Serve immediately or keep warm over very low heat until ready to serve.
How to ensure a creamy sauce:
Separate the eggs carefully, without any whites in the mix.
Heat the butter to the correct temp, about 185º F. Too hot and it’ll cook the eggs, too cool and it won’t warm the eggs and emulsify with the water.
SLOWLY pour the butter into the other ingredients. It should take about a full minute to pour 2 sticks of melted butter.
Keep an eye on consistency. If the sauce is thick enough, you can stop adding butter to create the desired consistency.
You can keep the sauce warm for up to an hour, but it’s best served right away.
Did your sauce break? Try these steps:
If it’s not looking right, try blending it about 30 seconds longer. Maybe it didn’t have enough time to blend together.
If it’s clumpy, try adding a tablespoon of water at a time while blending (up to 3) to smooth things out.
Add another yolk. Pour the broken sauce into another container. Quickly blend an extra yolk and 1 tablespoon of water in the blender, then slowly pour in the broken sauce.
If it breaks while sitting, blend again for about 30 seconds then serve immediately.