A rich, buttery sauce is one of the best ways to take a dish from boring to wow in no time at all. One of the best sauces to dress up everything from Eggs Benedict at brunch to vegetable side dishes for dinner is hollandaise sauce. Maybe you've heard that hollandaise is finicky and hard to make, but we've got an easy way to whip up this perfect French sauce and all you need is a blender and a few tricks that will help you create a perfect sauce every time.
Can You Make Hollandaise in a Blender?
Yes! Blender hollandaise sauce takes all of the work and most of the worry out of making this French sauce. Hollandaise is just melted butter, egg yolks, and lemon juice; the magic happens when you turn these ingredients into an emulsion. You can wear your arm out with the whisking needed to emulsify the butter and eggs, or you can make hollandaise in a blender.
The speed of the blender brings the ingredients together quickly, certainly more quickly than you can manage by hand, even with the application of some serious elbow grease.
Speed has two benefits. First, your sauce is less likely to break (which just means the egg yolks and hot butter separate into a grainy, liquid mess). Second, hollandaise sauce is best served warm, so less prep time means you can make the sauce and take it right to the table as you serve the food.
How To Make Hollandaise in a Blender
There are three basic steps to making hollandaise sauce in your blender. First, melt the unsalted butter in a small saucepan on the stovetop. Second, place the egg yolks, fresh lemon juice and seasonings (black pepper or cayenne pepper, depending on your heat level tolerance, and kosher salt) in the blender on high speed. Third, keep the blender running while you drizzle in the melted butter. For a thinner hollandaise sauce, use more butter.
The tricks you need to make a foolproof easy blender hollandaise sauce are to keep things slow and steady. the hot melted butter shouldn't be bubbling hot, and you want to add it slowly to the yolk mixture in the blender. Start with a thin stream of the melted butter, then as the sauce turns thick and creamy, add more.
Don't panic if the sauce breaks. If the ingredients separate, stop adding butter. Let the blender continue to run for 20-30 seconds to see if the mixture emulsifies again. If it doesn't, add a few teaspoons of hot water. If you need to start over, save the broken sauce in a measuring cup. Put one egg yolk and a teaspoon of hot water in the blender. Blend the broken sauce into the new mixture slowly.
Creating the perfect hollandaise in the blender is easy and fast. You can adjust the amount of lemon juice and seasonings to fit your tastes, plus it's the perfect way to add a quick touch of luxury to any meal.