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.
Ingredients
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.
Instructions
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.
Expert tips
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. 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. 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
Variations
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.
Serving suggestions
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.
Storing leftovers
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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