Hollandaise Sauce is delicious over eggs Benedict, and can elevate many other dishes from delicious to decadent as well. Inspired by culinary icon Julia Child, this easy 2-minute recipe is nearly foolproof.
In the vast collection of culinary advice that Julia Child left to us, her blender hollandaise recipe is one of the things I turn to most often. This is fitting: it stands as a metaphor for so much of what she gave us - methods that transform hitherto Herculean culinary challenges into easy, accessible tasks.
In the case of making hollandaise sauce, the task is one that (as Julia put it) "even an eight-year old can do."
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If you have ever made hollandaise sauce from scratch before, you know that it can be a huge pain with a high failure rate. Without just the right combination of hot butter and whisking skills, the sauce can break and separate. If that happens, there is very little that can be done to save it.
Which is just another reason to love Julia. Adapted from her recipe in Mastering the Art of French Cooking, this 2-Minute Blender Hollandaise Sauce is nearly foolproof.
Hollandaise Sauce Ingredients
Egg Yolks
This sauce uses uncooked egg yolks. That isn't something I really worry about (ever!) but if you are a worrier, this may help: According to multiple sources, the friction of the blender blades and the heat of the melted butter cook the egg yolk during the emulsion process.
Nevertheless, in the interest of avoiding salmonella and other food-borne illnesses, it is always good to use caution when consuming raw and lightly cooked eggs. The FDA offers guidelines for safe egg use in such cases, including the use of pasteurized eggs.
No matter what kind of eggs you use, always choose fresh, clean eggs with intact shells, and avoid contact between the yolks or whites and the outer shell.
- Lemon juice: Use fresh if possible. Bottled juice is too astringent.
- Cayenne: You can also use hot sauce.
- Salted butter
How to Make Hollandaise in a Blender
NOTE: The only tweak I've made to Julia's original blender hollandaise recipe is to add a little cayenne or hot sauce to give the sauce just a bit of a kick. Otherwise, I'm not messing with a classic.
Place egg yolks, lemon juice, salt and cayenne in a blender pitcher.
Pulse for a few seconds to blend.
Cut up the butter and place it in a small saucepan. Heat it until it is completely melted and foamy.
I sometimes melt the butter for this in a microwave, but if you do this, make sure that the butter is bubbling when you take it out or it won’t be hot enough to “cook” the sauce.
Patience is Key
Start up the blender on high and uncover. Immediately start pouring the hot melted butter in a very thin stream.
I cannot emphasize enough how important it is to have patience here – under no circumstances should the pouring process be rushed.
My blender has a little hole at the top through which you can pour liquids while it is running. I hope that yours does too! You may choose to omit the milk solids at the bottom of the pan, but I usually go ahead and add them. I don’t find that there is much difference in the consistency of my sauce, and I hate to throw anything away.
The sauce will begin to thicken before you have added all the butter.
Taste the sauce and add more lemon juice and seasonings if desired.
Hollandaise sauce should be used immediately. If it sets out too long, it will begin to solidify.
Top Tip
Leftover hollandaise sauce is lumpy and ugly when reheated, but it is still as delicious as ever! If you end up having extra, refrigerate it and use it within 3 days.
We use leftover hollandaise all the time. It's especially delicious over scrambled eggs, toast, and seafood. It's also makes a great casserole sauce!
To reheat, microwave the sauce for 30 seconds at a time, stirring until smooth each time.
FAQ
No, and yes.
Hollandaise sauce can break in two ways. First, if the butter is too hot when it is added, the egg yolks can cook too fast, making your sauce into scrambled eggs. There is no fixing this kind of break.
The second kind of break is when the sauce separates. If this happens, whisk together one egg yolk and one tablespoon of water in a clean bowl over simmering water. Slowly pour the broken sauce into the egg yolk and water mixture, whisking constantly until the sauce has emulsified.
More French-inspired Recipes
Who doesn't love an indulgent French recipe? Try our Classic French Onion Soup! Our tried-and-true, easy-to-make recipe is rich, savory, and satisfying to the bone. If you're looking for dessert, look no further than our Classic Crème Brûlée. (It's surprisingly easy to make!)
Ways to Use Hollandaise Sauce
We all know Hollandaise Sauce is delicious over eggs Benedict, but it can elevate many other dishes from delicious to decadent as well, including:
- Salmon
- Broccoli
- Asparagus
- Brussels sprouts
- Steak
- Crab cakes
- Seafood
- Artichokes
- Deviled eggs
- Baked potatoes
2- Minute Blender Hollandaise
Equipment
- 1 Blender
Ingredients
- 3 large eggs yolks room temperature
- 1 tablespoon lemon juice
- ⅛ teaspoon salt
- 1 pinch cayenne or a few drops of hot sauce
- ½ cup unsalted butter
Instructions
- Place egg yolks, lemon juice, salt and cayenne in a blender pitcher. Pulse for a few seconds to blend.
- Cut up the butter and place it in a small saucepan. Heat it until it is completely melted and foamy.
- Start up the blender on high and uncover. Immediately start pouring the hot melted butter in a very thin stream. Pour VERY slowly.
- The sauce will begin to thicken before you have added all the butter.
- Taste the sauce and add more lemon juice and seasonings if desired.
- Hollandaise sauce should be used immediately. If it sets out too long, it will begin to solidify.
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Food Safety
Hollandaise should kept warm, not hot. Do not hold hollandaise for more than 1½ hours.
Hollandaise should be held between 120F° to 145F° (49°C to 63°C) so it does not split or curdle. If the sauce is heated above 150F°, the eggs can overcook and become grainy, potentially splitting the sauce.
There is always a risk of food-borne illnesses when using undercooked eggs. If you are concerned about salmonella, use pasteurized eggs.
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Marlynn [UrbanBlissLife] says
I just love your note at the end about eating uncooked eggs. I have to admit that I am a huge fan of Hollandaise sauce but haven't made it at home because I fear I'm going to somehow make it wrong and make myself (or others!) sick. Your post is empowering me to have the confidence to make it soon! Thank you!
Pech says
I've never made hollandaise at home - only had it at restaurants because my husband won't eat it, which means I'll be eating the whole batch!! This recipe seems so easy though if I ever have company and want to try making a fancy breakfast!
kelsey says
oh my goodness, i need to try this! i adore hollandaise but haven't been successful!
http://www.ladiesinnavy.com
Catherine says
Hollandaise is one thing I've never been able to get behind, alas. I do love a good Julia story though! (Have you read Julia Child Rules by local Portland writer Karen Karbo? I highly recommend it!)
Jenni says
I haven't braved Hollandaise yet... but, you make it look super easy. My husband LOVES poached egss and hollandaise sauce. I think I'll have to surprise him this weekend!
Renée ♥ says
It is really easy, Jenni. The trick is to have that butter very hot and then add it s-l-o-w-l-y. Do that and you can't fail!