Hollandaise sauce is so easy to make with this blender method and will add a delicious rich and creamy flavor to your meats, veggies, and eggs!
This hollandaise sauce made in the blender is a game changer. My children can sense when I’m about to do something that takes concentration or precision. So, it would be futile to try and make hollandaise the traditional way.
And besides all that, who has the time or energy. Not me. So this insanely easy hollaindaise sauce skips the whisking and instead uses one of my all time favorite kitchen gadgets, the immersion blender (or regular blender!) and comes together in about three minutes.
Hollandaise sauce ingredients
- egg yolk – egg yolks are what make this hollandaise recipe so rich and creamy and decadent.
- butter – I like to use a salted butter. If you choose to use unsalted, make sure to add a pinch of salt to the recipe.
- lemon juice – lemon juice is the acid that brightens everything up. Add more if you like it super lemony (I do!).
- yellow mustard – Yellow mustard is also an acidic flavor but with more complex notes that help round out the hollandaise sauce.
How do you make hollandaise?
Hollandaise sauce is made by whisking together egg yolks, butter, mustard, and lemon juice. Traditionally hollandaise sauce is prepared by hand over a stovetop, but this recipe is made with a hand blender or upright blender and is just as delicious without the risk of your sauce breaking or your hand getting too tired!
Can you make hollandaise sauce ahead of time?
You can make hollandaise sauce about one day ahead if you’d like. Hollandaise sauce is made with raw egg yolk, so you won’t want to keep it any longer than that. To reheat, do so slowly in the microwave in 5 – 10 second increments or on the stove top over very low heat, stirring constantly.
Can you keep hollandaise sauce?
Because hollandaise sauce is made with uncooked egg yolk, you won’t want to keep it more than about a day. The great thing about making hollandaise in the blender is it only takes about three minutes to prepare, so there’s really no need to make it up ahead of time.
Can you get salmonella from hollandaise sauce?
Any time you consume something with raw or under-cooked ingredients you run a greater risk of food borne illness. That said, if you’re using pasteurized eggs, the risk is very small. As with anything, use your discretion.
What goes well with hollandaise sauce?
Hollandaise sauce making tools
- Stick blender – Possibly the most used gadget in my entire kitchen. The key to making a hand blender useful versus a giant pain in the butt is to rinse it immediately after using. That way you’re never trying to get crusty dried goop out from under the blades.
- Ninja blender – We. Love. This. Blender. It blends all the things! Beautifully! No scraping the sides like I did in my old blender. And for a super reasonable price. My favorite thing to blend is Strawberry Lime Slushes!
How to Make Hollandaise Sauce
- 3 egg yolks
- 1 stick salted butter 1/2 cup
- 1 - 2 tablespoons lemon juice I like about 1 1/2, but if you're really into lemony hollandaise, go ahead and add 2!
- 1/4 teaspoon yellow mustard
- Melt butter in microwave or on stove top (45 seconds was perfect for mine).
- Add mustard, lemon juice, and egg yolks to mixing cup/blender.
- Blend for a minute or so until it thickens and lightens up a bit.
- Slowly pour in butter as you continue to blend.
- Continue blending until sauce is emulsified and thickened to your liking.
- Drizzle over poached eggs, broiled fish, or roasted asparagus, and ENJOY!