- Egg yolks: Choose the freshest you can find and save the whites for tomorrow’s breakfast.
- Lemon juice: There’s no room in this recipe for anything but fresh squeezed.
- Butter: I call for unsalted butter but if salted is what you have, use it. Just make sure it’s a high-quality one.
- Kosher salt: Always use the larger crystalled kosher salt instead of the more bitter table salt, and just a pinch will do.
Tips for Making Blender Hollandaise
Clarify the butter. Clarified butter is where the butterfat separates from the liquid gold. I find it easiest to do when I melt the butter in a measuring cup in the microwave in 15-30 second blasts. The solids then separate and drop to the bottom of the measuring cup and can be discarded after drizzling into the blender.
Keep your butter warm but not bubbly hot. The warm butter and fast whisking whir of the blender is the cooking agent for the hollandaise. If your butter isn’t warm enough it won’t thicken but if it’s too hot it will over cook the eggs. Warm butter works wonders.
Blend hot water into the eggs and lemon. Slowly adding hot water into the eggs gives them a head start in cooking and lightens the sauce for later.
Drizzle the warm butter into the blender slooooooowly. This is the most important step so the sauce doesn’t break and separate. Place a kitchen towel over the hole of the blender or cover with your hand as you add the butter so the sauce doesn’t splatter all,over you and your kitchen.
Add just a pinch of salt to brighten the flavors. Taste as you go, this isn’t an essential addition but does add just a bit of balance.
Add heat. Other additions if you’d like can include adding 1/4 teaspoon of Dijon mustard or a few dashes of Tabasco or a pinch of cayenne pepper.
How to Fix Broken Hollandaise
Take it slow! Drizzling the butter into the eggs and lemon is the key to creamy hollandaise. If your sauce looks like it might break, add a few drops of cold water and blend more.
Worse, if you get ahead of your hollandaise and it curdles or turns into a runny river, start over. Add new yolks and lemon to the broken sauce in place of the butter and blend until thickened and smooth.
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/4 cup hot water
- 1 cup unsalted butter 1/2 pound
- Pinch of kosher salt
Melt the butter over low heat in a small pan on the stove until melted, or in a microwave-safe bowl or measuring cup on high heat in the microwave for 30-45 seconds.
- Add the yolks and lemon juice to the blender and blend on high for 15 seconds. Scrape down the sides and slowly add the water until incorporated.
- Drizzle the hot butter into the egg yolk mixture, covering the hole of the lid with a kitchen towel to avoid splattering. Blend on high until thickened, about 30-60 seconds.
Taste for seasoning and add more lemon juice or salt to taste. The sauce is best when used immediately. If you have leftovers, the hollandaise will keep stored in the fridge up to 3 days. To reheat, warm slowly on low heat.
If you like a little more gusto to your hollandaise, add more lemon juice or the following ingredients if you’d like 1/2 teaspoon Dijon mustard, a dash or two of Tabasco, or a pinch of cayenne pepper.
Recipe borrowed from wonderful website: check her out! https://www.foodiecrush.com/easy-3-minute-blender-hollandaise/