Easy Hollandaise Sauce

If you’re familiar with my recipes, you know I don’t just throw the word “easy” around.

Easy Hollandaise Sauce recipe and images by Lacey Baier, a sweet pea chef

Well, this Easy Hollandaise Sauce is no exception. Instead of using a double boiler, I use a blender.

Easy Hollandaise Sauce recipe and images by Lacey Baier, a sweet pea chef

Unconventional? Yes. Delicious? Yup. The result is a smooth, creamy, buttery homemade Hollandaise sauce.

Easy Hollandaise Sauce recipe and images by Lacey Baier, a sweet pea chef

Who says you need to make the process difficult? Not me. The hardest thing you’ll have to do with this recipe is find things to pour it over.

Easy Hollandaise Sauce recipe and images by Lacey Baier, a sweet pea chef

Try it on some steamed asparagus or Eggs Benedict (one of my favorite breakfasts!), for starters. Both are tasty options.

Easy Hollandaise Sauce recipe and images by Lacey Baier, a sweet pea chef

Just be sure to keep the Hollandaise sauce warm prior to serving. When it cools, it starts to separate. Though it’ll still mostly taste the same if it separates, it won’t be as pretty.

Easy Hollandaise Sauce recipe and images by Lacey Baier, a sweet pea chef

To keep warm, you could just stick the blender container in a bowl of semi-hot water.


Easy Hollandaise Sauce
 
Prep time
Cook time
Total time
 
This Easy Hollandaise Sauce uses a blender to create a smooth, creamy, buttery homemade Hollandaise sauce.
Author:
Recipe type: Easy
Serves: 4
Ingredients
  • 1 cup (2 sticks) unsalted butter
  • 3 egg yolks
  • 1½ tbsp. freshly squeezed lemon juice
  • ¼ tsp. kosher salt, plus more to taste
  • optional: pinch of cayenne pepper, for kick of heat
  • optional: Add to 1 lb. of steamed asparagus
Instructions
  1. Melt butter in microwave (for approximately 1 minute) or in a saucepan over medium-high heat.
  2. Combine egg yolks, lemon juice, kosher salt and cayenne pepper, if desired, in blender. Blend on high until mixture turns light yellow in color., approximately 30-60 seconds.
  3. With the blender running on high, very slowly drizzle the hot, melted butter into egg yolk mixture. The mixture will start to thicken and will splash up against the sides of the blender as the emulsion forms. Continue to add the butter until fully incorporated. Season with kosher salt as needed.
  4. Pour over steamed asparagus.

Comments

  1. says

    This LOOKs easy, but I cant help but notice that this sauce is completely broken. Hollandaise is a very delicate sauce and it CAN be made with a blender, but it uses a lot more egg yolks to stabilize it.,otherwise, great recipe!

  2. says

    This looks so easy and so delicious. Asparagus maybe 6 months away here but eggs love hollandaise too!

    Belated congratulations on Savannah’s birth – you have such a happy little family.

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