Making Hollandaise sauce is fairly technical. you either get it right or get it completely wrong. But there are some basic simple rules that need to be followed to get a proper hollandaise. I will show you how to make hollandaise sauce in a very quick and easy way. I call this the 3-minute hollandaise sauce recipe in a blender.
Hollandaise sauce Recipe Blender
As a chef in my previous life, I use to run the breakfast shift back in the day and obviously egg benedict was a must-have in any breakfast buffets at least here in Australia. Making hollandaise takes a lot of effort and patience. When you run a breakfast shift at 4 a.m last thing you want to do is spend 30 minutes making hollandaise the traditional way. I use to make the hollandaise sauce in a non-traditional way. This later became the way I use to make hollandaise every time even at home because it was quick easy and simple. This is my version of a quick hollandaise sauce recipe which takes only 3 minutes.
What goes in Hollandaise sauce
Egg yolks are the base of any Hollandaise or Mayonaisse sauce.
Clarified butter or some would call it melted butter is the fat that binds the ingredients together. Lemon juice is to acidify the sauce and give it flavor
Warm water is optional, it is to loosen up the sauce if it is too thick, but It needs to be added at the end. You will not need it 99% of the time, but in case you want the sauce to be runnier then you use warm water.
What is Clarified Butter?
Clarified butter is when you separate the fat from the milk. As you can see when clarifying butter, the milk part will be at the bottom and the fat will rise to the top. you don’t use the Milk part when adding the clarified butter.
You can make clarified butter in the microwave or on the stove. I prefer to make it on the stove as I believe clarified butter is made better on the stove than on the microwave.
How to make Hollandaise Sauce
It is fairly easy and quick to make Hollandaise sauce.
Step 1 Clarify the butter
Step 2 Mix all ingredients in the blender. Except for the Clarified butter
Step 3 Gradually pour the clarified butter
Step 4 Adjust seasoning and serve
essential equipment needed to make Hollandaise Sauce
It is essential to have a blender, but not just a blender a Vitamix. For me, Vitamix is a life savior. I make anything and everything in it. I make the smoked salmon mousse, Pinacolada popsicles, sauce, purees, nut butter, hollandaise and mayonnaise as well. The different speed functions allow you to make the perfect Hollandaise.
What to serve with Hollandaise Sauce
- Smoked salmon
- Sauteed spinach
- Sauteed mushrooms
- Roasted Tomatoes
How to store Hollandaise sauce
You cannot store hollandaise sauce for a long time, but just for a maximum of 1 hour if not it splits or hardens. You can place the pot of hollandaise on top of a lukewarm water bath until needed. Whisk vigorously before using. Cover with a cling wrap until needed.
Common Mistakes done when making Hollandaise Sauce
Pouring the clarified butter all at once: It is important to pour the butter gradually and slowly, this gives the emulsion time to bind together
Blending the emulsion too rapidly. It is important to keep the blender in the right setting. Blending it too fast will cause splitting
- Asparagus topped with hollandaise
- Egg benedict
- Egg Florentine
- Salmon with Hollandaise sauce
can hollandaise sauce be made ahead of time?
No, it generally cannot be kept for a long time for two reasons, It cannot be reheated and it has raw eggs. It can be kept for a maximum of 1 hour at the right temperature. It needs to be made just before serving.
can hollandaise be refrigerated?
No, it cannot be, as it has clarified butter. If you have leftovers, you need to discard them.
Can hollandaise be reheated?
It cannot be reheated, but if you want to make it warm just before serving, keep it on top of lukewarm water for it to reheat slightly. But extreme heat can cause splitting. So don’t do this unless you need to.
does hollandaise have raw eggs?
Yes, it has raw eggs. Therefore not suitable for pregnant women.
You can also check my other recipes here
Step by step guide on how to make Hollandaise Sauce
- 3 Egg Yolks medium eggs
- 1/4 tsp White pepper
- 1/4 tsp Salt
- 2 Tbsp Lemon juice
- 175 g Butter Unsalted
- Firstly place the butter in a small pan and place it on top of a stove on a medium fire. Let it melt and turn into clarified butter. This will take approximately 3-5 minutes.The butter should look like oil and all the milk should surface on the top or bottom.You can also do it in a microwave, but it doesn't clarify the butter really well, which ultimately affects the texture of the hollandaise.Place the butter in a microwave-safe bowl and heat it for 1 minute and 10 seconds ( Do it in 30-second intervals if not the butter will burst inside the microwave. Leave it for 2 minutes to slightly cool down
- Place the egg yolks, salt, pepper, lemon juice in the base of a blender and blitz at a low speed ( speed 1 in a Vitamix) for 30 seconds
- Slowly incorporate the clarified butter in a thin stream while the blender is running. Do not add the milk part of the butter. Use all of the clarified butter.
- Once done, taste the sauce, if it needs more salt and pepper, lemon juice add at this stage
- Use it on eggs, asparagus or seafood and enjoy
1 thought on “Hollandaise sauce”
For sure I am going to try this