Hollandaise Sauce

Hollandaise sauce is the ultimate creamy, buttery, and tangy sauce that elevates brunch favorites like eggs Benedict, asparagus, or roasted vegetables. Traditionally a delicate sauce requiring careful whisking over a double boiler, this easy blender method makes it completely foolproof. In just five minutes and with only five simple ingredients, you can create a velvety, perfectly emulsified Hollandaise that tastes restaurant-quality. It’s rich, luscious, and the perfect finishing touch for your favorite savory dishes.

Why You’ll Love This Recipe

• Quick and easy: ready in just 5 minutes
• Foolproof method using a blender—no double boiler or whisking required
• Rich, creamy, and perfectly tangy every time
• Versatile: perfect for eggs, vegetables, fish, or even drizzling over roasted potatoes
• Customizable: adjust lemon, cayenne, or butter for your desired flavor and consistency

Ingredients

• 3 egg yolks – provide structure and richness for a silky sauce
• 1 tablespoon lemon juice (or more to taste) – adds bright acidity
• 1 teaspoon Dijon mustard – enhances flavor and helps emulsify
• ¼ teaspoon salt – balances the richness
• Pinch of cayenne pepper – adds a subtle hint of heat
• ½ cup unsalted butter or ghee, melted and hot – creates the creamy, luxurious texture (add more for thinner sauce)

How to Make Hollandaise Sauce

Step 1: Prepare the Butter

Melt the butter in the microwave for about 1 minute until hot, not just melted, to ensure proper emulsification. Alternatively, heat on the stove.

Step 2: Combine Egg Yolks and Flavorings

Add the egg yolks, lemon juice, Dijon mustard, salt, and cayenne to a high-powered blender. Blend for 5 seconds until fully combined.

Step 3: Emulsify the Sauce

With the blender running on medium-high, slowly stream in the hot butter until the mixture is smooth, thick, and emulsified. For a thinner sauce, add extra melted butter a little at a time.

Step 4: Serve

Pour the Hollandaise into a small bowl and serve immediately while warm. It’s perfect over eggs, steamed asparagus, fish, or roasted vegetables.

Tips for Success

• Ensure the butter is hot—not just melted—for proper emulsification.
• If the sauce is too thick, blend in a little more melted butter or a teaspoon of warm water.
• For more sauce, add an additional egg yolk and up to ½ cup more butter.
• Serve immediately for best texture; if holding, keep warm over a double boiler.
• Adjust lemon juice or cayenne to your taste for tang or subtle heat.

Equipment Needed

• High-powered blender (or regular blender)
• Microwave or stovetop for melting butter
• Measuring spoons and cups
• Small serving bowl

Recipe Variations

• Herbed Hollandaise: Blend in fresh herbs like tarragon, chives, or parsley.
• Spicy Hollandaise: Increase cayenne or add a dash of hot sauce for extra heat.
• Lighter Version: Substitute part of the butter with olive oil for a lighter consistency.
• Citrus Twist: Add a little orange juice or zest for a bright, fruity note.

Serving Suggestions

• Classic eggs Benedict or eggs Florentine
• Drizzle over steamed asparagus, broccoli, or green beans
• Serve with grilled or roasted fish for a restaurant-quality touch
• Pour over roasted potatoes or hash browns for an indulgent breakfast

FAQs

Can I make Hollandaise in advance?
It’s best served fresh, but you can hold it in a warm (not hot) water bath for 30–60 minutes.

Can I use clarified butter or ghee?
Yes, ghee works perfectly and gives a rich, nutty flavor.

What if my sauce separates?
Blend again with a teaspoon of warm water or extra lemon juice to bring it back together.

Can I make it without a blender?
Yes, whisk over a double boiler, but the blender method is faster and more foolproof.

Is Hollandaise suitable for meal prep?
It’s best fresh, but can be made just before serving for brunch gatherings.

Final Thoughts

This easy, no-fail Hollandaise sauce is a game-changer for home cooks. Creamy, tangy, and perfectly smooth, it takes classic brunch dishes to the next level with minimal effort. With just five ingredients and a blender, you can create a sauce that looks and tastes like it came from a gourmet restaurant. Make it, pour it generously, and enjoy the rich, buttery goodness in every bite.

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