So easy. So versatile. Blender Hollandaise Sauce is the perfect Spring accessory.
According to Julia Child “This very quick method for making hollandaise cannot fail when you add your butter in a small stream of droplets…” and “as the technique is well within the capabilities of an 8-year-old child, it has much to recommend it.” Yikes! Julia! Well, she was a strong and opinionated woman. In this case, while I can’t speak for the capabilities of every 8-year-old, I will say, there is nothing about this recipe that should intimidate you.
Hollandaise is considered one of the 5 “Mother Sauces” in French Cooking. The others are Béchamel, Velouté, Espagnole, and Tomato Sauce. With a few simple ingredients (mostly flour, butter, and a liquid) and a couple easy techniques, these five sauces, all equally important, serve as the starting point for a slew of other classics. Years ago, I took a class on sauces and learned a great deal, but haven’t put them to practice much. I think that needs to change! With this easy recipe, I see Eggs Benedict, grilled asparagus and even steamed artichokes in our future!
Blender Hollandaise Sauce
- May 4, 2020
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Ingredients
- 3 large egg yolks
- 1/4 tsp salt
- pinch of black pepper
- 1-2 TBLS lemon juice
- 4 oz (1/2 cup) unsalted butter
Directions
- Step 1
- Place eg yolks, salt, pepper and 1 TBLS lemon juice in the blender jar. You can beat in more lemon juice to taste when your sauce is done and you know which proportions you like best.
- Step 2
- Cut the butter into pieces and place in a small saucepan. Heat until it’s melted, hot and foamy.
- Step 3
- Cover the jar of the blender and blend the egg yolk mixture at top speed for 2 seconds. Uncover, still blending at top speed, and immediately start pouring the hot melted butter in a thin stream of droplets. You may need to protect yourself with a towel during this operation.)
- Step 4
- By the time two-thirds of the butter has gone in, the sauce will be a thick cream. Omit the milky residue at the bottom of the pan.
- Step 5
- Taste the sauce and blend in more seasonings (and more lemon juice) if necessary.
For more sauce: The amount of butter you can use in a blender is only half the amount the egg yolks could absorb if you were making this sauce by hand. 3 egg yolks can take 8-9 ounces of butter rather than the 4 ounces in the recipe. However, if you add more butter to the blender than the 4 ounces specified, the sauce would become too thick. To double your amount of sauce, make as directed, then pour it out of the blender jar into a saucepan or bowl and beat into it an additional 1/2 cup of melted butter, added in a steam of droplets.
If you want, you can make this in a large mason jar with an immersion blender. That works very well too! What will you serve with your Blender Hollandaise Sauce?
