Description
A reliable, 15-minute blender method for making rich, velvety hollandaise sauce that never splits. Perfect for Eggs Benedict, asparagus, steak, or any dish needing a fancy touch.
Ingredients
Scale
- 3 large egg yolks (room temperature)
- 1 cup (2 sticks / 226g) unsalted butter, melted and warm (approx. 120°F/49°C)
- 1 tablespoon fresh lemon juice
- 1 tablespoon warm water
- ½ teaspoon kosher salt (or to taste)
- a pinch cayenne pepper
- 1 teaspoon white wine vinegar (optional)
Instructions
- Prep ingredients: Ensure egg yolks are at room temperature. Melt butter in a small saucepan over low heat until warm (not hot, approx. 120°F).
- Blend the base: Place egg yolks, lemon juice, 1 tablespoon warm water, salt, and cayenne in a blender. Pulse to combine, then blend for 30 seconds until pale and frothy.
- Emulsify: Turn blender to medium speed. VERY SLOWLY drizzle the warm melted butter into the blender through the feed tube (or pour in a thin stream if using an immersion blender). This should take 3-4 minutes. Start drop-by-drop, then increase to a thin stream.
- Check consistency: Blend for another 10-15 seconds. The sauce should be thick, creamy, and glossy. If too thick, add a teaspoon of warm water. If too thin, blend longer.
- Serve immediately: Serve warm over poached eggs, asparagus, or steak. If holding, place bowl in warm water (not hot) and do not cover tightly.
Notes
Butter temperature is critical; if too hot, it will scramble the eggs. If the sauce breaks, add a tablespoon of warm water or a new egg yolk to a clean bowl and slowly blend in the broken sauce to rescue it. Do not freeze as the emulsion will break.
- Prep Time: 2 minutes
- Cook Time: 13 minutes
- Category: Sauce
- Cuisine: French
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sodium: 120
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 1
- Protein: 2
Keywords: hollandaise sauce, eggs benedict, brunch recipe, easy sauce, blender hollandaise, gluten-free sauce, keto sauce, weeknight dinner