You want to make some Eggs Benedict at home—but you think that hollandaise sauce is impossible to make yourself, right? Well, actually, our easy hollandaise recipe is made in a blender and is foolproof. Promise! can be a total breeze! With just three ingredients, and ready in minutes, making hollandaise sauce at home is so much easier than waiting in a long brunch line! A creamy emulsion of egg yolks, butter and lemon juice, hollandaise sauce is a rich, lightly lemony sauce that goes with so many things! We love it on benedicts, of course, with Poached Eggs, or Potato Rösti with Eggs and Asparagus, and even on crispy Potato Pancakes.
Hollandaise Sauce Ingredients
Egg yolks: Just the yolks, and be sure to allow them to come to room temperature before you make hollandaise sauce. If you try to make the sauce with cold yolks and hot melted butter, the sauce will break.
Butter: Salted butter saves you step, yahoo.
Lemon juice: Fresh-squeezed lemon juice is best.
Our Trick For Easy, No-Fail Hollandaise Sauce
The reason that hollandaise sauce has a reputation for being hard to make is because it is hard to make if you make it the traditional way, with a whisk and a bowl. Hollandiase is a fat-and-water emulsion, where we force egg yolks and lemon juice to merge with butter to make creamy, heavenly sauce. To make this happen easily, and reliably, every time (instead of sad and broken) is to use a blender or immersion blender! Using a blender to make hollandaise takes the risk of a broken or curdled hollandaise sauce off the table. This sauce is so notoriously difficult to make completely by hand that even Julia Child suggests using a blender! If it’s good enough for Julia, it’s good enough for us.
How to Make Hollandaise Sauce
Melt the butter.
Combine the room-temperature egg yolks and lemon juice in the blender and blend them until they’re completely combined.
Now, as slowly and steadily as possible, with the blender running, pour in the melted butter. Did we mention you should pour very slowly?
Blend until hollandaise sauce is uniform, pale yellow and slightly thick. Serve immediately.
To Reheat Hollandaise Sauce
So making Hollandaise sauce really is easy, right? It’s best to serve it right away to avoid any issues. However, if it sits for a bit before you serve it, it is possible to reheat it. Hollandaise sauce will thicken as it cools, when you want to reheat, DO NOT use the microwave. Instead, warm the Hollandaise sauce in a small saucepan, over very low heat. Stir in two more tablespoons of melted butter, and stir constantly for 1-2 minutes. Low heat is important here — if the sauce gets too much heat, the eggs will cook and the consistency of the sauce will be uneven.
Drizzle Homemade Hollandaise Sauce On….
Getting Saucy
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