Hollandaise Sauce is that decadent, velvety smooth sauce known to intimidate cooks of all levels. Why, because there is a technique to be mastered. This traditional technique of creating an emulsion of egg yolks and melted butter is dependent on a few things. This may include the temperature of the ingredients and the ability to whisk continuously. But have no fear, if you have never made hollandaise sauce I guarantee you can do it.
This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.
The Blender Solution
The problem for many people, including me, is that we don’t make hollandaise sauce on a regular basis. And we probably don’t want to make it on a regular basis. I think of hollandaise as a special treat to enjoy for the occasional breakfast or brunch. But that shouldn’t stop you from making it. For the everyday home cook you can skip the hand whisking and go for the blender method.
A broken hollandaise sauce means that the two essential ingredients were not properly combined into an emulsion. The reasons are many but the result is a disappointing granular sauce. The high speed of a blender should be enough to create an emulsion but, all blenders are not created equal.
Blending the sauce too long can turn it into the thickness of mayonnaise rather than the pourable sauce you want. The real test is always how it turns out in your kitchen. Don’t give up. Whether you have a Magic Bullet (that’s what I used), a mid-range KitchenAid blender or a top-of-the-line professional Vitamix, you can make blender hollandaise sauce. If your sauce breaks then make it again right away. That small cost will pay off as you will remember any error you made and be less likely to repeat it again.
WARNING – Despite my best efforts I had little specks of hollandaise sauce all the way up my arm and on the nearby cupboard doors. I think that’s the trade off.
Beyond Eggs Benedict
Hollandaise Sauce is most well known as the topping for Eggs Benedict. There are many versions of Eggs Benny that go beyond the traditional recipe of ham and poached eggs on a toasted English muffin. Once you can make the sauce you can experiment to your hearts content.
To solve the gluten problem you can serve your Benny on gluten free English muffins, cornbread rounds, savoury buckwheat cakes or simply skip the bread altogether. My Breakfast Power Bowl has the power of a few superfoods with the decadence of homemade hollandaise on top. How’s that for a great way to start the day!
I’d love to hear in the comments below if you tired this recipe and how it worked in your kitchen.
More Breakfast and Brunch Recipes
- –Eggs Florentine
- –Potato Chorizo Frittata
- –Buttermilk Waffles
- –Sausage Breakfast Hash
- –Huevos Rancheros
- –Breakfast Crepes
- –Savoury Buckwheat Crepes
|3 egg yolks|
|1 Tbsp lemon juice|
|¼ tsp salt|
|½ cup butter, melted and warm|
- Combine yolks, lemon juice and salt in blender. Blend for 10 seconds to combine.
- Put melted butter in a measuring cup and slowly drizzle in with blender running. Together the blender and the hot butter cook the egg making a silky, smooth hollandaise sauce. Use sauce as soon as possible.
- The hollandaise can be kept for about an hour. Keep covered in a warm spot near the stove or even in a Mason jar set in a small pot with some warm water in the bottom.
- OPTIONAL – Many cooks like a pinch of cayenne in their hollandaise for a bit of heat.