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Blender hollandaise how to#

Arugula and Prosciutto Egg Benedict With Blender Hollandaise Sauce.Sausage Stuffed Mushrooms with Hollandaise.Other additions if you’d like can include adding ¼ teaspoon of Dijon mustard or a few dashes of Tabasco or a pinch of cayenne pepper. But if it’s too hot it will over cook the eggs. If your butter isn’t warm enough, it won’t thicken. The warm butter and fast whisking whir of the blender is the cooking agent for the hollandaise. Keep your butter warm but not bubbly hot. Use high-quality ingredients. Because this blender hollandaise sauce calls for just 4 ingredients, make sure they’re the highest quality you can find. Stir it continually to prevent it from scorching or clumping. Homemade hollandaise sauce is best reheated in a saucepan over low heat. If you have leftovers, the hollandaise will keep stored in the fridge up to 3 days.

This blender hollandaise sauce is best when used immediately. Add new yolks and lemon to the broken sauce in place of the butter and blend until thickened and smooth.

If you get ahead of your blender hollandaise and it curdles or turns into a runny river, start over. If your homemade hollandaise sauce looks like it might break, add a few drops of cold water and blend more. This isn’t an essential addition but does add just a bit of balance. Place a kitchen towel over the hole of the blender or cover with your hand as you add the butter so the sauce doesn’t splatter all over you and your kitchen.Īdd a pinch of salt to brighten the flavors. The water lightens the blender hollandaise sauce as it thickens when adding the butter later.ĭrizzle the warm butter into the blender slooooooowly. This is the most important step so the sauce doesn’t break and separate. Slowly adding hot water into the eggs gives them a head start in cooking without scrambling them. SLOWLY blend the hot water into the eggs and lemon. After drizzling the clarified butter into the blender, discard the chalky, white fat. The solids separate, then drop to the bottom of the measuring cup. I take the easy route and place the butter in a glass measuring cup then microwave it in 15-30 second blasts. Clarified butter is melted butter where the butterfat is separated from the liquid gold.

Blender hollandaise how to#

How to Make Hollandaise Sauce in a BlenderĬlarify the butter.

Kosher salt: Always use the larger crystalled kosher salt instead of the more bitter table salt, and just a pinch will do.

Butter: I call for unsalted butter but if salted is what you have, use it.

Lemon juice: There’s no room in this recipe for anything but fresh squeezed.

Egg yolks: Choose the freshest you can find and save the whites for tomorrow’s breakfast.

Blender Hollandaise Sauce Ingredientsīack in the day, my husband and I were rather famous for our Salmon and Avocado Egg Benedicts, a brunch favorite, and we always took the easy way out by using a packaged mix for the hollandaise.īut after my friend Sherrie taught me the how to make hollandaise sauce in a blender, there really wasn’t any reason to go back to the gloopy, packaged dry mix again.īlender hollandaise is just 4 ingredients: Unlike traditional hollandaise that requires whisking and tempering over a water bath and a fair amount of practice to master, this blender hollandaise sauce is incredibly easy and fast with no cooking involved, and can literally take just about 3 minutes to whip up. However, from scratch hollandaise sauce can be a tricky recipe to master and feel like one of those recipes only a trained chef can carry off. I mean, an Egg Benedict is really just an Egg McMuffin until it gets the hollandaise treatment. Homemade blender hollandaise is a quick and easy classic sauce any French cook would declare très bien.Ĭlassic hollandaise sauce is one of those lush additions to a dish that immediately elevates the stature of whatever it drizzles or lathers.