For a richer flavor, use clarified butter (ghee). If the sauce becomes too thick, add a teaspoon of warm water to thin it out. If the sauce is too thin, blend in another egg yolk. Hollandaise is best served immediately, but can be kept warm in a thermos for up to 30 minutes. Don't overheat the butter, as browned butter will affect the color of the sauce Make sure the egg yolks are fresh and vibrant for the best flavor and emulsification.
Easy Hollandaise Sauce
-
PREP TIME5 mins
-
COOK TIME5 mins
-
TOTAL TIME10 mins
-
SERVING4 People
-
VIEWS9
Elevate your brunch game with this luxuriously smooth and utterly decadent hollandaise sauce. Crafted effortlessly in a blender, it's the perfect accompaniment to eggs Benedict, asparagus, or any dish craving a touch of creamy, lemony bliss.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate1 g
-
Cholesterol163 mg
-
Protein2 g
-
Saturated Fat15 g
-
Sodium443 mg
-
Sugar0 g
-
Fat25 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepMelt the butter in a small saucepan over medium heat until it's bubbly and just beginning to turn golden. Be careful not to let it brown; we want that pure, buttery flavor. (3-5 minutes)
02
StepIn a blender, combine the egg yolks, warm water, lemon juice, salt, and cayenne pepper. Blend on medium speed until the mixture is light and frothy. (20 seconds)
03
StepWith the blender still running on medium speed, slowly drizzle the hot, melted butter into the egg yolk mixture in a thin, steady stream. This is crucial for emulsification. (1-2 minutes)
04
StepContinue blending until the sauce is thick, pale yellow, and beautifully emulsified. Taste and adjust seasoning with additional lemon juice or salt as needed. (10 seconds)
05
StepImmediately pour the hollandaise sauce into a warmed serving bowl to maintain its temperature. Serve promptly and enjoy its creamy perfection!
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Ethel Harber
Jun 30, 2025I added a dash of hot sauce for a little extra kick. Delicious!
Dion Hoppe
Jun 27, 2025Absolutely fool-proof! Made this for my mother's birthday and she thought I was a pro chef!
Ellie Hansen
Jun 24, 2025The fresh lemon juice really brightens up the flavor of this sauce.
Antonia Schmeler
Jun 23, 2025Fantastic recipe! Made eggs benedict for brunch and everyone raved about the hollandaise.
Amaya Yost
Jun 23, 2025I used salted butter and omitted the added salt. Turned out great!
Haleigh Flatley
Jun 20, 2025My sauce split the first time, but I realized I was pouring the butter in too fast. Slow and steady is key!
Zoie Kassulke
Jun 17, 2025This was so easy! I've always been intimidated by hollandaise, but this blender method worked perfectly.
Obie Fay
Jun 8, 2025I found that warming the blender beforehand helped keep the sauce from cooling too quickly.