Hollandaise
Hollandaise is one of those recipes that people get really intimidated about making. In fairness, making hollandaise sauce the traditional way can in fact be tricky. Luckily this blender version of the sauce is an amazing hack that makes whipping up hollandaise super easy and nothing to be scare of! Let’s do this!
Why make Hollandaise in a Blender?
When it comes to making large batches of hollandaise, using a blender is the best option.
The high powdered spinning of the blades means you get a stronger emulsification. You can better control your speed and how much butter you want to add in.
I’ve never used a food processor for making hollandaise, so I can’t say how well that works. Where it’s a very similar process to making an aioli (emulsifying fat into egg yolk) you might be left with a very similar end product!
What if I don’t have a blender?
If you don’t have a blender or anything similar, the traditional method is for you!
You’ll need to make a double boiler. That’s a pot of water (with very little water) and a bowl placed on top.
Get the water to barely a simmer. The small amount of heat from the warm water is going to be enough to help thickness your sauce. With the same clarified butter and a whisk, gently stream in your butter and mix it together with the eggs. If you’re whisking fast enough, you should start to see the sauce thicken.
How to make Blender Hollandaise
The process of making the hollandaise with a blender is very easy. All you need to do is put the egg yolks, lemon juice, dijon and hot sauce into the blender and blend on high for about 20 seconds (or until fully incorporated).
Keeping the blender running, you then slowly stream in melted butter. That’s it! Season to taste with salt and you just made hollandaise!
Do I need clarified Butter to make Hollandaise?
Depending on who you ask, the answer might be yes or no.
If you’re using a blender, you can get away with having some of those milk solids blended in. The blades move so fast it most likely won’t matter.
However, if you’re doing the traditional method of making hollandaise, you might want to clarify your butter. When you’re melting the butter, milk solids will float to the top of the pot. Use a ladle to gently scoop them out and discard. Try not to scoop up a ton of the butter as we’ll need it all to make the sauce!
What else can I add to my Hollandaise?
Once you’ve got the process of making hollandaise down, there are so many options for you to play around with!
I’m a huge fan of spicy hollandaise. Add a few tbsp of ingredients like sambal or sriracha for a little extra kick.
Or you could add a bit of chive and tarragon and turn into a classic béarnaise sauce. Super herby and silky, perfect with a seared steak or roasted chicken.
Other recipes to check out!
Why stop here, we’ve got a ton of other recipes ad dishes for you to try!
Ingredients:
- 1/2 cup Unsalted Butter Clarified
- 4 Egg Yolks
- 2 tbsp Lemon Juiced
- 1 tsp Dijon Mustard
- 1 tsp Hot Sauce
- Pinch Salt
Instructions:
- Into the bowl of a blender add in 4 egg yolks, hot sauce, mustard and lemon juice. Turn the blender on high and blend for around 20 seconds. After 20 seconds slowly stream in the melted butter into the blender with the motor still running. Don't rush this process.
- Once butter has been slowly poured in, taste the sauce and adjust with salt or more lemon juice!
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