Hollandaise Made Easy: Creamy Sauce in Minutes with a Blender!
Ever craved that rich and creamy hollandaise sauce at a restaurant but felt intimidated to make it at home? Well, fear not! This blender hollandaise sauce recipe is here to change the game. Ditch the whisk and double boiler – all you need is a blender and a few simple ingredients to whip up this luxurious sauce in minutes.
But wait, there’s more! This recipe goes beyond the classic. We’ll add a touch of spicy flair with Tabasco, paprika, and sriracha, and a fresh burst of flavor with chopped cilantro. Drizzle this versatile sauce over grilled fish, eggs benedict, or even roasted vegetables for an elevated dining experience.
So, ditch the takeout menus and impress your guests (or yourself!) with this easy and flavorful blender hollandaise sauce. Don’t forget to check out the helpful video tutorial in this post for a visual guide!
Gather your ingredients
- 3 egg yolks
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 2 tablespoons lemon juice
- 1/2-1 cup butter
Optional Add-Ons
- 1 teaspoon Tabasco sauce
- 1/4 teaspoon paprika
- Few dashes of sriracha sauce (optional, for extra spice)
- 1 tablespoon chopped fresh cilantro
Tip: Use high-quality ingredients for the best results. Fresh egg yolks and real butter are essential for achieving the perfect texture and flavor.
Let’s blend!
- Prep the egg yolks: In your blender, combine the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper. Blend for a few seconds, just until combined.
- Slowly incorporate the butter: With the blender running on low speed, slowly drizzle the hot melted butter through the top opening. This gradual addition is crucial for creating a smooth and emulsified sauce. Tip: If the sauce seems too thick, add 1-2 tablespoons of hot water, one tablespoon at a time, while blending on low speed, until desired consistency is reached.
- Spice it up! Once the sauce is emulsified and thickened, stop the blender. Add the Tabasco sauce, paprika, and desired amount of sriracha (if using). Pulse the blender a few times to combine.
- Fresh touch: Finally, stir in the chopped fresh cilantro for a burst of flavor and vibrant color.
Voila! Your blender hollandaise sauce is ready to be enjoyed.
Watch how to make this recipe!
Want to see this recipe come to life? Check out this video where I walk you through the entire process, step-by-step!
Beyond the basics:
This blender hollandaise sauce recipe is incredibly versatile. Here are some ideas for using it:
- Eggs Benedict: Drizzle the warm sauce over toasted English muffins topped with Canadian bacon and poached eggs for a classic breakfast treat.
- Grilled asparagus: Elevate your roasted vegetables by drizzling them with the warm hollandaise for a touch of decadence.
- Grilled fish: This sauce pairs beautifully with any type of grilled fish, adding a rich and creamy layer of flavor.
- Bearnaise sauce: For a different flavor profile, simply add 1 tablespoon of chopped fresh tarragon to the finished sauce and pulse the blender a few times to combine.
Tip: Store leftover hollandaise sauce in an airtight container in the refrigerator for up to 24 hours. Reheat gently in a saucepan over low heat, whisking constantly, until warmed through. Do not microwave, as it can cause the sauce to separate.
With its simple preparation and endless possibilities, this blender hollandaise sauce recipe is sure to become a staple in your kitchen. So, grab your blender, gather your ingredients, and get ready to experience the luxury of homemade hollandaise sauce without the fuss! It keeps well stored in a plastic container in the refrigerator, and can be reheated as needed.
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Blender Hollandaise Sauce
Recipe by Jason Hill – CookingSessions.comIngredients
- 3 egg yolks
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 2 tablespoons lemon juice
- 1/2-1 cup butter
Optional Add-Ons
- Tabasco to taste
- Paprika to taste to taste
- Sriracha hot sauce to taste
- Chopped cilantro leaves to taste
Instructions
- Place egg yolks, salt, white pepper and 2 tablespoons lemon juice in blender jar. Cut butter into pieces and heat to foaming hot in small saucepan.
- Cover jar and blend egg yolk mixture at top speed 2 seconds. Uncover and still blending at top speed, immediately start pouring in 1/2 of hot butter in thin stream or droplets. Sauce will be thick cream. Pour into saucepan or bowl. Vigorously whisk in remaining melted butter, added in steam of droplets.
- Makes 1 1/2 cups sauce.
