Pair this luscious sauce with other brunch favorites, like my breakfast casserole, easy oven-baked bacon, or my ultimate omelette recipe. Get ready to impress at your next brunch with this foolproof recipe!
What Is Hollandaise Sauce?
Hollandaise is a French sauce made of egg yolks, melted butter, and lemon juice. It’s a staple for eggs benedict and also often served over vegetables, like roasted asparagus.
Hollandaise Sauce Ingredients
Here I explain the best ingredients for hollandaise sauce, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Butter – I prefer to use unsalted butter, so that I can control the salt separately. You can also use ghee, though the flavor will be different. Egg Yolks – This hollandaise recipe uses raw yolks, so be sure to use pasteurized eggs. They’ll need to be at room temperature to emulsify properly in the sauce. Lemon Juice – Adds a fresh, tangy zing to the sauce, and if you don’t have it on hand, you can substitute it with white wine vinegar or lime juice for a similar acidic touch. Sea Salt – I prefer to use sea salt, but kosher salt works just fine. You can also add a pinch of cayenne pepper or white pepper for a little kick.
How To Make Hollandaise Sauce In A Blender
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. If you forget to set them out ahead of time, simply place them in a bowl of warm water for a few minutes. Once they reach room temp, you can remove them and separate the yolks from the whites.
Storage & Heating
Store: Hollandaise is really best fresh, and most recommendations are to throw it out after an hour, as it’s made with raw egg yolks. If you want to save it for later, it’s best to use clarified butter (ghee) instead of regular butter. This will help with separation. That being said, I’ve successfully been able to store blender hollandaise made with regular butter in the fridge for a couple of days. Let it sit on the counter to come to room temperature before serving. Keep warm: I don’t recommend reheating hollandaise, as it will almost certainly separate. However, you can keep it warm in a stainless steel bowl or thermos. My favorite method is to pour hot water into the vessel, then empty it and dry. Now you can pour in freshly made hollandaise sauce and it will stay warm without separating. Freeze: Results are mixed on this. Sometimes it comes out okay, and sometimes it separates. If you want to chance it, freeze the sauce for up to 1 month and thaw at room temperature. If it separates, blend until emulsified again, or you can try the tips above.
Ways To Use Blender Hollandaise
Once you make this easy hollandaise sauce, you’ll want to drizzle it on everything! Here are my favorite recipes to serve with it: Hollandaise can split if it gets too hot or too cold, and sometimes it’s not the thickness you want at first. Here are some tips for fixing these issues:
How to thicken – If your blender hollandaise sauce is too thin, you can add more melted butter while blending until it reaches the desired consistency. If it splits after heating – Sometimes adding a splash of cold water can help. If it breaks after cooling – Rescue the split hollandaise by whisking in some hot water. Prepare fresh for best results – Separation happens with either cooling or overheating, so it’s best to prepare this sauce right before you want to enjoy it. It takes just a few minutes, so make it last when the rest of your meal is ready.
Eggs Benedict – This is the most popular way to use it! Layer Canadian bacon or ham and a poached or coddled egg over English muffins, then drizzle with this blender hollandaise. Or, drizzle it over my eggs benedict casserole for a complete brunch. Eggs – Don’t stop with eggs benedict! I like to drizzle this silky sauce over all kinds of egg recipes! It tastes amazing over a spinach quiche, drizzled on egg muffin cups, and even over my steak and eggs. Asparagus – Another popular pairing! I use homemade hollandaise sauce for my creamy asparagus casserole, but you can drizzle it over simple roasted asparagus, quick sauteed asparagus, crispy air fryer asparagus, and even grilled asparagus. Sauteed Veggies – I love this blender hollandaise with sauteed broccoli the most, but have also enjoyed it over sauteed veggie mix or green beans. Roasted Veggies – Add a creamy, luxurious touch to any roasted veggie recipe. Try it on roasted cauliflower, broccoli, or even brussels sprouts. It’s particularly delicious over spring veggies, like roasted artichokes. Potatoes – I usually use it with runny baked eggs and hashbrowns, but it’s also delicious on oven roasted potatoes and for a lighter option, roasted rutabaga.
More Homemade Sauce Recipes
Sauces can upgrade any meal! Check out these other homemade sauce recipes – they’re fun to make and super tasty, just like this blender hollandaise sauce: Please enter your first name for your account. Your saved recipe will also be sent to your email.
