Hollandaise Sauce is one of the great classic sauces of the world that’s notoriously hard to make by hand, even for seasoned chefs. This recipe uses a really easy blender stick method that takes 90 seconds flat with exactly the same quality!
Use for Eggs Benedict and steamed asparagus, and it’s also particularly spectacular with crustaceans such as lobster, crab, prawns/shrimp and scallops.
This classic sauce is regarded as one of the most technically challenging in the French cooking repertoire. Traditionally made with just a whisk and bowl set over a double boiler, it takes a good 10 to 15 minutes of vigorous whisking. If the heat is too high you end up with scrambled eggs. Too low, then the sauce never thickens. If the butter cools too much, it will split. And if you don’t whisk vigorously enough, then the sauce never emulsifies.
Though I can understand that there is a sense of accomplishment making Hollandaise Sauce the traditional way, advances in technology have given us the ability to use faster, easier techniques with results of exactly the same quality as hand-made.
So while I am sure that many professional chefs probably scoff at the thought of making Hollandaise Sauce using a blender – or immersion blender, as is the case with this recipe – it makes difficult sauces like Hollandaise Sauce not just accessible to ordinary folk like myself, but dead easy and foolproof!
I prefer using a handheld blender rather than blender jug because it’s easier to scrape out every drop of the precious sauce!
Hollandaise Sauce ingredients
Here’s what goes in Hollandaise Sauce: egg yolks, butter, salt, lemon juice and a pinch of cayenne pepper, if you want a touch of subtle warmth.
- Egg yolks – from 3 large eggs (and sold labelled as “large” at grocery stores), each egg weighing 55 – 60g / 2 oz. Even larger eggs will also work just fine. Smaller eggs may NOT work because there’s not enough yolks to emulsify the butter quantity. You need around 55g/1.9 oz yolks total – if you’re quite short of this, then add more egg yolk (whisk an extra yolk to break it up and pour in amount required). The typical composition of an egg is 60% whites, 30% yolk and 10% shell – do the maths!
- Butter OR Ghee / clarified butter – butter is the fat used in Hollandaise Sauce. For a more concentrated buttery flavour, you can use ghee or clarified butter, if you happen to have either on hand. But there’s no need to get it specifically – you’ll see in the recipe that I discard the milk solids in the melted butter.
Ghee and clarified butter are the same thing, and in a nutshell it’s butter with the milk solids removed (hence “clarified”) to leave behind pure fat with a more intense buttery flavour that also has a higher smoke point than un-clarified butter. It can be used in things like sauces, such as this Lemon Butter Sauce for Fish, to make Butter Popcorn without it going soggy, and by the bucketload in Indian curries such as everybody’s favourite Butter Chicken and Tikka Masala;
- Lemon juice – for a touch of tang. In pure, classical Hollandaise Sauce made at fine dining restaurants, the tang typically comes from vinegar infused overnight with a subtle flavouring which is then reduced down to a glaze. That’s typically not required for homemade Hollandaise Sauce – lemon does just nicely! PRO TIP: the amount of lemon used comes down to personal taste, but when adjusting, bear in mind the use of the sauce. For Eggs Benedict, the sauce is mixed up with lots of other stuff so the intensity of tang is diluted, so make it a bit tangier than you want. If poured over asparagus or other non-porous things, then make the sauce exactly as tangy as you want the end result to be.
- Salt – as with the tip for lemon juice, adjust the saltiness based on what you’re using it for. The ham, bacon or smoked salmon used for Eggs Benedict is salty, so the sauce doesn’t need to have too much salt in it. If you’re using it for plain steamed asparagus on the other hand, you may like to make the sauce saltier. If you’re using it for pan fried fish that’s been sprinkled with salt, then make it less salty. And so on. Recipe as written provides two salt quantities: 1) 1/4 tsp for Eggs Benedict and other “salted” foods; and 2) 3/8 tsp for plain unsalted steamed foods;
- Cayenne pepper – just a pinch, for a subtle touch of heat. You can use also hot sauces if you want – eg. a dash of tabasco. If you want to use pepper, opt for white pepper instead of black so the flecks aren’t visible. Otherwise, use finely ground black pepper.
PRO TIP: Separate fridge cold eggs but use at room temp
It’s easier to separate yolks from whites when eggs are fridge cold because the whites are tighter. But it’s better to use yolks once they’re at room temperature because then they are closer in temperature to the hot butter so:
- There’s less risk of the butter solidifying when it hits ice cold yolks – this can cause lumps or make the sauce split;
- The closer ingredients are in temperature when combined, the better and easier they mix (or emulsify, in this case). Hence why cake recipes call for ingredients to be at room temperature; and
- Hollandaise is best served warm or at room temperature, and is a pain to reheat (because you have to be so careful not to cook the eggs). Warmer yolks = warmer sauce.
How to make Hollandaise Sauce
And here’s how to make Hollandaise Sauce – the easy way! I prefer to use a handheld blender stick because getting the sauce out of a blender is annoying, and I always feel like you lose too much. This stuff is valuable!
- Find a tall-ish, flat-bottomed container like a jar to make sauce in – the right shaped container here is important. Height – It be short enough that the blender blade easily contacts the bottom, with enough headroom for the sauce to splash around inside as you blend; Flat-bottomed – It must be flat-bottomed so the blades can suck and blend from the bottom effectively. I used a 500ml glass storage jar.
- Separate yolks, leave to de-chill – do this first while the eggs are fridge cold because they’re easier to separate. The whites of warm eggs are runnier and yolks are softer, which makes them a bit harder to separate neatly. It’s ok to have some egg whites with the yolks, but when you’re making things like Pavlova, you must never get yolks in the whites otherwise you can’t whip them up into a stiff foam! Once you have the yolks in a bowl, leave them to de-chill for around 15 minutes – or 30 minutes, if it’s an icy cold winter’s day in an heater-less kitchen! Read “PRO TIP” section above for why we do this;
- Melt butter, stand to separate – melt the butter until hot, taking care not to have a butter explosion if using the microwave (Tip: cover with paper towel or tissue to trap heat and melt more evenly). If you use a stove, pour the butter into a jug straight away. IMPORTANT: Butter must be HOT, if it’s only lukewarm, sauce will not thicken when butter is poured into the yolks. So be sure to melt the butter just prior to making;
- Beat the yolks with salt, cayenne pepper, lemon and water – just briefly, about 10 seconds on high with a handheld blender stick;
- Pour in butter SLOWLY over 45 seconds while blitzing (high speed) – pouring slowly while mixing is key to ensure your mixture doesn’t curdle, that it emulsifies (ie yolks and butter mix together to become a thick creamy sauce rather than staying runny) AND that the hot butter doesn’t cook the yolks! The sauce will start to thicken and look mayonnaise-like very quickly, around 5 seconds in, and you will know that your sauce is working. ALTERNATIVES: If you can’t manage blitzing and pouring at the same time, use a teaspoon instead but be sure to blitz while you spoon it in. Use a teaspoon for the first 10 scoops, then you can speed it up by using a tablespoon. OR, use a blender and pour the butter in while blitzing;
- Add lemon and cayenne – as soon as all the butter is blitzed in, the Hollandaise sauce will be a thick mayonnaise consistency – ie spreadable, rather than pourable – and quite yellow. At this stage, add lemon a cayenne pepper if using, and just blitz for 5 seconds or until incorporated. This will make the sauce a pale yellow and thin it out;
- Adjust thickness – if your sauce is still too thick, then add hot tap water 1 teaspoon at a time until it is thin enough to be drizzled. Be careful not to make it too thin – Hollandaise Sauce should completely cover the eggs in Eggs Benedict and not be so thin that it becomes transparent;
- Use immediately or keep warm – if you’re prepped and ready to go, then use it immediately. Hollandaise Sauce should be served warm (it will be warm as soon as you finish making it) or at coolest, room temperature. Note that it thickens as it cools.
See section below for how to reheat Hollandaise Sauce.
How to reheat Hollandaise Sauce
Hollandaise Sauce that cools from warm to room temperature will thicken slightly but still be pourable and can be used. Once the sauce hits a hot poached egg say, it warms it up.
Fridge cold Hollandaise Sauce is very thick – it has a peanut butter consistency. You need to be extremely careful reheating it to ensure that you don’t cook the eggs – even setting a bowl over another boil with boiling water is unreliable and will make the eggs scramble as I found out first hand!
I find the best way to gently reheat Hollandaise Sauce is to submerge a sealed container in a bowl of warm water no hotter than 50°C/122°F (just very warm tap water). Leave it for around 20 minutes, stir sauce, change the water and repeat, until it is slightly warmer than room temp and pourable.
See? It’s back to freshly made perfection!
What to use Hollandaise Sauce on
This beautiful sauce is like an elegant, pourable, better version of Mayonnaise. It’s a brunch staple for Eggs Benedict, will instantly fancy up any steamed vegetable and because Hollandaise Sauce is rich yet delicate, it’s an excellent sauce for seafood. Especially expensive seafood, like lobster and scallops!
Here are some suggestions:
- – with ham, smoked salmon or bacon, this is the classic dish that most people associated with Hollandaise Sauce;
- Steamed Asparagus – the other classic way to serve Hollandaise Sauce;
- Fish – Use for any relatively plainly prepared fish fillets, such as poached (salmon or trout are especially good) or a simple pan sear like this Crispy Pan Fried Fish;
- Lobster – boil it, drain it, then serve with this sauce. Instant fancy!
- Crab – this is a sauce that is worthy of serving with sweet crab meat!
- Prawns/shrimp – Hollandaise is a spectacular dipping sauce for peeled cooked plain prawns. Or individual servings, aka Prawn Cocktail style, but drizzled with Hollandaise Sauce instead of tossed with Cocktail Sauce;
- Poached chicken breast – a perfect sauce to create an easy, light yet elegant chicken dish worthy of a dinner party;
- Green beans, runner beans – steamed, boiled, or grilled, like asparagus are a great pairing;
- Artichokes – if you can get them and prepare them, fresh artichokes (simply boiled, or roasted/grilled) are wickedly good friends with hollandaise; and
- Steak – Bearnaise sauce is simply hollandaise flavoured with tarragon, and one of the absolute classic sauces for steak. While making proper Bearnaise is a little more involved, a simple shortcut is to just add chopped tarragon to hollandaise. Else, plain hollandaise as-is with steak is still a winner!
Basically, a little Hollandaise Sauce will fancy up anything. It’s like putting on your favourite sparkly earrings when you’ve thrown on whatever – it’ll bring instant bling to even your daggiest outfit! – Nagi x
Watch how to make it
Recipe video above. The easy way to make this classic French Sauce! The end result is just as good as making it the classic way by hand -- which takes a good 15 minutes of whisking set over a double boiler and plenty of experience -- except it takes 90 seconds flat and it's foolproof.I prefer using a stick blender rather than normal blender because there's less waste / easier to scrape the sauce out.Use this sauce for Eggs Benedict, over aspargus, steak - it can fancy up anything! See in post for a list of ideas and notes for how to reheat leftovers easily.Makes about 1 1/4 cups, enough for 8 Eggs Benedict (ie 8 individual eggs). This sauce is rich, you don't need much per serve!
Servings 8 people
- 3 egg yolks , from large eggs (55-60g / 2 oz each, Note 1)
- 1/4 tsp cayenne pepper or white pepper
- 1/4 tsp salt (or
- 1 1/2 tbsp lemon juice , plus more to taste
- 1 1/2 tbsp water
- 175 g/ 1 1/2 sticks unsalted butter , cut into 1.5 cm / 1/2" cubes (Note 2)
Place egg yolks in a tall narrow container that the blender stick fits in all the way to the base.
Add water, lemon juice, cayanne pepper and salt. Blitz briefly to combine.
Melt butter in a heatproof jug until hot (be very careful to ensure it doesn't explode if using microwave!). If you use a stove, pour into a jug.
Let butter stand for just 15 seconds or so until the milky whites settles at the bottom of the jug. (Note 2)
With the blender stick going on high, slowly pour the butter in a thin stream into the eggs over around 45 seconds. Leave behind most of the milky whites in the butter - about 1 1/2 tbsp. (Note 2) Once all the butter is in, the sauce should be thick, creamy, smooth and pale yellow.
Now blitz for a further 10 seconds, moving the stick up and down.
Thickness: If too thick, mix in warm tap water 1 teaspoon at a time.
Salt adjustment: Add a touch of extra salt if using for something non salty like asparagus, leave salt as is if pairing with salty foods like Eggs Benedict, steak, fish.
Lemon adjustment: Make it slightly more tangy that you want if using for something like Eggs Benedict, steak or salmon (because it's diluted when you eat it, and also balances the rich food). But make it perfectly lemony to your taste if using for something like Asparagus.
Using: Use immediately, or keep warm until required - if covered and wrapped in a tea towel, it will stay warm for 15 minutes. Use warm or at room temperature. Use warm tap water for loosening. See note for storing and reheating.
1. Egg yolks - separate the eggs when fridge cold, it's easier. Use the method shown in the video (passing yolk back and forth between broken shell) or just crack it into one hand and let the whites slip through your fingers into another bowl.
You will need 3 large eggs, sold labelled as "large eggs" at grocery stores, weighing 55 - 60g / 2 oz per egg (industry standard).
Larger eggs (eg jumbo) will work fine. Smaller eggs may NOT work because there's not enough yolks to emulsify the butter properly. You need around 55g/1.9 oz yolks - if you quite short of this, then add more egg yolk (whisk an extra yolk and pour in amount required). The standard weight of an egg is comprised of 60% whites, 30% yolk and 10% shell - do the maths!
2. Butter - the milky whites that settles at the bottom of melted butter is the dairy component in butter, and the clear yellow fat on top is 100% pure butter fat which is where all the flavour is. For the best flavour, leave behind most of the milky whites. If some gets in, it's really no problem (in fact many recipes just use all the butter).
I usually leave behind around 1 to 2 tbsp butter.
For a true restaurant grade Hollandaise sauce, use ghee or clarified butter instead - this is the butter minus all the milk solids, and it will rock your Hollandaise Sauce to the highest level!
3. Storage - leftovers can be kept in an airtight container for up to 2 days in the fridge. To reheat, if you have a super airtight container then submerge it in a bowl of very warm (but not scalding hot) tap water for 20 minutes. Stir, change water, repeat as necessary until it's back to freshly made perfection.
If your container is not airtight, then transfer to bowl, cover, then use a ramekin or similar to elevate it in a bowl of warm water.
If you're brave, you can also microwave in 10 second bursts on low - this makes me nervous, but it has worked.
Warm tap water can be used to loosen as needed, but use with caution (can't undo runny Hollandaise!).
Not suitable for freezing.
4. Recipe source - Immersion blender method adapted from Serious Eats but quantities are my own (their recipe is way too thin).
5. Nutrition per serving, assuming 8 servings (there's enough sauce to coat 8 eggs for Eggs Benedict). Makes around 1 1/4 cups straight out of the blender (it's slightly aerated).
Calories: 179cal | Carbohydrates: 1g | Protein: 1g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 120mg | Sodium: 79mg | Potassium: 13mg | Sugar: 1g | Vitamin A: 667IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Life of Dozer
His current favourite toy – because it makes a total racket as he bashes it about to knock out treats from a small hole. What was I thinking, getting this for him??
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