Quick Hollandaise Sauce (No-Fail)
Make creamy Hollandaise sauce in minutes using a blender, a few ingredients, and my easy, no-fail method. Perfect for breakfast, brunch, eggs Benedict, and more!
Servings: 10
Equipment
- Hand-held blender or a food processor/blender with a pouring spout
Ingredients
- 3 egg yolks pasteurized is best, at room temperature
- 4 oz butter unsalted; 1 stick
- 3 Tbsp white wine vinegar
- 3 Tbsp lemon juice from 1 lemon
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp cayenne pepper optional, adjust to taste
Instructions
Prepare the ingredients
- Separate the egg yolks from the whites. If needed, check my top tips here. Juice the lemon.
- Heat the white wine vinegar in a small saucepan over medium-low until it reduces by half.
- Melt the butter in a separate small pan until it begins to bubble. Scoop off and remove any white foam, or pour through a fine-mesh sieve or coffee filter to remove impurities. Quickly proceed with the next step while the butter is hot.
Blend the Sauce
- Use a food processor/blender with a pouring spout or an immersion blender.
- Place the egg yolks, lemon juice, reduced vinegar, and cayenne pepper in the jug or a tall cup/jar. If you're using an immersion blender, ensure it touches the bottom of the container.Run the blender on high to combine the ingredients.
- Lower the speed to medium and very slowly pour in the melted butter while blending. A thick and creamy sauce will start to emulsify. If using an immersion blender, slowly pull it up toward the top of the mixture as it emulsifies.
- Season the homemade Hollandaise sauce with salt and black pepper to taste, and serve warm
Notes
Use HOT butter: If it's lukewarm, you risk emulsification issues. Also, don't add the butter too quickly. It must be in a thin stream, with breaks in between. If you pour it in too quickly, it won’t emulsify properly.
To store: It's best enjoyed immediately, but any leftovers can be stored in an airtight container in the fridge for 1-2 days.
To reheat: Be careful when reheating so the yolks don't cook. Reheat in a small saucepan on the stovetop over low heat. Add a little more melted butter if necessary to re-emulsify. Alternatively, microwave in 15-second increments until warmed through.
Optional add-ins: nutmeg, smoked paprika, Dijon mustard, fresh dill, chives, tarragon, parsley, srirach or other hot sauce.
Check the blog post for more tips and serving suggestions!
Nutrition
Serving: 1Tbsp | Calories: 100kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 134mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 382IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg