It literally takes just a few minutes, and it’s foolproof, as long as the butter is hot and you add it slowly and patiently. Hollandaise sauce is a delicacy. Its creamy texture and delicate flavor are just wonderful. But it takes quite a bit of work. That’s why I’m grateful for this blender hollandaise recipe, which is truly easy to make. The only drawback is that you can’t make it ahead of time. But since it’s so easy to make and ready so fast, I don’t think this is an issue.
Ingredients
Instructions
Recipe Card
Egg yolk: I use a large egg yolk. Lemon juice: Use freshly squeezed lemon juice. Kosher salt: I use Diamond Crystal Kosher Salt. Cayenne pepper: Just a pinch. The cayenne doesn’t make the sauce spicy; it just adds an interesting layer of flavor. Unsalted butter: Since this is a major component of the sauce, you should use high-quality butter such as Kerrygold.
As mentioned above, you can use clarified butter instead of butter, and in fact, it’s an excellent way to help ensure the sauce properly emulsifies and doesn’t curdle or separate. Add the egg yolk, water, lemon juice, kosher salt, and cayenne pepper into a cup that just fits the head of an immersion blender. You can use the cup that comes with the blender or a tall, narrow mug such as this: Place your immersion blender’s head into the bottom of the cup and turn it on. With the blender running, very slowly pour the hot butter into the cup. The hot butter will emulsify with the egg yolk and lemon juice, resulting in a thick, creamy sauce. It’s also excellent with vegetables such as steamed asparagus, steamed spinach, and steamed broccoli. You can also serve this rich sauce with eggs. Eggs benedict is a classic recipe that uses this sauce, and you can also spoon it over hard-boiled eggs or poached eggs.
