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Effortless Blender Hollandaise Sauce

clock-icon10 minutes
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Pixicook editorial team

A quick and easy Hollandaise sauce made effortlessly with an immersion blender.

Ingredients for Effortless Blender Hollandaise Sauce

units in
USchevron
serves
4 peoplechevron

Water

teaspoons

Lemon Juice, from 1 lemon

teaspoons

Kosher Salt

to taste

Unsalted Butter, melted

tablespoons

Cayenne Pepper, optional

pinches

How to Make Effortless Blender Hollandaise Sauce

1. Combine egg yolk, water, lemon juice, and salt

Start by combining the egg yolk, water, lemon juice, and a pinch of kosher salt in a cup that is just wide enough to fit the head of your immersion blender. This will help ensure that the mixture emulsifies properly when you blend it.

2. Melt the butter

Next, melt the unsalted butter in a small saucepan over medium heat until the foaming subsides. Transfer the melted butter into a 1 cup liquid measuring cup, which will make it easy to pour slowly while blending.

3. Blend the mixture

Place the immersion blender into the egg yolk mixture and start blending. With the blender running continuously, slowly pour the hot melted butter into the mixture. The gradual addition of hot butter while blending helps emulsify the mixture, transforming it into a thick, velvety sauce that should coat a spoon but still flow off.

4. Adjust consistency

If the sauce is too thick, adjust the consistency by blending in warm water, one tablespoon (15ml) at a time, until it reaches the desired texture.

5. Season and serve

Finally, season the sauce to taste with kosher salt and a pinch of cayenne pepper or a dash of hot sauce if you like a bit of heat. Serve immediately, or keep the sauce warm in a small lidded pot for up to an hour, making sure to stir occasionally to maintain its smooth consistency.

Variations

Béarnaise Sauce

Replace lemon juice with a reduction of white wine vinegar, shallots, and tarragon for a sauce that pairs wonderfully with red meats.

Herb-Enhanced Hollandaise

Infuse with fresh herbs like tarragon for a béarnaise-like sauce, dill for fish, or chervil and chives for a fresh, oniony dimension.

Maltaise Sauce

Blend in blood orange juice instead of lemon, with zest for a citrusy twist, perfect with seafood or as a vegetable garnish.

Mustard Hollandaise

Add a teaspoon of Dijon mustard for complexity and sharpness, pairing well with asparagus or eggs benedict.

Citrus-Infused Hollandaise

Incorporate flavors like lime, orange, or grapefruit for a twist on the classic lemon. A blood orange hollandaise offers a beautiful color and a slightly sweeter, complex tang.

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