Hollandaise Sauce – Hollandaise Sauce is one of the world’s great traditional sauces, but it’s famously difficult to prepare by hand, even for seasoned chefs. This recipe employs a simple blender stick approach that takes about 90 seconds and yields the same results! It’s great for Eggs Benedict and steamed asparagus, and it’s especially good with crustaceans like lobster, crab, prawns/shrimp, and scallops. Blend it in a blender! It’s ready in 10 minutes for eggs Benedict. This blender recipe will become a breakfast staple. This sauce is a traditional creamy sauce that is ideal for breakfast or brunch. The dish is simple and foolproof. In a blender, it just takes 5 minutes. Drizzle it over poached eggs, eggs Benedict, veggies, or a variety of other dishes for a delectable finishing touch.
What Is Hollandaise Sauce?
Though it most likely originated in the 17th century, Escoffier, a French chef whose works defined and united French cuisine, hailed hollandaise sauce as one of the five “mother sauces” of French cuisine in the early 1900s. Hollandaise is a sunny, bright, rich sauce that you’ve definitely tasted! It’s a creamy emulsion of egg yolks, enhanced with butter, and simply seasoned with a little of lemon juice. You’ve probably had hollandaise if you’ve ever had eggs benedict. This gently tangy, lusciously thick sauce is excellent on poached fish, blanched green vegetables (especially asparagus), or handmade eggs Florentine.
Hollandaise Sauce Recipe:
This traditional sauce is recognized as one of the most technically difficult in the French culinary repertoire. It takes 10 to 15 minutes of vigorous whisking to make with just a whisk and a bowl set over a double boiler. If the heat is too high, the eggs will become scrambled. If the temperature is too low, the sauce will never thicken. If the butter is allowed to cool too much, it will split. If you don’t whisk vigorously enough, the sauce will never emulsify.
Though I appreciate the sense of achievement that comes from preparing Hollandaise Sauce the traditional manner, technological developments have let us to utilize faster, simpler procedures that provide results of the same quality as hand-whisked.
So, while I’m sure many experienced chefs sneer at the idea of preparing Hollandaise Sauce using a blender – or immersion blender, as the case may be with this recipe – it makes complex sauces like Hollandaise Sauce not only accessible to regular persons like me, but also dead easy and failsafe!
This sauce just requires six ingredients. And you most likely already have them in your fridge and pantry.
- 3 eggs – 3 egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon Dijon
- 1/4 teaspoon salt
- Just a pinch of cayenne pepper
- melted butter- 1/2 cup melted butter
How To Make Hollandaise Sauce?
To make this dish, just melt some butter (it must be hot!) and pour it into the blended egg yolk mixture to form a silky smooth sauce.
- Microwave the butter for about 1 minute, or until it is heated.
- In a high-powered blender, combine the egg yolks, lemon juice, Dijon, salt, and cayenne pepper for 5 seconds.
- While the blender is running, slowly drizzle in the heated butter.
- Fill a small dish with the sauce and pour it over your food!
How To Make It Creamy :
- Blend the egg yolks for 30 seconds. This stage warms the egg yolks and provides the sauce substance, preventing it from being runny.
- Pour in the butter in a thin stream, not all at once.
- If you melt the butter at a high temperature, the water in the butter will evaporate. A little more water also aids in the emulsification of the hollandaise.
- If the butter is just slightly heated, it will not cook the yolks sufficiently to thicken the sauce. If the sauce is emulsified but too thin, return it to the saucepan in which the butter was melted and cook over low heat, whisking continually, until it gains body.
Hollandaise Sauce As a Garnish:
What is the solution? Hollandaise sauce in a blender. It’s so simple that even I can do it! That implies you, too, can do it. So, if you’ve been put off by the prospect of creating this sauce, I encourage you to give it a shot.
Use it on top of poached eggs and English muffins for eggs Benedict, or over salmon, steamed veggies like broccoli or asparagus.
What Causes To “Break” ?
A broken Hollandaise will be curdled or runny rather than wonderfully light golden and creamy.
Hollandaise sauce can separate, or “break,” in a number of ways. The sauce might split if the egg yolk is overheated or overcooked. In addition, adding too much butter or too soon might cause the sauce to split.
How to Fix Broken Hollandaise Sauce?
There are several methods for repairing a damaged Hollandaise sauce. Try one of these ways if your sauce is oily and curdled.
- Transfer the shattered Hollandaise to a dish placed over a saucepan of gently heating water. 1 tablespoon at a time, whisk in cold water until smooth.
- Begin with fresh egg yolks in the blender and beat for 30 seconds. Slowly add the broken Hollandaise into the egg yolks instead of freshly melted butter while the blender is running.
Could You Make Hollandaise Without a Blender?
Don’t allow the lack of a blender prevent you from preparing eggs Benedict. The stovetop Hollandaise recipe can still be used to produce Hollandaise sauce.
Can You Save And Reuse Leftover Hollandaise?
The quick answer is…sort of. Hollandaise sauce does not keep well and should be consumed as soon as it is created. Make it approximately 30 minutes ahead of time and keep it warm on top of a double boiler of hot (but not boiling) water on a warm burner or in a 200°F oven. Just be sure to mix it every now and then to keep the emulsion from separating.
If you need to keep leftover Hollandaise for a longer period of time, refrigerate it for no more than three days (though 1 to 2 days is best). It can also be frozen, however we don’t suggest it.
You may reheat Hollandaise sauce, but only gradually. Place the Hollandaise in a double boiler or a heat-safe dish over a pot of boiling water to warm. Stir it often while it heats up to a warm, not hot, temperature.
When Hollandaise Sauce cools from heated to room temperature, it thickens somewhat but remains pourable and usable. When the sauce comes into contact with a hot poached egg, for example, it warms it up.
Fridge cold Hollandaise Sauce is incredibly thick, almost like peanut butter. You must be extremely careful when reheating it to avoid cooking the eggs — even placing a bowl over another boil with boiling water is untrustworthy and will cause the eggs to scramble, as I discovered firsthand!
I found that submerging a sealed jar in a bowl of warm water no hotter than 50°C/122°F is the best method to gradually reheat Hollandaise Sauce (just very warm tap water). Allow it to sit for about 20 minutes, then mix the sauce, replace the water, and continue until it is slightly warmer than room temperature and pourable.
MORE DELICIOIUS RECIPES HERE:
- 4 large egg yolks, at room temperature
- 1 tbsp. lemon juice, freshly squeezed
- 1 cup melted salted butter
Blend the yolks and lemon juice in a high-speed blender on medium-low speed until barely blended.
Fill a liquid measuring cup halfway with hot, melted butter. While the blender is running, carefully pour the butter into the egg mixture through the top in a steady stream. Blend until the mixture is pale yellow and slightly thickened.
Remove the sauce from the blender and use right away, or place it in a bowl and cover with plastic wrap, pushing it down until it touches the sauce. When ready to serve, add 1 or 2 teaspoons hot water and stir until desired consistency is reached.
Your butter should be heated, not molten. With lukewarm butter, the recipe will not emulsify.
If you want additional sauce, simply add another egg and up to 1/2 cup more melted butter.
Nutrition InformationServing Size 1
Amount Per Serving Calories 493Total Fat 52gSaturated Fat 31gTrans Fat 2gUnsaturated Fat 17gCholesterol 354mgSodium 439mgCarbohydrates 1gFiber 0gSugar 0gProtein 7g