Hollandaise Sauce (Quick & Easy)
If there’s one sauce I used to be terrified of making but have finally mastered, it’s Hollandaise! Ever since I discovered the blender method, it’s the only way I make it. It’s ready in under 5 minutes, the perfect sauce for your soft-boiled eggs or fresh roasted asparagus.
Hollandaise sauce is one of the recipes I learned in culinary school in Paris, as it’s one of the famous mother sauces of French gastronomy.
At culinary school, I learned to make it in a bain-marie aka water bath (and without a thermometer…). But one day I saw that you could make it in a blender, and that’s the only way I’ve made it since! I find this method much easier to master and avoids ending up with scrambled eggs!
The 3 Basic Ingredients for Hollandaise Sauce
Hollandaise sauce is simply a mayonnaise in which the oil is replaced by melted butter. In other words, it’s a warm emulsion of egg yolk and butter. To make it, you’ll need :
- Butter: the basis of the sauce
- Egg yolks: the binding agent (emulsifier) to make the magic happen.
- Lemon juice: For acidity and to balance the richness of the butter.
A little extra: I always add a teaspoon of Dijon mustard. Not only does it add a little extra flavor, but it also helps stabilize the emulsion!
And what to do with the leftover egg whites? Personally, I usually whip up some financiers (those delicious little French almond cakes) or some mini meringues to dress up my desserts.
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Hollandaise Sauce (Quick & Easy)
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Ingredients
- 7 oz butter soft
- 3 egg yolks
- 2 tbsp lemon juice more to taste
- 1 tsp Dijon mustard optional but facilitates emulsion and gives a good taste
Instructions
- Pour egg yolks, lemon juice, mustard, a pinch of salt and 1 tablespoon cold water into a glass for an immersion blender.
- Blend for 10 seconds with the hand blender.
- In a separate saucepan, melt the butter until it reaches 150 °F (65°C).
- Then gently drizzle in the melted butter while continuing to blend to create the emulsion. Once the butter has been incorporated, check the seasoning and add a little salt or lemon juice if necessary.
Notes
Nutrition
Your Hollandaise Rescue: Fixing Broken, Bland, or Thin Sauces
Even though this quick version with the hand blender is hard to miss, it can still happen. So here’s my tips just in case:
My sauce sliced (the fat separates): Your butter was either too hot, or you incorporated it too quickly. How do I make up for it? Put a tablespoon of very cold water in a clean bowl. Pour in your sliced sauce a little at a time, while whisking or blending vigorously with your hand blender.
My hollandaise sauce is lumpy: It’s a classic case of overcooked eggs (they’re scrambled). It’s also because the butter was too hot. If it’s just a little, pass the sauce quickly through a fine sieve or colander to remove the little bits of cooked yolk, then give it a whirl with the blender.
It’s too liquid: This probably means that the butter wasn’t hot enough to “seize” the emulsion. If you didn’t use all the butter, heat the rest to 62-65°C and blend it in gently. Otherwise, place your container in a small bowl of hot water to create a bain-marie effect, and continue blending.
It’s too thick: If your hollandaise sauce is too stiff, simply add a tablespoon of cold water and blend or whisk again. Continue until you reach the desired texture.
What To Serve Sauce Hollandaise With?
Hollandaise sauce is superbly versatile. It can be served warm or lukewarm, but definitely not cold. You can serve it with many different dishes:
- Soft-boiled or poached eggs, a classic!
- Asparagus, you can read my guide on how to prepare and cook white asparagus.
- Grilled Fish
- Steamed vegetables
How to reheat it? You can warm it gently in a bain-marie, whisking gently. If it’s too stiff, add a splash of lukewarm water to loosen it up. But don’t use the microwave!
How To Pimp Your Hollandaise Sauce?
Here’s how to vary the tastes with your hollandaise base:
- Maltaise sauce: Replace the lemon with orange juice (or blood orange, which is also nice!). Very good with asparagus.
- With herbs: Add chives, dill or chervil at the last minute. Delicious with fish.
- Mousseline sauce: Incorporate a little whipped cream for an ultra-light, airy texture.
- A touch of pep: Add a pinch of Espelette pepper to spice up your eggs.
FAQ – Hollandaise Sauce
The base is the same (egg yolks and butter), but the béarnaise sauce uses a reduction of vinegar, shallots and tarragon, while the hollandaise sticks to lemon.
Yes ! You can whisk it in a bain-marie, but that’s much more time-consuming and technically difficult as it get get too hot easily and scramble.
Of course you can! In fact, it’s delicious. Just be careful not to add salt until you’ve tasted your final sauce.
Well, I love it because it’s really quick and easy and also delicious 😋
Thank you, Marcia!
Such a classic👌🏽
Yes, it is 🙂
Lovely!!! I never knew (or thought) to make it with a blender. Brilliant.
Thank you for your great recipes.
You’re welcome! Yes, it was also for me such a great thing when I discovered this method!
Lieliski