Ah, Hollandaise sauce—it’s like a silky, golden hug for your tastebuds. I remember the first time I tried it, I was at this quirky little brunch spot, and that creamy, buttery goodness just enveloped my eggs Benedict in a way that felt almost otherworldly. And now, with a trusty blender, you can recreate that magic at home—sans the fancy brunch price tag!
Steps
- Begin by placing the egg yolks, salt, pepper, and 1 tablespoon of lemon juice in a blender jar. You can adjust the lemon juice to your taste preference after the sauce is prepared.
- Cut the butter into small pieces and melt it in a saucepan over medium heat until it becomes hot and foamy.
- Cover the blender and blend the egg yolk mixture at the highest speed for about 2 seconds.
- With the blender still running at top speed, remove the lid and start adding the hot melted butter slowly in a thin stream. Be cautious, as you may need to use a towel to protect yourself from splatters.
- Continue adding the butter until about two-thirds has been mixed in, at which point the sauce should become thick and creamy. Discard any milky residue left in the saucepan.
- Taste the sauce and adjust the seasoning or lemon juice as desired. Serve the hollandaise immediately, as it will start to solidify if left unused.
Ingredients
- 3 large egg yolks
- 1/4 teaspoon salt
- Pinch of cayenne pepper
- 1-2 tablespoons fresh lemon juice (approximately 2 tablespoons recommended)
- 1/2 cup unsalted butter
Nutritional Values
Calories: 980 | Calories from Fat: 936 | Fat: 104g | Saturated Fat: 60g | Cholesterol: 796mg | Sodium: 616mg | Potassium: 52mg | Protein: 8g | Vitamin A: 3580IU | Vitamin C: 6mg | Calcium: 92mg | Iron: 1.2mg
FAQ
- Can I make hollandaise sauce without a blender?
- While Julia Child’s blender method simplifies the process, traditional hollandaise sauce is made by whisking the ingredients by hand. It requires a bit more effort and skill to emulsify the sauce without separation, but it can be done with patience and practice.
- Is it safe to consume hollandaise sauce made with raw egg yolks?
- Consuming raw egg yolks carries a small risk of salmonella or other food-borne illnesses. To minimize this risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells. Certain individuals, such as those who are immunocompromised or very young, may need to avoid this sauce. If unsure, consult a healthcare professional.
- How can I adjust the spiciness of the hollandaise sauce?
- You can control the heat in your hollandaise by adjusting the type and amount of pepper you use. This recipe suggests using cayenne pepper for a spicy kick, but you can reduce or omit it for a milder sauce or use black or white pepper if preferred.
- Can I store leftover hollandaise sauce?
- It’s best to prepare hollandaise sauce just before serving, as it can solidify and lose its creamy texture when stored. If you must store it, keep it in a lukewarm water bath for a short time and use it within a few minutes. Reheating can cause the sauce to separate.
- What dishes pair well with hollandaise sauce?
- Hollandaise sauce is a versatile topping that pairs beautifully with eggs Benedict, poached eggs, salmon, artichokes, asparagus, and other poached vegetables. It adds a rich, creamy flavor that enhances many brunch and dinner dishes.
Tips
- Gradually add the melted butter to the blender in a thin stream while blending at high speed to ensure proper emulsification and prevent the sauce from separating.
- If you prefer a tangier flavor, adjust the amount of lemon juice to your taste by adding more after blending the initial mixture.
- Prepare the sauce just before serving and use it promptly, as it can solidify if left to sit for too long. Keep the sauce warm by placing the blender jar in lukewarm water until ready to serve.
- Be cautious when using raw egg yolks due to potential health risks, particularly for immunocompromised individuals. Consider using fresh, properly stored eggs to minimize the risk of food-borne illnesses.
Equipment
- Blender – An essential tool for this blender-based hollandaise sauce recipe.
- Saucepan – Used to melt the butter, though many people may already have this at home.
