Blender Hollandaise Sauce Recipe
User Reviews
5
Blender Hollandaise Sauce Recipe
Description
This recipe employs an immersion blender to emulsify a fresh egg yolk, lemon juice, and seasonings with hot melted butter. The butter must be heated until hot but not just melted, which helps ensure proper emulsification and sauce thickness. The egg yolk mixture is placed in a narrow container suitable for the blender head, and the butter is poured slowly into the running blender to combine fully.
The resulting Hollandaise sauce is thick, creamy, and flavored with a subtle heat from cayenne pepper and brightness from lemon juice. Using clarified butter (ghee) can improve stability, as it contains no water. This sauce is intended to be served immediately and does not reheat well, so it should be made in small, fresh quantities.
Its warm temperature and emulsified texture make it suitable for drizzling over vegetables, fish, or classic breakfast dishes.
Because raw eggs are used, following food safety recommendations is important. The FDA suggests cooking eggs until yolks are firm, which this recipe does not meet, so use caution with vulnerable populations.
Ingredients
- 1 egg large, yolk
- 1 teaspoon water optional; see notes below
- 1 teaspoon lemon juice freshly squeezed
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- Pinch cayenne pepper
- 8 tablespoons butter or clarified butter, unsalted
Instructions
- Add the egg yolk, water, lemon juice, kosher salt, and cayenne pepper into a cup that just fits the head of an immersion blender. I use a 16-ounce coffee mug. You can also use the cup that comes with the blender if it's narrow enough.
- Cube the butter and place it in a bowl or a glass measuring cup. Cover and melt the butter in the microwave in 30-second increments. The butter should be hot, not just melted - see notes below.
- Place an immersion blender into the bottom of the cup and turn it on. With the blender running, very slowly pour the hot butter into the cup. The butter will emulsify with the egg yolk and lemon juice, resulting in a thick, creamy sauce.
- Transfer the sauce to a serving dish. Serve immediately. This sauce cannot be cooled and reheated, but it will keep at room temperature for up to an hour.
Notes
- Use hot melted butter, not just melted, to help properly emulsify the sauce.
- Clarified butter is recommended to reduce risk of sauce separating due to water content.
- If the sauce is too thick, add a teaspoon of water gradually to adjust consistency.
- This sauce is for immediate use and shouldn’t be refrigerated or reheated as it will break.
- Because the recipe uses raw egg yolk, follow proper food safety guidelines regarding egg consumption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 145kcal | 7% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Sodium | 190mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
