Buttery, lemony and silky, Hollandaise Sauce is heavenly and versatile.
Hollandaise sauce is one of those sauces that can be intimidating to make, sometimes its too saucy and doesn’t come together, other times if the butter is too hot, it can just scramble the eggs. This simple technique to making Hollandaise sauce is the key to recipe success: using an immersion blender! It’s fun to have confidence when making this sauce!
By emulsifying butter, egg yolk and lemon juice, Hollandaise Sauce comes together to make a delicious sauce that can be used to top so many dishes. Hollandaise Sauce can be challenging to make but using an immersion blender, our recipe comes together quickly. This heavenly sauce goes perfectly with vegetables, meat or our favorite Veggie Eggs Benedict.
Ingredients:
- 1 cup butter, salted (2 sticks)
- 4 egg yolks (large)
- 2 teaspoons lemon juice
- 2 pinches of salt
How to Make Hollandaise Sauce:
- Before beginning, make sure that your immersion blender fits all the way to the bottom of your wide mouth jar.
- Add the egg yolks, lemon juice and salt to the bottom of the jar.
- Melt the butter in a sauce pan until it is hot and bubbling. The temp should register at 220 F. degrees on an instant read thermometer. Transfer the hot butter to a glass measuring cup (one with a spout).
- With the immersion blender inserted to the bottom of the jar, carefully stream in the hot butter into the jar while simultaneously blending the egg yolks. Working in an up and down motion, continue blending until the sauce emulsifies. As the hot butter hits the egg yolks, it will cook the egg yolks. You will end up with a smooth, warm and creamy hollandaise sauce.
- Serve with Eggs Benedict, steak or vegetables.
Tools you will need:
- Immersion blender
- Instant read thermometer
- Wide mouth jar: wide enough for the immersion blender to reach to the bottom
- Sauce pan
To make ahead:
This hollandaise can be made hours before serving. It can be kept in a sauce pan with a lid at room temp for a couple hours. When ready to serve slowly warm it up slowly, stirring as you go. For long term storing, it can be stored in the fridge in a covered container for up to 1 week.
What to serve it with:
Hollandaise Sauce goes perfectly with fish, vegetables, steak or eggs. Try it with our Veggie Eggs Benedict or our Corned Beef Hash Eggs Benedict.
Hollandaise Sauce
Buttery, lemony and silky, Hollandaise Sauce is heavenly and versatile.
Ingredients
- 1 cup salted butter 2 sticks
- 4 egg yolks large
- 2 teaspoons lemon juice
- 2 pinches salt
Instructions
-
Before beginning, make sure that your immersion blender fits all the way to the bottom of your wide mouth jar.
-
Add the egg yolks, lemon juice and salt to the bottom of the jar.
-
Melt the butter in a sauce pan until it is hot and bubbling. The temp should register at 220 F. degrees. Transfer the hot butter to a glass measuring cup with a spout.
-
With the immersion blender inserted to the bottom of the jar, carefully stream in the hot butter into the jar while simultaneously blending the egg yolks with the immersion blender. Working in an up and down motion, continue blending until the sauce emulsifies. As the hot butter hits the egg yolks, it will cook the egg yolks. You will end up with a smooth, warm and creamy hollandaise sauce.
-
Serve with eggs Benedict, steak or vegetables.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
Variations:
- Add a bit of Dijon Mustard or a pinch of cayenne pepper for added flavor.
- Add a little more lemon juice to thin out the sauce.
- Add a bit of lemon zest to the sauce for extra lemon flavor.
- Avoid heating the butter too fast so it does not brown.
Other Sauces we Love:
- Homemade Sweet Chili Sauce
- Homemade Horseradish Sauce
- Tzatziki Sauce
- Mushroom Sauce for Steak
- Simple Homemade Pizza Sauce
If you try this recipe, leave us a comment and a star rating. We love hearing from you!
Leave a Comment