If you’ve ever devoured Eggs Benedict, then you’ve had the pleasure of inhaling rich and creamy Hollandaise Sauce. It’s a “special occasion” sauce in my book because it’s made with a lot of butter. And it tastes like it. It’s rich, decadently creamy, tangy, buttery and drinkabley delicious. So in preparation for my Eggs Benedict Casserole I’m posting for Easter (update – now here!), I bring you this Blender Hollandaise Sauce. Both are shortcut recipes with allllllll the flavor without all the work. winning! If you are looking for a Hollandaise Sauce without all the calories, my Greek Yogurt Hollandaise Sauce is also a fabulous alternative.
What is Hollandaise Sauce?
Hollandaise Sauce is soooo good, it’s one of the five Mother Sauces in French cuisine (despite the Dutch name origin) – AKA you need a Hollandaise recipe in your life! Classic Hollandaise Sauce is an emulsified sauce made by whisking lemon juice and butter with egg yolks over a double boiler. Although pretty simple, this method can often curdle or break – but not Blender Hollandaise Sauce! With this Blender Hollandaise Sauce you never have to be afraid or intimidated by Hollandaise Sauce again! I’m not sure where Blender Hollandaise Sauce first originated, but it’s documented in Julia’ Child’s “Mastering the Art of French Cooking” where she describes, “the technique is well within the capabilities of an 8-year-old child.” Now that’s what I’m talking about. Why double boil and whisk and whisk when the blender can do all the work? So let’s get to it!
Easy Hollandaise Sauce Blender Ingredients
Egg yolks: This creates the rich, creamy base that emulsifies and thickens the sauce. Use pasteurized eggs because the sauce is not cooked. Pasteurization destroys any potential bacteria and viruses. After pasteurization, the eggs are sealed with an FDA-approved, food-grade wax coating to prevent contamination and preserve product freshness. Lemon juice: Just one tablespoon adds a bright, tangy flavor that balances the richness of the yolks and butter. Fresh is always best but you may use bottled. Dijon mustard: This introduces a subtle, tangy depth of flavor and helps stabilize the sauce by aiding emulsification. Dijon contains natural emulsifiers, like lecithin, that help stabilize the fat and liquid ingredients, preventing separation, and ensuring a smooth, creamy texture. Seasonings: A dash of salt and pepper enhances the flavors of the other ingredients. Butter: This key ingredient creates a smooth, velvety texture and a rich, buttery taste.Use unsalted butter or reduce the salt in the recipe.
How to make Hollandaise Sauce in a Blender
Raw Eggs Note
You might be a little wary of using raw egg yolks in this Blender Hollandaise method as opposed to the classic method where they are cooked over a double broiler. Using egg yolks is common practice in Caesar Salad Dressings, Chocolate Mousse, etc. and the friction of the blender and the scalding hot butter essentially “cook” the egg while blending. In fact, most Blender Hollandaise Sauce recipes don’t provide any disclaimers, but to be extra safe and for peace of mind, I suggest using pasteurized eggs. Pasteurized eggs are just a little more expensive but pasteurization destroys any potential bacteria and viruses so they are completely safe to eat raw. Pasteurized eggs are heated in their shells to the exact temperature needed to help destroy bacteria—without cooking the egg. After pasteurization, the eggs are sealed with an FDA-approved, food-grade wax coating to prevent contamination and preserve product freshness.
Can you make hollandaise sauce in advance?
This Blender Hollandaise Sauce is best prepared right before serving and should take less than 5 minutes to make. If you need to make it a little in advance, then keep the sauce warm until serving by placing the blender container in a pot of hot water. You can keep in hot water for about one hour then replace the hot water. Instructions for reheating below.
How to Store Hollandaise Sauce
Hollandaise Sauce should be refrigerated within 2 hours of cooking then can be reheated per instructions below.
Can you reheat Blender Hollandaise Sauce?
Yes, Hollandaise Sauce can be made one day in advance and reheated – just carefully! We need to babysit the Blender Hollandaise Sauce while its reheating or it will cook the egg yolks.
Microwave: Add Blender Hollandaise Sauce to a microwave safe bowl. Microwave Sauce at 50% power in 15-second increments just until warm – BUT NOT HOT, whisking in between increments. Stove Top: Place the Hollandaise in the top pan of a double boiler or in a bowl set over a saucepan of simmering water and heat just until warm, stirring often.
What to serve with this Easy Blender Hollandaise Sauce Recipe
Aside from drinking the buttery bliss, you Blender Hollandaise Sauce is famously fabulous on Eggs Benedict (and my no hassle Eggs Benedict Casserole coming Saturday!) asparagus, fish, shrimp (all types of seafood), filet mignon, most vegetables – and of course Eggs Benedict Casserole. Be excited, be very excited.
WANT TO TRY THIS BLENDER HOLLANDAISE SAUCE?
Pin it to your BREAKFAST/BRUNCH, SAUCES, HOLIDAY Board to SAVE for later!
FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!
©Carlsbad Cravings by CarlsbadCravings.com ©Carlsbad Cravings Original Tag @CarlsbadCravings and Use #CarlsbadCravngs Leave a Review, I Always Love Hearing From You!
