Hollandaise sauce is creamy and delicious! Use it on top of some roasted vegetables or some eggs benedict and it makes the best breakfast! It’s SOO GOOD! I love breakfast recipes!! Some of my favorites are this Breakfast Casserole, this Incredible Blueberry Buttermilk Breakfast Cake, or these yummy Breakfast Tacos!
Hollandaise Sauce
Everyone knows of hollandaise sauce, but have you ever tried making it at home? I admit it can be kinda tricky to do it the traditional way (using a double boiler and a lot of elbow grease)! So, I wanted to make a simple method using a stick/immersion blender! Basically, you slowly pour the butter in as the blender’s motor is running, and that plus the egg yolk creates an emulsion. It’s very similar to preparing homemade mayo! Pretty magical, really! When you use a blender like this, it creates the perfect texture! And the flavor is SO good. It looks super fancy but it’s so simple and quick. Feel free to adjust the lemon juice, salt, and pepper quantities at the end to achieve the perfect flavor for your taste buds! Put this on this Grilled Asparagus or this Eggs Benedict and then you will want to put it on EVERYTHING!
Ingredients to Make This Easy Hollandaise Sauce
This recipe only uses FIVE ingredients! It doesn’t get much easier than that! See the recipe card below for a list of exact ingredient measurements.
Egg yolks: This is the base of this sauce and what creates that creamy, yellow color! Lemon juice: This can be from a fresh lemon or a bottle. Whichever you have on hand will work! Butter: Try and make sure that your butter is at room temperature! This will help it mix in and not have any lumps.Salt: The salt will enhance all of the other flavors! Cayenne pepper: Use just a pinch of this and the flavor will blow you away!
How to Make Hollandaise Sauce
This only takes about 5 minutes to put together so you will be eating it in no time! It’s so delicious!
Can I make hollandaise with a regular blender? I first tried making this recipe in my blender, and it can be done but needs some tweaks. If you do have a large blender then I recommend doubling the recipe. There simply wasn’t enough in the blender for it to reach the blades the first time I attempted this. It would work in a smaller blender. Just drizzle the butter in the same way with the motor running.How do I separate the eggs? Place two small bowls in front of you – one for the yolks and one for the whites. Crack the egg carefully and transfer the yolk between the two sides of the eggshell until the whites are separated out. If the yolk falls into the bowl with the whites, simply use the half shell to pick it up and put it in the correct bowl. You can use the egg whites for other purposes (like an omelette!).Room temperature ingredients: If you set your eggs out a bit before you plan on making this, that will help so much! They will blend better and it’s easier to get a smooth base. Melting the butter: Be careful that the butter isn’t boiling – that will scramble the eggs. I like to melt the butter first and let it sit a bit while I do the other prep. You want it to be hot but not scalding.Thick sauce: If your sauce is too thick then you can add more lemon juice or a little water.Raw egg yolks: If you’re worried about eating raw egg yolks then you can buy pasteurized eggs!
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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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