Quick & Easy Blender Hollandaise Sauce

Ingredients

2 large egg yolks
1 tsp white wine (5 ml)
1 tsp fresh lemon juice (5 ml)
kosher salt
1 stick unsalted butter (4 ounces; 113 g)
Pinch cayenne pepper

Instructions

1
In a narrow cup (wide enough to fit the head of an immersion blender), combine egg yolks, wine, lemon juice, and a pinch of salt
2
In a small saucepan, melt butter over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1 cup liquid measuring cup
3
Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into measuring cup in a thin stream. It should emulsify with the egg yolk and lemon juice. If needed, tilt the blender head up slightly to help the emulsification process
4
Continue pouring until all butter is added. Sauce should be creamy and thick enough to coat a spoon but still flow off of it. If it is too thick, whisk in a small amount of warm water, 1 tablespoon (15ml) at a time, to thin it out to the desired consistency
5
Season to taste with salt and a pinch of cayenne pepper
6
Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving

Note

Hollandaise cannot be cooled and reheated

You can add other ingredients to flavor the hollandaise:

Add a 2 tsp reduction of red wine vinegar and tarragon to make Bearnaise Sauce

Add 1 tsp of pesto sauce to make an herby basil hollandaise

Add 2 tsp of Chipotle Paste to make a smoky spicy Chipotle Hollandaise

Read it online: https://brinnerbites.com/recipe/quick-easy-blender-hollandaise-sauce/

Dan Horne

Retired Chef

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.