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5-Minute, 5-Ingredient Blender Hollandaise Sauce: A Fabulous Party Trick

Blender Hollandaise Sauce | Umami Girl

Last week we went nuts with the egg whites and made a gorgeous Mixed-Berry Pavlova. I’m not big on “should,” but that’s a party trick you might want to take advantage of this summer, just sayin. While we’re on the twin topics of party tricks and separated eggs, here’s a truly great use for yolks. Blender Hollandaise Sauce is almost too good to be true. It’s silky and luxurious and indistinguishable from Hollandaise made using the classic, notoriously finicky method. (I learned that method in culinary school and persisted with it at home for quite a few years, but it’s truly unnecessary when making Hollandaise in human quantities at home.)

Blender Hollandaise, made with five ingredients in 5 minutes with a stick/immersion blender, is easy as heck and actually really hard to screw up. It’s one of those smart-person party tricks — dare I say life hacks? — that makes you look impressive without really requiring much skill. I won’t tell anyone if you won’t. My mouth will be too full of Hollandaise anyway, TBH. 

Blender Hollandaise Sauce | Umami GirlThere are a few low-key tips to successful Hollandaise using the stick blender method.

First, since it’s the star of the show, go for the best butter you can find. I adore Kerrygold (not sponsored, just fangirling). It’s widely available, not expensive, comes from grass-fed cows and is cultured for that tang that I can’t live without anymore.

Second, it works best if the container you blend in fits the business end of your stick blender almost snugly. See the notes in the recipe for details. It’s not a huge deal, but it makes things easier.

Third, there’s a sweet spot for how quickly you pour the butter. With the blender method it’s quite flexible, but for a perfect sauce that’s gorgeously emulsified but not too thick, just try to pour the butter in a thin, steady stream. If you need to take a break from pouring, stop the blender too. Promise me you won’t let this scare you — it shouldn’t. (There’s that pesky “should” again, sheesh.)

Okay, enjoy your Hollandaise and your weekend. See you next week with some Prosciutto Eggs Benedict which, if we’re being forthright, make me even slightly happier than asparagus where blender hollandaise vessels are concerned. 🙂

Talk to you soon.

Carolyn xx

Blender Hollandaise Sauce

Serves 4     adjust servings

Silky, sophisticated Hollandaise Sauce is notoriously tricky to make. This method is so quick, easy and nearly impossible to screw up that it's almost too good to be true. You will need a stick blender and a set of 1-cup and 2-cup glass measuring cups. The 2-cup size should accommodate the business end of your stick blender with just a bit of spare room. If your blender came with a tall cup and you didn't ruin yours years ago like I did, that's a great choice instead. Since butter is the main ingredient here, choose the best one you can find. I really love Kerrygold, which comes from grass-fed cows and is cultured, giving it fabulous flavor and tang without a hefty price tag. (Believe it or not, this is an unsponsored post.) 🙂 

Ingredients

  • 2 large egg yolks*
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon fine sea salt (more to taste)
  • 10 dashes Tobasco sauce
  • 1 tablespoon hot water
  • 1 stick (4 ounces) unsalted butter

Instructions

Place egg yolks, lemon juice, salt, Tobasco and water in a 2-cup glass measuring cup or the tall container that came with your stick blender. In a small pot, heat butter until fully melted and just beginning to simmer. Transfer butter to the 1-cup measuring cup for easy pouring.

Place the blender into the 2-cup measuring cup, touching the bottom, and turn it on. Drizzle in the butter in a slow, steady stream until it's gone. This should take 30 seconds to a minute and leave you with a beautifully emulsified Hollandaise sauce. Taste for salt -- I like about 1/2 teaspoon total, but I'm kind of a maniac, so. 

Serve over vegetables, fish, chicken, or steak or with Eggs Benedict, coming soon. And hey, maybe use those egg whites for a Pavlova, another great party trick.

by

Recipe Notes

* As always, use impeccably fresh eggs and source them carefully to avoid bacteria. 

**Method and recipe inspired by quite a few sources over the years, but especially this one.

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Hi there, I'm Carolyn, and I'm delighted you're here. I'm a NYC-area food, travel, yoga, coffee, wine, running, music making and book obsessive with a great family and a love for sharing it all with you. Grab a drink and come on in. Learn more.

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