If you re-heat it too fast or get it too hot, the sauce will “break” and separate. If not, you can store leftover hollandaise briefly in the refrigerator and reheat if you do it very carefully.

This recipe is small enough so you may use it all up. Yes, it’s really that easy! Notes and Tips You just put all the ingredients in a jar (see note on jar size below) Immersion Blender Hollandaise is super simple to make. Hold it, I wondered, isn’t mayo very similar to hollandaise? So I set out to convert the recipe Step by Step Directions Some years later I learned to make mayonnaise/aioli using an immersion blender. Yes, I know you can make hollandaise stovetop but I was spoiled by the blender version. Word on the street was that the position of the blades in my new Vitamix was too high for this. This post may contain Amazon or other affiliate links, which can earn me a small commission, please see my policy page for details.īack in the day, I used to make blender hollandaise. If you want, you can make this in a large mason jar with an immersion blender.Immersion Blender Hollandaise is a rich flavorful sauce that is essential for dishes like Eggs Benedict and Seafood Oscar. To double your amount of sauce, make as directed, then pour it out of the blender jar into a saucepan or bowl and beat into it an additional 1/2 cup of melted butter, added in a steam of droplets. However, if you add more butter to the blender than the 4 ounces specified, the sauce would become too thick. 3 egg yolks can take 8-9 ounces of butter rather than the 4 ounces in the recipe. Step 5 Taste the sauce and blend in more seasonings (and more lemon juice) if necessary.įor more sauce: The amount of butter you can use in a blender is only half the amount the egg yolks could absorb if you were making this sauce by hand. Omit the milky residue at the bottom of the pan. Step 4 By the time two-thirds of the butter has gone in, the sauce will be a thick cream. You may need to protect yourself with a towel during this operation.) Uncover, still blending at top speed, and immediately start pouring the hot melted butter in a thin stream of droplets. Step 3 Cover the jar of the blender and blend the egg yolk mixture at top speed for 2 seconds. Step 2 Cut the butter into pieces and place in a small saucepan. You can beat in more lemon juice to taste when your sauce is done and you know which proportions you like best. Step 1 Place eg yolks, salt, pepper and 1 TBLS lemon juice in the blender jar. I think that needs to change! With this easy recipe, I see Eggs Benedict, grilled asparagus and even steamed artichokes in our future! Years ago, I took a class on sauces and learned a great deal, but haven’t put them to practice much. With a few simple ingredients (mostly flour, butter, and a liquid) and a couple easy techniques, these five sauces, all equally important, serve as the starting point for a slew of other classics. The others are Béchamel, Velouté, Espagnole, and Tomato Sauce. Hollandaise is considered one of the 5 “Mother Sauces” in French Cooking. In this case, while I can’t speak for the capabilities of every 8-year-old, I will say, there is nothing about this recipe that should intimidate you.

Blender Hollandaise Sauce is the perfect Spring accessory.Īccording to Julia Child “This very quick method for making hollandaise cannot fail when you add your butter in a small stream of droplets…” and “as the technique is well within the capabilities of an 8-year-old child, it has much to recommend it.” Yikes! Julia! Well, she was a strong and opinionated woman.

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