Easy Hollandaise Sauce comes together in less than 5 minutes(!!!), making this literally the world's easiest hollandaise sauce! I learnt how to make this hollandaise sauce when I was getting into cooking. I have continued to tweak and perfect my method throughout the years. Finally, I have a foolproof way to make the perfect homemade hollandaise sauce every time!
Use this hollandaise sauce to make classic eggs Benedict or these super delicious chorizo brekkie bowls!
If slow mornings and baked goods are your thing, these recipes are for you! These quiche baguette bites are easy and delicious. This quick, homemade fluffy pancake recipe is great to serve with coffee, and these cozy, home-baked cinnamon buns fill the house with an amazing smell.
How To Make Easy Hollandaise Sauce
Hardly ever will you hear the words easy and hollandaise in the same sentence. But, even though I said this hollandaise sauce was easy, it still will take some diligence on your part to make it happen.
The absolute #1 most important step of this recipe is adding the hot butter SLOWLY. To avoid unnecessary chaos, you will want to make sure the butter is in a good container for pouring. You don't want the butter to be running down the side of a bowl while you're trying to slowly add it to the sauce. You need to create a constant, slow trickle of butter into the bowl while the blender is running. It should take about 3 minutes to add all of the butter. This allows the egg to cook and emulsify into a creamy, smooth sauce. If you add the butter too quickly, the sauce will likely break, and you will be left with an oily, clumpy mess. If this happens, start over. Unfortunately, there is no magical way to save the sauce at this point.
Method #1 - Immersion Blender
I get the best results using an immersion blender and a large glass ramekin. Make sure your ramekin or bowl is sturdy and on a surface that won't allow it to slip or move easily. I put my large glass ramekin on a heavy wooden cutting board to keep it still.
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For this method, add the egg yolks, lemon juice, cayenne, and salt into a large glass ramekin. Pulse the immersion blender a few times to just break up the egg yolks. Place the immersion blender into the ramekin, and turn it on. Slowly pour in the hot butter, while slowly stirring the immersion blender around the bowl until all of the butter is added. Like I said above, it should take about 3 minutes to add all of the butter. Once all of the butter is added, continue blending while stirring for 20-30 seconds. To ensure all of the oil from the butter is fully combined into the sauce.
Method #2 - Blender with Removable Lid
Alternatively, you can use a regular blender with a removable lid. I have tested many blenders throughout my years of cooking. The ones that work the best for making this hollandaise sauce are blenders with a narrow, shallow bottom, or use a blender blade that is flat. The reason for this is that there are very few ingredients in this recipe, and it only makes about a cup of hollandaise sauce. So the blenders with wider bottoms don't allow the small initial volume of ingredients to reach the blades.
For this method, add the egg yolks, lemon juice, cayenne, and salt into the blender and pulse once to just break up the ingredients. Keep the lid on the blender but remove the small measuring block from the lid so you have an opening to pour the butter through. Turn the blender on low and very slowly pour the hot butter into the blender. Keep the blender running until all of the butter is added. Once all of the butter is added, continue blending for 20-30 seconds to ensure all of the oil from the butter is fully combined into the sauce.
Keep in mind that, because you will be blending the sauce without a lid on the blender, this method will likely create a mess. To prevent the sauce from hitting your ceiling (literally), drape a kitchen towel over the top of your hand while you are pouring the butter into the blender.
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📖 Recipe
Easy Hollandaise Sauce
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Print Recipe Pin RecipeIngredients
- 2 Egg Yolks
- ⅔ cup Salted Butter melted and hot
- 1 ½ Tablespoons Lemon Juice
- Pinch Salt
- Dash Cayenne Pepper
Instructions
Pick your preferred method from above. I get the best results using an immersion blender and a large glass ramekin.
- In a ramekin or blender add egg yolks, lemon juice, salt, and cayenne pepper. Pulse blender once to just break up the egg yolks and slightly combine.
- Melt the butter. The butter needs to be HOT, this is what cooks and emulsifies the egg yolks. Melt butter in a microwave or on the stove just until the butter starts to bubble, make sure the butter doesn't burn or brown! The butter will need to be put into a container with a good pouring spout. You need to have absolute control over the pouring speed of the butter.
- Immediately after the butter is melted, and hot, turn on the blender on a low speed. Slowly trickle the hot butter into the egg yolk mixture. Once all of the butter is added continue blending for 20-30 seconds. Turn the blender off, the hollandaise sauce should be silky smooth and thick.
- If the sauce has separated, that means the butter was added too quickly and the oil has not combined with the yolks. If this happens discard sauce and start over.
- Serve immediately.
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Notes
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Adalberto Dederich says
Hello there! This post could not be written any better! Reading this post reminds me of my good old room mate! He always kept chatting about this. I will forward this write-up to him. Pretty sure he will have a good read. Thanks for sharing!