Blender Hollandaise Sauce Recipe

Egg yolks: The base of the sauce, providing richness and thickness.

Lemon juice: Adds a tangy flavor and helps to balance the richness of the butter.

Salt: Enhances the overall flavor of the sauce.

Butter: Melted and hot, it emulsifies with the egg yolks to create a creamy texture.

Cayenne pepper: Optional, but adds a subtle heat and depth to the sauce.

When making blender hollandaise sauce, ensure that the butter is hot and bubbly before adding it to the egg yolks. This helps to properly emulsify the mixture, resulting in a smooth and creamy sauce. Additionally, pour the butter in a slow, steady stream while the blender is running to prevent the sauce from breaking.

• egg yolks - Substitute with silken tofu: Silken tofu can mimic the creamy texture of egg yolks and is a good vegan alternative.

• freshly squeezed lemon juice - Substitute with white wine vinegar: White wine vinegar provides a similar acidity and tanginess to lemon juice.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth.

• melted butter - Substitute with ghee: Ghee has a similar rich, buttery flavor and is often used in place of butter in various recipes.

• cayenne pepper - Substitute with paprika: Paprika offers a milder heat and a similar color, making it a good alternative to cayenne pepper.

• Allow the hollandaise sauce to cool to room temperature before storing. This helps prevent condensation, which can affect the texture.
• Transfer the sauce to an airtight container. A small glass jar or a plastic container with a tight-fitting lid works well.
• Place a piece of plastic wrap directly on the surface of the sauce before sealing the container. This minimizes air exposure and helps maintain the sauce's creamy consistency.
• Store the container in the refrigerator. The sauce will keep for up to 2 days.
• To reheat, place the container in a bowl of warm water, stirring occasionally until the sauce reaches the desired temperature. Avoid using direct heat, as this can cause the sauce to separate.
• For freezing, pour the cooled sauce into a freezer-safe container, leaving some space at the top for expansion.
• Label the container with the date and contents. The sauce can be frozen for up to one month.
• Thaw the frozen sauce in the refrigerator overnight. Once thawed, reheat gently using the warm water method mentioned above.
• If the sauce separates during reheating, blend it briefly to restore its creamy texture.

• Gently reheat the hollandaise sauce in a double boiler. Place the sauce in a heatproof bowl over a pot of simmering water. Stir constantly to prevent curdling until the sauce is warmed through.
• Use a microwave-safe bowl to reheat the sauce. Heat on low power in 15-second intervals, stirring in between each interval until the sauce is warm and smooth.
• Reheat the sauce in a small saucepan over very low heat. Stir continuously to ensure even heating and to avoid curdling. If the sauce starts to thicken too much, add a teaspoon of warm water or lemon juice to thin it out.
• For a quick method, place the sauce in a zip-top bag and submerge it in a bowl of hot water. Let it sit for a few minutes, massaging the bag occasionally to ensure even heating.

• Blender: used to combine the egg yolks, lemon juice, and salt, and to emulsify the sauce with the melted butter

• Small saucepan: used to melt the butter until it is hot and bubbly

• Measuring spoons: used to measure the lemon juice, salt, and optional cayenne pepper accurately

• Spatula: used to scrape down the sides of the blender if needed and to ensure all ingredients are well incorporated

• Serving dish: used to serve the hollandaise sauce immediately after preparation

Prepare ingredients in advance: Measure out the egg yolks, lemon juice, and salt before starting. This ensures a smooth process.

Use pre-melted butter: Melt the butter in the microwave to save time instead of using a saucepan.

Keep blender running: Continuously blend while adding the butter to ensure a consistent texture.

Serve immediately: Have your dish ready to serve the hollandaise sauce as soon as it's done to maintain its creamy consistency.