Silky Blender Hollandaise Sauce
Experience the creamy richness of this Silky Blender Hollandaise Sauce that guarantees perfection every time! This foolproof recipe blends egg yolks and clarified butter into a smooth, luscious sauce that never separates. Ideal not just for asparagus, but also a delightful accompaniment to salmon, shrimp, and vegetables, it's a versatile addition to your culinary repertoire. Elevate your dishes with this classic French sauce that's easy to make and deeply satisfying.
4-6
Servings
113
Calories
5
Ingredients
Ingredients
Egg yolks
3 (large, fresh)
Dijon mustard
1/4 (teaspoon)
Lemon juice
1 (tablespoon, freshly squeezed)
Hot pepper sauce
1 (dash)
Butter
1/2 (cup, unsalted)
Instructions
1
In a blender, combine the egg yolks, Dijon mustard, lemon juice, and hot pepper sauce. Cover the blender and blend on low for about 5 seconds until combined.
2
In a glass measuring cup, add the unsalted butter. Heat in the microwave for approximately 1 minute or until fully melted and hot, taking care not to let it bubble over.
3
With the blender running at high speed, carefully pour the hot melted butter into the egg yolk mixture in a thin, steady stream. The sauce should start to thicken almost immediately.
4
For added safety and to ensure the egg yolks are properly cooked, transfer the blended sauce into a glass measuring cup. Place this measuring cup in a saucepan filled with simmering water (creating a double boiler). Cook for an additional 3-5 minutes, stirring gently until the sauce is hot and thickened to your liking.
5
Serve immediately over your favorite dishes, or keep warm until you're ready to use.
Nutrition Information
12g
Fat
0.33g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Silky Blender Hollandaise Sauce?
It is a creamy and rich French sauce made by blending egg yolks and clarified butter into a smooth, luscious consistency that is resistant to separating.
Is this Hollandaise sauce recipe easy to follow?
Yes, this is described as a foolproof recipe that uses a blender to simplify the emulsification process, making it accessible for home cooks.
What equipment is necessary for this recipe?
You will need a blender, a microwave-safe glass measuring cup, and a saucepan to act as a double boiler.
How many egg yolks are required?
The recipe requires 3 large, fresh egg yolks.
What kind of mustard should I use?
The recipe calls for 1/4 teaspoon of Dijon mustard.
Can I use fresh lemon juice?
Yes, the recipe specifically recommends 1 tablespoon of freshly squeezed lemon juice for the best flavor.
What type of butter is used in this sauce?
You should use 1/2 cup of unsalted butter.
How do I melt the butter for this recipe?
Heat the butter in a glass measuring cup in the microwave for approximately 1 minute or until it is fully melted and hot.
How do I start the blending process?
Combine the egg yolks, Dijon mustard, lemon juice, and hot pepper sauce in the blender and blend on low for about 5 seconds.
How do I incorporate the butter into the egg mixture?
With the blender running at high speed, carefully pour the hot melted butter into the mixture in a thin, steady stream.
What is the benefit of using a blender for Hollandaise?
The blender helps create a stable emulsion quickly, which prevents the sauce from separating.
Are the egg yolks cooked in this recipe?
Yes, for safety and thickening, the blended sauce is cooked in a double boiler for an additional 3-5 minutes.
How do I set up a double boiler for this sauce?
Transfer the sauce to a glass measuring cup and place it in a saucepan filled with simmering water.
How long should the sauce stay in the double boiler?
Stir gently for 3-5 minutes until the sauce is hot and has reached your desired thickness.
What can I serve with this Hollandaise sauce?
It is ideal for asparagus, salmon, shrimp, vegetables, and classic dishes like Eggs Benedict.
Is this sauce suitable for seafood?
Yes, it is a delightful accompaniment to salmon and shrimp.
How many servings does this recipe yield?
This recipe makes approximately 4 to 6 servings.
What is the calorie count per serving?
There are approximately 113 calories per serving.
How much fat is in one serving of this sauce?
Each serving contains 12 grams of fat.
Is this recipe low in carbohydrates?
Yes, it is very low-carb, containing only 0.33 grams of carbohydrates per serving.
Does this sauce contain protein?
Yes, there is 1 gram of protein per serving.
What provides the spicy kick in this sauce?
A single dash of hot pepper sauce is added for a subtle hint of heat.
Can I make this sauce ahead of time?
It is best served immediately, though it can be kept warm for a short period before serving.
What is the texture of the finished sauce?
The sauce is silky, smooth, and thick.
Is this a traditional French recipe?
Yes, it is a variation of the classic French mother sauce.
What should I do if the sauce is too thin?
The double boiler step allows you to cook the sauce longer until it thickens to your liking.
Is Dijon mustard necessary?
The Dijon mustard adds flavor and acts as an emulsifier to help keep the sauce from breaking.
Why must the butter be hot when added?
The heat from the butter helps to partially cook the yolks and creates the initial emulsion when blended.
How do I keep the sauce warm?
You can keep the sauce in the warm water bath of the double boiler until ready to use.
Is this recipe safe to eat?
Yes, the double boiler step ensures the egg yolks are properly cooked for safety.