This classic sauce is delicious…and dare we say, it’s so easy to make in your very own kitchen.
You won’t believe how fast this comes together and how absolutely delicious it is.
EASY HOLLANDAISE SAUCE COMES TOGETHER IN 5 MINUTES
Did we mention how fast this sauce comes together? This is considered the one of the great French Mother Sauces, and I think we all understand w
All you need is a blender, some warm butter, a couple of egg yolks, and a few other ingredients, and you are golden!
Not sure? Well, watch us show you how simple it is to make this iconic sauce!
You don’t need to worry about pulling out that double-boiler…this recipe gives you the trick.
Just add the ingredients (except the melted butter) into the blender.
(Add a little more cayenne if you like a little heat to your Easy Hollandaise Sauce)
After blending, all that’s needed is to carefully add the melted butter, while motoring is running.
So easy!
And so delicious!
YOU ONLY NEED 6 INGREDIENTS
Lickety-split, you have delicious hollandaise sauce!!
This is perfect on Eggs Blackstone, Classic Eggs Benedict, and Poached Salmon with Hollandaise Sauce!
Or another favorite is our incredible Poached Salmon with Capers and Hollandaise Sauce
So incredibly delicious…and easy to prepare!
No Fuss Hollandaise Sauce
Video
Equipment
- Blender, or small food processor
Ingredients
- 12 tablespoon unsalted butter 1½ sticks
- 4 egg yolks room temp
- 3 tablespoon lemon juice freshly squeezed
- 1½ teaspoon Kosher salt
- ¾ teaspoon freshly ground black pepper
- 1 pinch cayenne pepper or more, to taste
- warm water as needed
Instructions
- Place butter in a small saucepan, and melt over medium-low heat.
- In a blender, add the egg yolks, lemon juice, salt, pepper, and cayenne and blend for about 10 to 15 seconds.
- Remove the vent from the lid of the blender. Carefully turn back on the blender.
- Slowly pour in the warm melted butter. Blend until sauce is thick and smooth.
- Taste, and adjust seasonings, if necessary. Slowly, and gradually, add enough warm water until you reach your desired pourable consistency.
- Serve within 1 hour. If you are making ahead of time, add 1 tablespoon of hot tap water and blend before serving. But really, it's so easy, you can make this an hour before you need it, with no problem.
Mark Loehr says
Impossible to fail at this super simple Hollandaise sauce! It came out perfect and making ahead of time (then reconstitue with water) was a life saver.
Kris Longwell says
Awesome!! So so glad you had success with the hollandaise sauce! It’s a game changer, right? Happy Sunday, friend!
Patti says
I am going to make this for sure. I have a food processor and an immersion mixer but no blender. Can I still make the hollandaise?
Kris Longwell says
Hi Patti! An immersion blender should do the trick. And probably a food processor, though we’ve never tried that. Add the warm butter nice and slow, and it should thicken perfectly. Let us know if you try it and how it turns out! Best, Kris & Wesley
SHERRY LYNN HILL says
Woohoo! No carbs. Perfect for my Keto diet. Eggs benedict without the muffins. Also I can put on asparagus and other veggies. Thank you!
krislongwell says
Thanks Sherry Lynn!! You’ll love this hollandaise! So good, so easy…and no carbs!!! Woo hoo!! Stay in touch!! Best, Kris & Wesley
Dawn says
You, two, are amazing with your joi d’vive and your recipes with so much taste. Merci!
krislongwell says
Merci beaucoup, Dawn!! xoxo Kris & Wesley
krislongwell says
You’ve got this, Patricia!!! We have NO doubt!!