![]() Squeeze fresh lemon juice into a bowl for measuring as you go. Fresh lemon juice – Do not use bottled juice.This recipe uses exactly ½ cup of egg yolks which is the yolks (only) from about eight large eggs. Egg Yolks – After coddling the eggs, it is important to separate the egg yolks from the whites and into a measuring cup since egg sizes vary.This Blender Hollandaise Sauce uses the egg yolks only. Click here for a full tutorial.Ĭoddled eggs (sometimes sold in supermarkets as pasteurized eggs) are safe to use in recipes calling for raw egg whites or egg yolks. PIN THIS RECIPE NOW! What are coddled eggs?Ĭoddled eggs are uncooked eggs that have been placed in hot, boiling water – just long enough to kill any potential bacteria in the egg, but not long enough to begin to cook the egg. Plus, this Blender Hollandaise Sauce is incredibly quick to prepare and the eggs are less prone to curdling along the way. The friction in the blender heats the coddled egg yolks and essentially cooks them – plus the acid in the lemon juice and the hot butter also make this sauce completely safe to eat. Then hot melted butter is stirred in to emulsify and create a creamy Hollandaise with an incredible lemony-buttery flavor. It uses coddled egg yolks mixed up in a blender, along with lemon juice and seasonings. This method is a much easier way to make a rich and luxurious sauce. In the classic recipes, the sauce cooks slowly over a medium-hot water bath– but it can easily over-cook, yielding a lumpy curdled mess. Traditional Hollandaise Sauces are notoriously temperamental and can scare even the most experienced cooks. Today’s recipe is a much easier way to make silky-smooth Hollandaise Sauce – and it’s made in a blender! Whip up a batch of our easy Blender Hollandaise Sauce in just minutes! If the sauce breaks while you're reheating, mix in 1 teaspoon warm water and the sauce will come together.This post may contain affiliate links. To serve, simply reheat in a saucepan over low heat, whisking constantly. Make Ahead: Hollandaise can be made up to two days ahead.If you need to store sauce for more than 30 minutes before serving, transfer to a heatproof bowl, cover tightly with plastic wrap, and set in a small saucepan of very hot water to keep warm. Store until needed in a warm spot, like next to the stovetop.Pulse briefly to incorporate the ingredients one more time. If you like a thinner consistency, add a little warm water. It should be buttery, lemony and just lightly salty. Turn blender to lowest setting, remove fill cup from lid and slowly pour hot butter into blender in a thin stream, discarding the milk solids in bottom of the saucepan.Blend on medium high speed egg yolk mixture until lightened in color, about 30 seconds. Add egg yolks, 1 tablespoon lemon juice, salt and cayenne to blender and cover. Discard water from the blender and dry well.Melt butter slowly in a small saucepan over medium heat until foaming.Fill a blender with hot water and set aside.If the sauce looks good, you can continue adding butter and/or serve. If your hollandaise sauce breaks, all is not lost! Try blending in 1-2 teaspoons of hot water. Whisk until smooth before serving.Ĭooking for a crowd or wanting to make your hollandaise ahead? Hollandaise can be made up to two days ahead. Store it in a warm spot, like next to the stovetop, until you’re ready to serve. It’s best if used as soon as it’s read, so I usually wait until all the other components of the meal are ready. Take a moment to organize + make sure you’ve got your eggs, butter, lemon juice, sea salt, cayenne and blender ready to go so you’re able to focus on the process. As a home cook, mise en place is about having everything you need before you start cooking and it allows you to focus on the task at hand. Mise en place - a French term for "everything in its place" - is not just for the pros. Some notes for the home chef before getting started:
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