What is a common mistake with hollandaise sauce?

The most common mistake people make with Hollandaise is adding melted butter that is too hot, or adding too much too soon . When this happens, the emulsion breaks — it becomes thin and grainy. If your butter is too hot, just stop making the Hollandaise for a minute or two to allow the butter to cool.

What is the basic formula for hollandaise?

In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper . Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened.

Can you add too much butter to hollandaise sauce?

The second cause is either adding too much butter or adding it too quickly . When either of these occur, the sauce will look glossy like icing and pull away from the sides of the bowl, while the butter will float on top of the mixture.

Easy Hollandaise Sauce - In Less Than 60 Seconds!

Jump to Recipe

This is the same great recipe, it was just time to give it a facelift.

This Easy Hollandaise Sauce – in less than 60 seconds! is unbelievably quick and easy to make. You’ll be putting up eggs benedict in a flash. The sauce is emulsified with a stick blender in a jar and is foolproof.

60 seconds is all it takes to make Hollandaise sauce. This immersion method using a stick blender is foolproof.
Making hollandaise sauce is super easy and saves the traditional method of whisking, and whisking, over a double boiler whilst slowly drizzling in the hot butter.
If there’s one sauce that has a reputation for being difficult to make it’s Hollandaise, but not anymore……

At a Glance This Is What You Need To Make Easy Hollandaise Sauce

Easy Hollandaise Sauce - In Less Than 60 Seconds! - Recipe Winners (2)

Pantry

unsalted butter
egg yolk
lemon juice
salt

Foolproof Hollandaise

Hollandaise is made using an upright container and a stick blender. Place your egg yolk, lemon juice, and water into the container and slowly start drizzling in the hot butter moving the stick blender up and down. Voila a minute later you’ve got a rich, creamy luxurious sauce. Too easy! Check out our 30 Second Whole Egg Mayonnaise made the same way.

Secret: The Jar Is Important

The most important thing to making this sauce come together is the jar, or vessel you use. It has to just fit the head of the stick blender neatly. It creates a vortex and combines the fats.
It is equally important that the jar has a flat, not rounded base. Ideally a jar holding about 500 ml ( 16 fluid ounces) is perfect for making this quantity.
It doesn’t require a dash to the shops to buy a special jar, it only requires a container that the stick blender fits snuggly. We’ve used a peanut butter jar and a vegemite jar on occasion so don’t stress about the container.
See how the stick blender fits snuggly in the photo’s below
See Also
5 Homemade Flavored Butter Recipes Benihana Onion Soup (Hibachi Soup or Japanese Clear Onion Soup Recipe)The Best Stuffing Recipe (Classic Thanksgiving Dish)Bugie, chiacchere, cioffe or frappe Italian recipe - Christina's Cucina

The Butter

As butter is the star in this sauce use the best quality, preferably cultured butter, you can afford. Cultured butter is creamy and more buttery in flavour as it contains live bacterial cultures and has fermented for a period of time.
Heating the butter and then pouring slowly onto the egg yolk cooks the egg yolk and by the time you’ve finished adding the butter you’ve got a rich, smooth and creamy sauce.

Easy Hollandaise Sauce - In Less Than 60 Seconds! - Recipe Winners (3)

Easy Hollandaise Sauce - In Less Than 60 Seconds! - Recipe Winners (4)

How To Keep Hollandaise Warm

Hollandaise sauce can be made ahead and kept warm. The best way we know of is to use a small thermos (vacuum) flask. Rinse the flask with boiling water to warm the metal before pouring in the sauce.
Failing that keep the sauce covered and place in a warm spot such an oven that has been preheated to warm then turned off.

Uses For Hollandaise Sauce

Hollandaise is of course the classic sauce used to make Eggs Benedict but don’t let your food adventure stop there. Now that you know how easy it is to make Hollandaise Sauce why not try serving it with

Steamed, or poached fish such as salmon
Steamed chicken breast
Asparagus with Hollandaise are perfect partners
Pour over fresh steamed vegetables such as broccoli, Brussel sprouts, green beans or fresh artichokes for a simple but oh so yummy side.
Thin slices of rare roasted beef
Lobster or fresh crab (if you’re feeling flush)

Easy Hollandaise Sauce - In Less Than 60 Seconds! - Recipe Winners (7)

Can You Reheat Hollandaise Sauce

Hollandaise sauce is notorious for splitting once cold and trying to reheat, but it can be bought back to warm by placing the sauce in a heatproof bowl over barely simmering water and watching it like a hawk, whisking gently till it’s just warm.
Some speak of reheating using a microwave with 50% power in short bursts of 5, or so seconds, and stirring gently in between bursts till just warm. As neither of us uses a microwave we can’t really vouch for this method.

What Can I Add To My Hollandaise sauce

You can add all sorts of flavours into the basic Hollandaise sauce such as:

Finely grated parmesan, or crumbled blue cheese
Fresh snipped chives, tarragon or fresh dill
Add a squirt of sriracha, or your favourite chilli sauce
Add a dollop of basil pesto, or wasabi
Smoked paprika hollandaise with crab cakes
Finely grated lemon, or lime zest for extra tang
Add a little curry powder

Watch How To Make Easy Hollandaise Sauce

Still Hungry?

Subscribe to our newsletter and follow along onPinterest, Facebook, Twitter and Instagramfor all of the latest updates..

Troubleshooting The Immersion Blender Hollandaise Sauce

As quick and easy this method is, avoid the following problems:

Don’t whisk the egg yolk, lemon juice and water before adding the butter. All of the ingredients need to be mixed at the same time.

Use a container with a flat bottom that the head of the stick blender just fits into. The small space creates a vortex and allows the egg yolk to emulsify with the butter.

Be sure to lift the stick blender up and down. Hold the stick at the bottom of the container for 2-3 seconds then move the stick up and down as you slowly drizzle the hot butter in.

Don’t forget to rate this recipe and let us know what you thought when you make this fabulous Easy Hollandaise Sauce in the reviews below.

Yield: about a cup