I find the best way to gently reheat Hollandaise Sauce is to submerge a sealed container in a bowl of warm water no hotter than 50°C/122°F (just very warm tap water). Leave it for around 20 minutes, stir sauce, change the water and repeat, until it is slightly warmer than room temp and pourable.
5 Minute Blender Hollandaise Sauce that’s luxuriously creamy, buttery, lemony and SO easy! You will never go back to Classic Hollandaise Sauce again!
This Blender Hollandaise Sauce is the quick and easy version of Classic Hollandaise Sauce BUT tastes every bit as decadently delicious. It’s fool proof, never breaks or curdles and takes less than 5 minutes to make! If you can melt butter and push “blend” – you can make this Blender Hollandaise Sauce! It’s fabulous on eggs, seafood, asparagus, etc. and the perfect something something to impress for Easter and all your holidays!
If you’ve ever devoured Eggs Benedict, then you’ve had the pleasure of inhaling rich and creamy Hollandaise Sauce. It’s a “special occasion” sauce in my book because it’s made with a lot of butter. And it tastes like it. It’s rich, decadently creamy, tangy, buttery and drinkabley delicious. So in preparation for my Eggs Benedict Casserole I’m posting for Easter (update – now here!), I bring you this Blender Hollandaise Sauce. Both are shortcut recipes with allllllll the flavor without all the work. winning! If you are looking for a Hollandaise Sauce without all the calories, my Greek Yogurt Hollandaise Sauce is also a fabulous alternative.
How to Make Blender Hollandaise Sauce
Add egg yolks, lemon juice, Dijon mustard, salt and cayenne pepper to blender. We get the blender ingredients ready first so we can add the butter while it’s still very hot. The Dijon mustard is optional but I personally prefer the tang of Dijon with the tang of lemon as opposed to all lemon tang.
Add butter to a glass measuring cup and cover with a paper towel or plastic wrap (so it doesn’t splatter) and heat butter in the microwave for about 1 minute, or until completely melted and very hot. It is essential that the butter be hot in order for the Hollandaise to thicken.
Alternatively, you can melt the butter over medium heat in a small saucepan until melted, hot and foamy (but not boiling so it doesn’t steam away and don’t let it burn!) and then transfer to a measuring cup or something with a spout so it’s easy to pour.
Cover the blender and blend egg, lemon juice mixture (without butter) at top speed for 20 seconds. The friction of the blades will gently heat the yolks and the blending will add some air to make the Hollandaise lighter.
Turn blender to low speed and remove the cover insert. Continue to blend at low while you pour the in the melted, hot butter in a slow, steady stream. The blender should run the entire time, and you should be careful to pour in the butter slowly.
Cover insert then blend on high speed until thickened. If it isn’t thick, just keep blending on high until thickened. The friction of the blades at high speed will cause the sauce to thicken.
Once the Blender Hollandaise Sauce is thickened, taste and add additional lemon juice, cayenne, salt and pepper to taste if desired.
If you want the Blender Hollandaise Sauce thicker, continue to blend on highest speed until thickened. If you want a thinner consistency, add a little warm water and pulse to combine.
You might be a little wary of using raw egg yolks in this Blender Hollandaise method as opposed to the classic method where they are cooked over a double broiler. Using egg yolks is common practice in Caesar Salad Dressings, Chocolate Mousse, etc. and the friction of the blender and the scalding hot butter essentially “cook” the egg while blending. In fact, most Blender Hollandaise Sauce recipes don’t provide any disclaimers, but to be extra safe and for peace of mind, I suggest using pasteurized eggs.
Pasteurized eggs are just a little more expensive but pasteurization destroys any potential bacteria and viruses so they are completely safe to eat raw. Pasteurized eggs are heated in their shells to the exact temperature needed to help destroy bacteria—without cooking the egg. After pasteurization, the eggs are sealed with an FDA-approved, food-grade wax coating to prevent contamination and preserve product freshness.
Can I keep hollandaise sauce in the fridge?
FAQ
What is the best way to reheat hollandaise sauce?
How do you thaw frozen hollandaise sauce?
Can you freeze ready made hollandaise sauce?
How do you reheat thawed hollandaise sauce?
Reheat gently: If you prefer to serve the sauce warm, you can gently heat it. Place the desired amount of thawed Hollandaise sauce in a heatproof bowl or a double boiler. Stir constantly over low heat until the sauce reaches your desired temperature. Be careful not to overheat, as it can cause the sauce to curdle.
Can You reheat hollandaise in the microwave?
Using the microwave to reheat hollandaise is a good option, as long as you use the microwave on a low setting. Placing the hollandaise in the microwave on a medium or high setting will separate and overcook the sauce, and it will be completely ruined. Place the hollandaise sauce into a microwave-safe bowl.
How do you cook hollandaise sauce in a microwave?
Put the hollandaise sauce in a microwave-safe bowl and set your microwave to low power (20%). Heat the hollandaise sauce for 10 seconds. Check on the sauce and stir it vigorously for a few seconds. Repeat the heating-stirring cycle until the hollandaise sauce is just warm, don’t heat it until it’s hot.
Can you freeze hollandaise sauce?
If you do freeze hollandaise sauce, it should be thawed at room temperature, or in the fridge, and whisked occasionally to try and minimize separation. It should then be reheated gently on the stovetop, or on the lowest setting in the microwave.