![]() ![]() It’s less common for a blender Hollandaise to break than it is for the same sauce when made in the classic way – by hand in a double boiler. ![]() This creamy and rich sauce can sometimes break or separate, that means that instead of a smooth and creamy sauce, you will see a layer of butter floating with specks all around. Emulsify: With the blender running on medium, slowly pour the hot butter into the egg/lemon mixture until emulsifies into a sauce.Make sure the butter is hot before blending it. You can also melt the butter in a small pot on the stove top. Melt the Butter: Melt the butter in the microwave until hot and completely melted.Blend: Place the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper in the jar of a blender.How Do You Make Hollandaise Sauce From Scratch Cayenne Pepper: A pinch of ground cayenne pepper ads a little hint of flavor without adding a lot of heat.Salt: I always use sea salt or Kosher salt.You can skip it if you don’t have this ingredient at home. A lot of Hollandaise recipes do not include mustard. Dijon Mustard: Mustard not only adds flavor but it’s also an emulsifier agent that helps keeping the ingredients together.Classic restaurant Hollandaise is often made with vinegar but I prefer using lemon juice for the homemade version. Lemon Juice: Using fresh lemon juice is a must.Egg Yolks: Three yolks from large eegs.This is one of the five French mother sauces, meaning it can be used to make other sauces like sauce Béarnaise and Choron. Hollandaise sauce is a sauce made by emulsifying egg yolks with butter and an acid like vinegar or lemon juice. If the blender method was good enough for Julia Child then, it’s good enough for me! What Is Hollandaise Sauce It’s not an impossible task but it requires attention to detail and finesse to get a proper smooth emulsion.Īlthough I learned to make Hollandaise at school and honestly is not as bad of a task as some people think, at home I make this blender Hollandaise recipe every single time. You must keep the ingredients at the right temperature so you don’t end up with a scrambled mess and, you must use enough elbow grease to keep it from “breaking or separating”. This French sauce is one of the five “mother sauces” of classical cuisine and when made by hand, over a double boiler, it’s one of the most technically challenging sauces to make. Enjoy this creamy and rich Hollandaise sauce over tender Asparagus for the perfect brunch or side dish – we show you how to cook asparagus 6 different ways! Hollandaise Sauce ![]()
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