Hollandaise Sauce (Don’t Worry it’s Easy)

This is an easy recipe for Hollandaise sauce using a food processor or blender which makes it pretty simple, you just need to be a bit careful. You can also use a stick blender, or a wisk, but doing it by hand requires a strong arm.  We use it over broccoli, and if I had it around I’d use it for artichokes, eggs Benedict, asparagus or over a steamed filet of sole. It works on the same principal as mayonnaise–an emulsion. When you get comfortable with it, you can easily move on to Bearnaise sauce, it’s Hollandaise but with tarragon, shallots, and vinegar.

This should be good for 4-6 people (if they’re not too greedy):

  • 3 egg yolks from extra large or jumbo eggs
  • dash of Tabasco sauce
  • juice of 1 lemon (more to taste)
  • 1 stick of unsalted butter, melted
  • salt

Combine the egg yolks, Tabasco, lemon juice and a little salt in a food processor or blender, and process until the egg yolks are fluffy and lighter in color. With the processor running, SLOWLY pour the butter in. You want a fine stream. Take your time with this, the more slowly you do this, the thicker your sauce will be. If you do it too fast the eggs won’t absorb the butter, and in a really horrible case, will start to cook*. So patience is really a virtue here, trust me. When the butter is all incorporated, you’re done. If you want it thicker, let it run in the food processor a little longer. Taste and adjust lemon and salt to taste. Enjoy!

*If you do have a problem with the sauce separating, toss an ice cube or two into the processor. This works sometimes. Or just dump it and start again, slowly!


5 thoughts on “Hollandaise Sauce (Don’t Worry it’s Easy)”

  1. Yes, it’s actually easier with a stick blender and the recipe will be posted shortly. You can also use a regular blender, but be careful because I think it tends to overprocess (or else I lack experience).

  2. Hi Ann, thanks for the Hollandaise recipe. So I can make this with a stick blender? I dont have food processor in France. Just a stick immersion blender and a regular countertop blender.

  3. Pingback: Cooking: Is bottled Hollandaise sauce (you might find at a grocery store) comparable to a homemade one? - Quora

  4. Pingback: Fall in Maine II: the Accidental Locavore Eats Local

  5. Pingback: What Does a Locavore Eat in the South of France?

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.