Check out this ultra-reliable 2 Minute Blender Hollandaise Sauce – foolproof and seriously tasty! I’ve whipped up countless batches the traditional way, and this recipe matches the classic flavor perfectly. Plus, it’s a breeze to make – no need to strain yourself!
If you enjoy a zesty kick, don’t forget to include some lemon zest as well. It brings an extra touch of brightness to the Hollandaise sauce.
- Salmon en Croute
- Eggs Benedict
- Asparagus
- Grilled or poached fish
- Steamed or roasted vegetables like broccoli, carrots, or cauliflower
- Grilled chicken or turkey breast
- Roasted or steamed artichokes
- Crab cakes or seafood cakes
- Grilled or sautéed shrimp
- Quiche or frittata
Safe Storage and Shelf Life of Hollandaise Sauce
Hollandaise sauce should be stored properly to maintain its quality and safety. Here’s how:
Refrigeration: After preparing or purchasing Hollandaise sauce, promptly refrigerate it. Place it in an airtight container or cover the original container tightly with plastic wrap.
Temperature: Store the sauce in the coldest part of the refrigerator, ideally at or below 40°F (4°C).
Shelf Life: Typically, homemade Hollandaise sauce will last for about 2 to 3 days in the refrigerator. However, this may vary depending on the specific ingredients used and how it was prepared. Commercially packaged sauces may have longer shelf lives; always check the expiration date on the packaging.
Check for Spoilage: Before using any leftover Hollandaise sauce, inspect it for any signs of spoilage, such as an off odor, unusual texture, or mold growth. If you notice any of these signs, discard the sauce immediately.
Reheating: When reheating refrigerated Hollandaise sauce, do so gently over low heat, stirring frequently to prevent curdling. Avoid overheating, as this can cause the sauce to separate or become grainy.
By following these guidelines, you can safely store and enjoy Hollandaise sauce while ensuring its quality and flavor.
How to Fix Broken Hollandaise Sauce
Yes, you can!
If your Hollandaise sauce breaks and separates, don’t worry! You can often fix it with a few simple steps:
Remove from Heat: Immediately remove the sauce from the heat source to prevent further separation.
Add Warm Water: Gradually whisk in a small amount of warm water, one teaspoon at a time, until the sauce starts to come back together. Be patient and add the water slowly to avoid thinning the sauce too much.
Use an Egg Yolk: In a separate bowl, whisk together another egg yolk with a splash of water or lemon juice. Slowly whisk the broken Hollandaise sauce into the egg yolk mixture, a little at a time. This can help emulsify the sauce and bring it back together.
Strain (Optional): If the sauce remains lumpy or has bits of cooked egg, you can strain it through a fine-mesh sieve to remove any solids.
Adjust Seasoning: Taste the sauce and adjust the seasoning as needed with salt, pepper, or lemon juice to balance the flavors.
Reheat Gently: If necessary, gently reheat the sauce over low heat, stirring constantly, until warmed through. Be careful not to overheat, as this can cause the sauce to break again.
How to Thin Out Thick Hollandaise Sauce
If your Hollandaise sauce turns out too thick, here’s how to fix it:
Add Warm Water or Lemon Juice: Gradually whisk in a small amount of warm water or lemon juice, a teaspoon at a time, until you reach the desired consistency. This will help thin out the sauce without compromising its flavor.
Use Warm Butter: If your Hollandaise sauce thickened too quickly due to cold butter, try whisking in a little warm melted butter to help loosen it up.
Lemon Juice or Vinegar: Adding a bit more lemon juice or a splash of vinegar can also help thin out the sauce while adding a hint of acidity to balance the flavors.
Cream or Milk: For a creamier texture, you can whisk in a small amount of warmed cream or milk to the sauce until it reaches the desired consistency.
Adjust Seasoning: Taste the sauce and adjust the seasoning as needed with salt, pepper, or additional lemon juice to balance the flavors after thinning.
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How to Make Foolproof 2-Minute Blender Hollandaise Sauce
Ingredients
- 1/2 cup (115 grams) butter melted
- 3 egg yolks
- 1/4 teaspoon Dijon mustard
- 1 Tablespoon lemon juice or to taste
- 1/4 teaspoon lemon zest optional
- 1 dash hot sauce
Instructions
- Add butter to a small heavy-bottomed saucepan, and melt on medium-low heat. You don't want to boil the butter, but bring it to a steamy heat.
- Add the egg yolks, Dijon mustard, lemon juice, zest (if using) and a dash of hot sauce to a blender. Cover and blend for 10 seconds.
- Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
Notes
- Best used within 1 hour
Creative Recipe Inspiration
Enjoy the simplicity of our Easy Country Sausage Gravy, poured generously over fluffy buttermilk biscuits and crowned with a perfectly cooked sunny side up egg. Ready in 20-minutes!
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Step Into My Kitchen!
Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!
