“我第一天上班,他们问我the hollandaise. I was 17 and had gone to culinary school, so it seemed easy enough. But I took one look at the giant cast-iron stove they were using—it was literally glowing red—and told the chef that it was too hot. And 32 egg yolks? That was too many! He sent me off to pick chervil instead. (One problem: I didn't know what chervil was.) It took me a month of burned forearms and scrambled eggs, but I got it. I learned to make a figure eight with the whisk so it touches all sides of the pan; to keep my hand on the base of the pan to make sure it's just warm, never hot; to whisk the eggs until they are foamy and airy before slowly pouring in warm clarified butter; and then, that squeeze of lemon. Today, when I cook hollandaise at home, I make it in a blender."
Ingredients
Makes 12 servings
Fill a blender with hot water; set aside. Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well. Put egg yolks and 2 tablespoons lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice. Serve immediately.
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Reviews (23)
Back to TopI followed recipe, tried twice, each time not only seperated but curdled. This may not call for enough egg yolks, or I’m not sure why it wouldn’t work. Other blender recipes have worked. I could only salvage by whipping two more yolks in mixing bowl and mixing in mess from blender gradually. I never heard of black pepper in Hollandaise. The classic calls for a little Cayenne. So that’s what I used.
georgiatexas
Bent Tree, Georgia
7/20/2021
I made this twice and it flopped.
Anonymous
5/9/2021
I love blender hollandaise, though I've never used this particular recipe. Sometimes I'll add a dash of Worcrestershire and Tabasco as well. An added bonus: if I want to keep it warm, I add a smidgen of xanthan gum.
Anonymous
MA
8/19/2016
My son asked me to teach him how to make Hollandaise so that he could make eggs benedict for himself and his girlfriend. How could I resist a request like that! I was going to teach him the double boiler method when I came upon this version. When I saw Eric Ripert's name I knew it had to be good. Wow! It came out great and is so easy.
Anonymous
Brooklyn, NY
12/28/2014
A great and quick hollandaise. I was making this for just two of us, so I cut the butter to one stick - it still came out great and was delicious over white asparagus. My German husband proclaimed it a taste of spring from his homeland.
abclynnie1
Lake Hopatcong, NJ
3/10/2014
Wow this is good! and very fast. Definitely my go to recipe for hollandaise sauce now! http://www.afoodieineurope.blogspot.com
AFoodieInEurope
Valencia, Spain
3/9/2014
used this for my first try at hollandaise because this process didn't seem as daunting as others. it proved easy!
AbbyStough
Roanoke, VA
4/14/2013
While this method may not produce the texture of traditional Hollandaise, as other reviewers have noted, I think that for most people, the simplicity and speed of this recipe outweigh that fault. When a pure, traditional Hollandaise is required, that can always be done -- but this is a foolproof method that will do the job 90% of the time.
torontocookie
2/16/2013
Brilliant! I learned this when I was a kid cooking brunches and it saved me every weekend. I used to hold the sauce in an air pot for hours!
cast_irish
7/7/2012
this was very tasty and not too buttery it was great, i cut the recipe in half because i didn't want to make a huge batch but it was very good with my poached egg, canadian bacon, and english muffin :)
FoodographyAddict
Tampa, Fl
5/11/2012
Fantastic, perfect Hollandaise every time. Can't ask for more than that!
lehoward1
southern pines, nc
2/16/2012
for fun, we tried several different traditional methods before trying this one. The sabayon method turned out awful each time (probably our fault). but this turned out PERFECT. we did jack up the lemon juice a bit. it was a hit.
Anonymous
1/29/2012
Maybe it was a matter of operator error, but this sauce never thickened for me. So I went back to the listed recipes and tried the blender hollandaise from 1962 (good year). It was a hit with my family. The difference is the addition of a tablespoon of cream, one T of lemon and 3 yolks. Also, you add hot butter. I used my food processor with the lide on the opening and did not get splattered.
vicster
Truckee CA
1/1/2012
Excellent - quick and easy - tasted great! No one could tell the difference versus the cooked version I usually make.
mebecker
12/14/2011
Quick, easy and turned out great the first time. I did use only 2 sticks of butter and it was a beautiful consistency! Keeping this one.
donp40
Edmond OK
8/26/2011
