What does hollandaise sauce taste like?

Hollandaise sauce tastes like a creamy, lemony butter sauce with a slight hint of egg - reflecting its ingredients.

Can you make hollandaise sauce ahead of time?

This hollandaise sauce can be prepared up to 24 hours ahead, cooled, covered and refrigerated. See directions above for how to store and reheat.

What thickens hollandaise sauce?

Egg yolks are what thickens hollandaise.

How do I fix runny hollandaise?

If your sauce is thin/runny, then chances are you added the warm butter/oil mixture too quickly. Leave it in the blender jar and continue processing for another 15 to 30 seconds. Then, let it sit for a few minutes. It should thicken as it sits.

What if my hollandaise is too thick?

This hollandaise sauce will thicken as it sits. Then, as you reheat it will tend to thin. If it’s still too thick after rewarming, whisk in 1 to 2 teaspoons of hot tap water.

What is the difference between Hollandaise and Béarnaise sauce?

While similar, the difference between these two sauces is in the ingredients. Hollandaise is traditionally prepared with four ingredients - egg yolks, lemon juice, butter and salt. In Béarnaise sauce, white wine vinegar is used instead of lemon juice and shallots and fresh herbs (typically tarragon) are added.

Blender Hollandaise Sauce Recipe - A Well-Seasoned Kitchen®

Ingredients

Scale

Note: this recipe contains raw egg. Consuming raw egg may increase the risk of foodborne illness. If you prefer, cook the egg in 140-degree water for 3 minutes before using.

4 large egg yolks, at room temperature
2 tablespoons fresh lemon juice, or more to taste
1 tablespoon lemon balsamic vinegar (see Note)
1/2 teaspoon kosher salt
3/4 cup unsalted butter
1/4 cup Gremolata or Lemon Olive Oil (see Note)

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Instructions

In the jar of a blender, combine egg yolks, lemon juice, balsamic vinegar and salt. Process until well blended. Set aside (leave in blender jar).
Heat butter and oil in a small saucepan over medium heat, just until butter is melted, stirring constantly.
With the blender running, very slowly pour in warm butter mixture until blended. Taste and adjust lemon juice and salt as needed. Set aside. If your sauce is too thick/thin, see directions under Notes below.

Notes

Note on lemon balsamic vinegar: it can be found in specialty stores or on line. You can aso substitute white balsamic vinegar and add a bit more lemon juice (to taste).

Note on Gremolata or lemon olive oil: it can be found in specialty stores or on line. You can substitute extra virgin olive oil and a bit of lemon zest.

How to fix thin/runny sauce: Keep in blender jar and continue processing for another 15 to 30 seconds. Then, let it sit for a few minutes. It should thicken as it sits.

Make ahead: If making ahead, place sauce in an airtight container and refrigerate for up to 2 days. Can also be frozen for up to 1 month. Here are two options for reheating:

Rewarm in a microwave: Place hollandaise in a microwave safe bowl and zap for 10 seconds; whisk. If very thick, whisk in 1 tablespoon hot water. Place back in microwave and heat in 7 to 8 second increments, whisking in between, until just barely warm (usually just takes around 2 more times). Don’t overcook – it could separate and/or eggs could scramble.
Rewarm in a double boiler: Place hollandaise in the top of a double boiler (a pan set on top of simmering water). Heat, stirring constantly, just until barely warm. If very thick, whisk in 1 tablespoon hot water.

Whichever method you use, watch carefully and don’t overcook – it could separate and/or eggs could scramble.

Author: Lee Clayton Roper
Category: quick and easy, sauces, breakfast, brunch
Method: blender
Cuisine: French