Easy Hollandaise Sauce - Foolproof Blender Method

The easy way to make hollandaise sauce is with a hand blender! This foolproof method means you'll end up with perfect, silky hollandaise that never splits. Ready in just 10 minutes and absolutely delicious over eggs Benedict, asparagus, or any breakfast dish.

Recipe Details:

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Serves: 4-6 (makes approximately 200ml sauce)
• Difficulty: Easy
• Special Equipment: Hand blender (stick blender), tall jug, small saucepan

Hollandaise sauce has a reputation for being tricky and temperamental, but this blender method makes it absolutely foolproof. Traditional hollandaise requires whisking over a bain-marie and constant attention to prevent splitting, but using a hand blender takes all the stress out of the process. The key is slowly adding melted butter to an egg yolk while blending, which creates a perfect emulsion every single time. By first reducing white wine vinegar with onion and tarragon, you create a beautifully flavoured base that elevates this from simple to spectacular. The tarragon adds a subtle anise note that's classic in French cooking, while the reduced vinegar provides the acidity needed to cut through the richness of the butter. This sauce is essential for eggs Benedict, divine over poached eggs and asparagus, and transforms a simple breakfast into something truly special. Once you master this easy method, you'll want to make hollandaise all the time. It comes together in minutes and tastes infinitely better than anything from a packet.

Why You'll Love This Recipe

• Foolproof method: Using a hand blender means your hollandaise won't split - it works every time
• Ready in 10 minutes: Faster than trying the traditional whisking method and with guaranteed results
• Classic French flavour: The reduced vinegar with tarragon creates authentic, restaurant-quality taste
• Impressive yet easy: Looks and tastes like fine dining but couldn't be simpler to make
• Versatile: Perfect for eggs Benedict, roasted vegetables, fish, or grilled meats

Ingredients

For the Hollandaise Sauce:

• 4 tablespoons white wine vinegar (or white vinegar)
• Small piece of onion (about 2cm chunk)
• Small sprig of fresh tarragon (or ½ teaspoon dried tarragon)
• 150g unsalted butter
• 1 large egg yolk
• Pinch of salt
• Optional: tiny pinch of cayenne pepper or white pepper

For Serving:

• Poached eggs
• Toasted English muffins
• Smoked salmon or ham
• Asparagus spears
• Fresh chives or parsley for garnish

Instructions

1. Prepare the flavoured vinegar: Pour the white wine vinegar into a small saucepan. Add the small piece of onion and the fresh or dried tarragon. This step infuses the vinegar with flavour and is what makes this hollandaise special.

2. Reduce the vinegar: Place the pan over medium heat and bring to a gentle simmer. Let it bubble away until the vinegar has reduced by half - you should have about 2 tablespoons remaining. This concentrates the flavour and removes some of the harsh acidity. This takes about 3-4 minutes. Keep an eye on it so it doesn't reduce too much.

3. Melt the butter: While the vinegar is reducing, place the butter in a separate small saucepan over low heat. Melt it gently until completely liquid. Don't let it brown or get too hot - you want it melted but not sizzling.

4. Remove from heat: Once the vinegar has reduced by half and the butter is melted, remove both pans from the heat. Let them cool for about 1 minute. The butter shouldn't be so hot that it scrambles the egg yolk.

5. Strain the vinegar: Strain the reduced vinegar through a fine sieve into a tall, narrow jug suitable for your hand blender. Discard the onion and tarragon pieces. This gives you clean, flavoured vinegar without any bits.

6. Add the egg yolk: Add the egg yolk to the jug with the reduced vinegar. Add a pinch of salt. The tall, narrow jug is important - it keeps everything contained and helps create the perfect emulsion.

7. Begin blending: Place your hand blender into the jug, pushing it all the way to the bottom. Turn it on to medium-high speed and let it blend for about 5 seconds to combine the egg yolk and vinegar.

8. Add the butter slowly: With the hand blender still running at the bottom of the jug, begin to very slowly pour in the melted butter in a thin, steady stream. Start with just a drizzle. You'll see the mixture at the bottom start to thicken and turn pale yellow.

9. Continue adding butter: Keep pouring the melted butter in slowly while the blender runs. As you add more butter, you can gradually increase the pouring speed slightly, but still keep it slow and steady. The hollandaise will thicken and emulsify beautifully.

10. Watch for the whey: As you near the end of the butter, you'll notice a milky white liquid at the bottom of the butter pan - this is whey. For a thick, rich hollandaise, stop adding butter before you get to this milky liquid. If you want a thinner, more pourable hollandaise, you can include a bit of it, but too much will make the sauce thin and watery.

11. Check consistency: Once you've added enough butter, turn off the blender and lift it out. Your hollandaise should be thick, creamy, and glossy. It should coat the back of a spoon and slowly drip off rather than run off.

12. Adjust seasoning: Taste your hollandaise and add more salt if needed. You can also add a tiny pinch of cayenne pepper or white pepper for a subtle kick if you like.

13. Serve immediately: Hollandaise is best served straight away while it's warm. Pour it generously over your eggs Benedict, poached eggs, roasted asparagus, or whatever you're serving. It should be beautifully smooth, rich, and silky.

Chef's Tips

For the perfect emulsion: The key to non-split hollandaise is adding the butter slowly while blending continuously. Rushing this step is the main cause of splitting, so take your time, especially at the beginning.

Temperature matters: Your butter should be melted and warm, but not scorching hot. If it's too hot, it can scramble the egg yolk. Let it cool for about 1 minute after melting.

Use the right jug: A tall, narrow jug that barely fits your hand blender is ideal. This keeps everything contained and makes the emulsion easier to create.

Don't add all the whey: That milky white liquid at the bottom of your melted butter is whey (milk solids). A little bit is fine, but too much will thin your sauce and make it less rich. Stop before you get there for the thickest hollandaise.

Rescue a split sauce: If your hollandaise does split (though it shouldn't with this method!), start with a fresh egg yolk in a clean jug and slowly blend in the split sauce as if it were melted butter.

Keep it warm: If you need to hold hollandaise for a short time, place the jug in a bowl of warm (not hot) water. Don't try to reheat it directly or it will split.

Substitutions & Variations

No tarragon? Use fresh parsley, chives, or a bay leaf instead. You can also omit the herbs entirely for a simpler hollandaise.

Lemon hollandaise: Replace the vinegar with fresh lemon juice (about 3 tablespoons) for a brighter, citrus version.

Béarnaise sauce: Add extra tarragon and a teaspoon of fresh chopped chervil. This is the classic variation for steak.

Spiced hollandaise: Add a pinch of smoked paprika, cayenne, or chipotle for a spicy twist.

Herb hollandaise: Stir through finely chopped fresh herbs (dill, chives, parsley) at the end.

Mustard hollandaise: Whisk in ½ teaspoon of Dijon mustard for a sharper flavour that pairs beautifully with fish.

Storage & Reheating

Immediate serving: Hollandaise is best made fresh and served immediately. It's a last-minute sauce by design.

Short-term holding: You can keep hollandaise warm for up to 30 minutes by placing the jug in a bowl of warm (not hot) water. Stir occasionally.

Reheating: To reheat refrigerated hollandaise, let it come to room temperature, then place the container in a bowl of warm water and stir gently until it loosens. You can also gently reheat it in 10-second bursts in the microwave, stirring vigorously between each burst. It may not be quite as silky as freshly made.

Not suitable for freezing: Hollandaise doesn't freeze well as the emulsion breaks down completely.

Frequently Asked Questions

Q: Why did my hollandaise split? A: With this blender method, splitting is rare! The most common causes are: butter that's too hot (scrambles the egg), adding the butter too quickly (emulsion can't form), or not blending long enough. The solution is to go slowly and keep that blender running.

Q: Can I make hollandaise without a hand blender? A: Yes, but it's much trickier. The traditional method involves whisking over a bain-marie, which requires more skill and attention. The blender method is foolproof, which is why I recommend it.

Q: Is it safe to eat raw egg yolk? A: The egg yolk in hollandaise is raw. Use the freshest eggs possible from a reputable source.

Q: What's the white liquid at the bottom of my melted butter? A: That's whey - the milk solids and water that separate from the butterfat when you melt butter. Including too much of it will make your hollandaise thin and watery. Stop adding butter before you get to that milky layer for the best texture.

Q: Can I make hollandaise in advance? A: Hollandaise is really a last-minute sauce, but you can make it up to 30 minutes ahead and keep it warm in a bowl of warm water. For entertaining, it's best to prep everything (reduce the vinegar, melt the butter) and then blend it together just before serving.

Q: What if I don't have white wine vinegar? A: You can use regular white vinegar, apple cider vinegar, or fresh lemon juice. Each will give a slightly different flavour but all work well.

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Perfect Poached Eggs - Master the art of poaching eggs to serve with your beautiful hollandaise for classic eggs Benedict you can watch my YouTube tutorial on it.

Enjoy!

Del x

This foolproof blender method makes perfect hollandaise every time - no splitting, no stress! Pour it generously over your breakfast and enjoy restaurant-quality flavour at home.