Super Simple Hollandaise Sauce (using a stick blender)
I love Hollandaise sauce and can, for the life of me, not understand why it took me 30 years to make my first batch. Now I probably make it way too often, but that’s another story. The photo above, by the way, is quite bubbly. That is only because I took the photo immediately after blending. The bubbles will disappear very quickly, leaving you with a smooth, velvety sauce.
I love how simple this sauce is to make if you use a stick blender. And it takes all of 5 minutes from start to finish.
For a perfectly marvelous (and super simple) Hollandaise sauce, here is what you need:
- Stick blender
- Little saucepan
- Container (if you plan on keeping some Hollandaise sauce for later, may I suggest blending it in the container you wish to store it in? Like a mason jar. It will save on the washing up!)
- 3 egg yolks (I usually separate the eggs by cracking them into my hand and letting the egg white drain through my fingers. Keep the egg whites aside for Meringues if you wish…I usually do)
- 15 ml lemon juice (1 tablespoon)
- 2.5 ml salt (1/2 teaspoon)
- 30 ml chopped fresh Basil (2 tablespoons)
- 150 ml light butter or light margarine (you can use normal butter or margarine, but if you want to thicken your sauce a bit more it is less likely to separate if you use light butter/margarine. All will be explained…)
- Melt the butter/margarine in a small saucepan. Don’t boil it, because the water in the spread will evaporate. If you do accidentally let it boil, don’t worry. It’s not the end of the world.
- Place the egg yolks, lemon juice, salt and basil in the container you want to blend your sauce in. Blend the mixture for about 30 seconds. The friction of the blades will heat the egg yolks slightly. The hot butter/margarine will further cook them.
- Drizzle the melted butter into the yolk mixture in a constant, slow stream, blitzing all the while.
- Taste your sauce and adjust accordingly.
Serve as and how you wish.
Be brave and hear me out…
You will now have a lovely, runny, tangy, salty, awesome Hollandaise fit for a KING.
But I like mine slightly thicker…almost the consistency of Mayonaise. So back into the saucepan I plonk my blended sauce and on goes the heat – very very low.
I can hear your sharp intake of breath right about now, but I have yet to botch this sauce, so take heart. I am not even particularly careful when I make it. And if it works for me, it should work for you. So onwards and upwards.
Whisking all the time, I let the sauce thicken slightly. This only takes about a minute and a half. Remember: LOW HEAT!
When it is nice and thick, I place it back into my mason jar immediately.
We eat half and we keep the other half in the fridge for a rainy day. It will last about a week – if you don’t eat it first.
It makes the most delicious spread for a ham or chicken baguette…but our absolute favourite way of eating this sauce is with some boiled new potatoes and a nicely done steak (cheap steak, mind you, but steak none the less). Our second favourite Hollandaise dish is, quite predictably, poached eggs and hollandaise. If you like poached eggs, but cannot be bothered, have a look at my post for Perfectly Plebian Poached Eggs.
If you do decide to thicken your Hollandaise Sauce, there are only two things that can go wrong.
- If it goes all scrambled-eggs on you, you’ve had the heat up way too high and/or you haven’t whisked all the while. I’m afraid you can’t fix this. You’ll have to start again.
- If the sauce starts separating – you’ll know it when you see it – you need to add some water one drop at a time and whisk to incorporate. This should bring the sauce back together. And this, dear reader, is why I use light butter/margarine. Because they already contain more water than normal spread…oh, and of course it’s healthier…erm…ish…
I hope you feel inspired to tackle this sauce, secure in the knowledge that you DO NOT have to be a chef to eat like one.