Foolproof Hollandaise (Blender or Whisk)

By Sprig Originals ✓ · cooked up in Sprig

The classic warm butter emulsion, broken down into a method that actually works on a weekday morning. You clarify the butter first so the sauce sets up glossy and stable instead of watery, then choose your path: a 60-second blender version for eggs Benedict on demand, or the traditional whisked-over-water method for the silkiest, most airy texture. Includes the two-spoon rescue for a broken batch, because it happens to everyone.

Ingredients

• 10 tbsp unsalted butter, cut into pieces

• 3 large egg yolks
• 1 tbsp cold water
• 2 tsp fresh lemon juice, plus more to taste
• 1 tsp white wine vinegar
• 1/2 tsp fine sea salt

• 1 pinch cayenne pepper
• freshly ground white or black pepper
• 1 tbsp warm water, as needed to loosen

Instructions

1. Clarify the butter: melt the 10 tablespoons of butter in a small saucepan over low heat without stirring, 4 to 5 minutes. Let it sit off the heat for 1 minute so the milky solids settle, then skim the foam from the top. Slowly pour the clear golden fat into a heatproof measuring cup, leaving the white milk solids behind in the pan. You should have about 3/4 cup. Let it cool until warm but still fluid, around 130–140°F (it should feel like a warm bath, not hot).
2. Set up your acid base: in a small bowl, combine the egg yolks, cold water, lemon juice, white wine vinegar, and salt. Whisk for 20 seconds until the yolks lighten slightly in color.
3. BLENDER METHOD — Pour the yolk mixture into a blender or tall cup for an immersion blender. Blend on medium for 15 seconds until frothy. With the machine running, add the warm clarified butter in a very thin, steady stream — take a full 45 to 60 seconds to add it all. The sauce will thicken and turn pale, glossy yellow. If using an immersion blender, keep the head on the bottom of the cup and lift it slowly through the sauce at the end.
4. WHISK METHOD (for the airiest texture) — Bring 1 inch of water to a bare simmer in a saucepan. Set a metal or glass bowl on top; the bottom must not touch the water. Add the yolk mixture and whisk constantly for 2 to 3 minutes until it thickens to the point where the whisk leaves visible trails and the sauce coats the back of a spoon (about 150°F). If the bowl feels hot to the back of your hand, lift it off the heat for 15 seconds and keep whisking. Off the heat, add the warm clarified butter a teaspoon at a time for the first 3 tablespoons, whisking hard, then in a thin steady stream until it is all incorporated.
5. Adjust the consistency: hollandaise should flow slowly and coat a spoon like heavy cream. If it is too thick, whisk in warm water 1 teaspoon at a time.
6. Season: whisk in the cayenne and a few grinds of pepper, then taste. Add lemon juice 1/4 teaspoon at a time until it tastes bright rather than just rich, and more salt if needed.
7. Hold and serve: keep the sauce in a warm bowl covered with plastic wrap pressed to the surface, set near (not on) the stove, for up to 1 hour. Stir in a teaspoon of warm water before serving if it has tightened. Spoon over poached eggs, asparagus, crab cakes, or roasted salmon.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Char-Grilled Oysters with Garlic-Worcestershire Butter

Are you this recipe's original author or publisher? Report a problem