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immersion blender in hollandaise sauce

Immersion Blender Hollandaise Sauce Recipe

Tami McBride
Make smooth and creamy hollandaise sauce with balanced flavors of butter and egg and just a hint of lemon.   Use an immersion blender to get classic hollandaise sauce finished in under a minute.  Quick, easy and almost foolproof.
4.39 from 18 votes
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Prep Time 5 minutes
Total Time 5 minutes
Servings 3 /4 cup

Ingredients
  

  • 3 fresh egg yolks
  • 1 tablespoon water
  • 1 tablespoon lemon juice freshly squeezed
  • ½ cup clarified butter heated to at least 190° Fahrenheit
  • ¼ teaspoon salt or to taste
  • ⅛ teaspoon white pepper or to taste
  • pinch 1/16 teaspoon cayenne pepper (or to taste)

Instructions
 

  • BRING eggs to room temperature.
  • HEAT clarified butter to at least 190° Fahrenheit.
  • CRACK the eggs and separate the egg yolk from the whites. Save the whites for another recipe.
  • POUR egg yolks, water, lemon juice and hot clarified butter into an immersion blender container with an opening just large enough to fit the immersion blender head. A tall drinking glass is a good a substitute.
  • USE the whipping blade on the immersion blender.
  • PLACE immersion blender into the bottom of the container with the ingredients.
  • POWER on the blender and mix for 30 to 45 seconds, slowly bringing the blender up to the top of the container. The mixture will immediately emulsify and thicken.
  • MIX in salt, white pepper and cayenne pepper.
  • TASTE and adjust seasonings as needed.
  • SERVE immediately.

Notes

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Keyword blender hollandaise sauce, hollandaise sauce, how to make hollandaise sauce, immersion blender hollandaise sauce
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