#CLASSIC BLENDER HOLLANDAISE SAUCE HOW TO#

If the Hollandaise becomes thin with lumps floating in it, your egg yolks became too hot and coagulated, letting the butterfat leak out. The second solution to Hollandaise challenge is that you can fix a broken Hollandaise.

#CLASSIC BLENDER HOLLANDAISE SAUCE HOW TO#

(The eggs that you use in this version are not cooked, so this is not a recipe for those with compromised immune systems, pregnant women, or those who just don’t like the idea of raw eggs.) How to Fix a Broken Hollandaise The video below shows you just how easy this blender version can be. Using the blender means that your sauce will only be as warm as the butter you pour into it, but it’s so much easier to do than whisking by hand.

The first solution is to use a blender to make your Hollandaise sauce. Luckily, there are solutions to both of these challenges. The challenge with this traditional method is that first of all, it takes some serious coordination to pour delicately with one hand, while whisking vigorously with your other and using your third hand to hold the bowl steady… you see what I mean? Secondly, as with all emulsion sauces, Hollandaise is prone to “breaking” or having the water and fat fall out of suspension into a liquid-y or lumpy mess, presenting another challenge. Traditionally, Hollandaise sauce is made by whisking egg yolks, lemon juice, salt and cayenne pepper over a water bath and drizzling in clarified butter (pure butter fat with the milk solids removed). You make an emulsion sauce by breaking the molecules of one of the liquids into tiny minuscule little droplets and suspending them in the other liquid by vigorously whisking or using an electric blender or food processor. Hollandaise is an emulsion sauce: a sauce where two ingredients that don’t usually blend (water and fat) are suspended together.

Classic blender hollandaise sauce