[separator top=”20″ bottom=”20″ style=”none”]

Nice to have you with me for this week’s blog. Today I’m talking how to make foolproof hollandaise sauce in a blender. Now hollandaise sauce is a sauce that is not attempted by a lot of people. In fact I know so many people that will go out for Eggs Benedict on the weekend just so they can have the hollandaise sauce and my brother was one of those. He absolutely loved it and used to spend quite a fortune going out and ordering it until I showed him my method for making it.

Look, it can be difficult because you’re working with eggs and you’re working with butter. Although they mix together, if you don’t do it right, it’s very very easy to either curdle the egg or have the whole thing separate. So here’s what I do and I have found overall that firstly I can make my hollandaise sauce in advance with this method. Secondly, it very rarely separates unless you just turn the heat up too high when you cook it. So the key is to firstly you make it in a blender.

Now hollandaise traditionally is egg yolks, not the whole egg, you need to just use the yolks. The reason for that is because the white of an egg actually coagulates or sets at a much lower temperature than the yolk and that’s how you can end up getting lovely soft eggs when you poach them or whatever because the white will set but the yolk will still stay soft because it needs a high temperature and a longer time to set. If you mix the two of those together and you try to make a sauce out of it, whether it’s a hollandaise or anything, what will happen is that the white will actually set first at the temperature before the yolk and form lumps and you will end up with a lumpy sauce.

So the key is get rid of the white all together, make meringue or something else out of that. Use your yolks. The yolks go into the blender along with lemon juice. Again the lemon juice, there is an amount in the recipe but it’s a taste thing. The reason it’s a taste thing is because some people like their hollandaise more eggy and some people like their hollandaise more lemony. Also depends on the lemon, depends on the season it is, depends on the flavour that’s in it as to whether or not it’s actually got strong flavour. So it is a bit of trial and error. I generally work with three eggs to about a table spoon of lemon juice. Into the blender and a little bit of cold water, just a tiny bit, another table spoon or so.

So blend that until it is beautifully emulsified. Do not add salt at this point. You can add pepper but do not add salt because that’s actually going to affect the sauce thickening. Salt will actually break down the protein in egg and no matter what you’re making, don’t put salt in it at all. So it’s really important that you don’t do that.
Now what we are going to do is we are going to melt the butter beforehand. Now if you look at traditional recipes for hollandaise, it will say that you actually whisk the yolks and the lemon juice and water on the stove together and then you heat those and then gradually you start adding cubes of butter one by one stir, one by one stir. I mean I don’t have sort of spare time for a start. Secondly its fraught with danger because if you don’t have the temperature exactly right, what will end up happening is, if you’re not whisking fast enough when you’re adding, you can end up separating it all out.

It’s so easy to ruin it. Really it can be quite an expensive exercise. The eggs aren’t cheap, the really good, lovely, quality butter and that’s the other thing. Make sure you use a beautiful butter. I actually buy Danish butter to make my hollandaise sauce because it’s just got the most beautiful flavour to it. So that will all help your sauce as well.
So butter into the microwave and we melt it. So we want it nice and hot. Then what I do with my blender running, okay so we’ve already mixed up the yolks and the lemon juice and the pepper, we have the blender going and then we gradually drizzle in this melted butter. Now this is where you can make it in advance. What I tend to do when I know I’ve got people for breakfast or I want that hollandaise through the week, I will make it up to that stage, pop it into a container and into the fridge. I don’t actually cook it at that point. Now it is actually edible as it is. It will solidify in the fridge and you can spread it.

So if you want to have it on sandwich for example, a beef sandwich or something like that, it will work really well. Because the hot butter has in fact par cooked that egg, not thoroughly but it certainly has par cooked it. But then to serve it I take a little bit out of that container, pop it into another container and I don’t worry about trying to do it on the stove, I just pop it into the container in the microwave and I cook it in increments of 10 seconds. In for 10 on high, bring it out, whisk. In for 10, out, whisk.
The reason I say that, and I don’t just say, put it in for 30 seconds is because everybody’s wattage on their microwave is different and you don’t know if that’s going to be too much or too little. So it’s very much a trial and error thing. But that’s the way I do when I’m serving it for just myself. But if I’m going to be using that sauce for a whole group of people that I’m serving breakfast to or similar, then I will put all of that into a saucepan and I will put it up on medium and I will stir until it thickens. It usually only takes a couple of minutes and then it is ready to serve and it hasn’t separated.

So that’s how I do my egg base sauces but certainly from today’s blog it’s more about the hollandaise itself. Try it, I guarantee you will end up with the most beautiful hollandaise that everybody will want to have breakfast at your house. That maybe a good or a bad thing, that’s totally up for you.

Thanks so much for joining me today. I’m Victoria; I will see you again next time. Have a good week. Bye for now.

[separator top=”20″ bottom=”20″ style=”none”]