Classic blender hollandaise sauce professional#

Even larger eggs will also work just fine. Here’s what goes in Hollandaise Sauce: egg yolks, butter, salt, lemon juice and a pinch of cayenne pepper, if you want a touch of subtle warmth.Įgg yolks – from 3 large eggs (and sold labelled as “large” at grocery stores), each egg weighing 55 – 60g / 2 oz. I prefer using a handheld blender rather than blender jug because it’s easier to scrape out every drop of the precious sauce! Hollandaise Sauce ingredients

Classic blender hollandaise sauce professional#

So while I am sure that many professional chefs probably scoff at the thought of making Hollandaise Sauce using a blender – or immersion blender, as is the case with this recipe – it makes difficult sauces like Hollandaise Sauce not just accessible to ordinary folk like myself, but dead easy and foolproof! Though I can understand that there is a sense of accomplishment making Hollandaise Sauce the traditional way, advances in technology have given us the ability to use faster, easier techniques that produces results with exactly the same quality as hand-whisked.

And if you don’t whisk vigorously enough, then the sauce never emulsifies. If the butter cools too much, it will split. If the heat is too high you end up with scrambled eggs. Traditionally made with just a whisk and bowl set over a double boiler, it takes a good 10 to 15 minutes of vigorous whisking. This classic sauce is regarded as one of the most technically challenging in the French cooking repertoire. Use for Eggs Benedict and steamed asparagus, and it’s also particularly spectacular with crustaceans such as lobster, crab, prawns/shrimp and scallops.

This recipe uses a really easy blender stick method that takes 90 seconds flat with exactly the same quality! Hollandaise Sauce is one of the great classic sauces of the world that’s notoriously hard to make by hand, even for seasoned chefs.