• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • About
  • Contact
  • Subscribe

Kitchen Konfidence logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×

    Home / Recipes / Course / Breakfast

    0 Feb 13, 2014 Breakfast  |   Jump to Recipe

    Easy Homemade Hollandaise [video]

    I’ve got a super easy recipe for you today.  Homemade Hollandaise.

    This post may contain affiliate links.

    Easy Hollandaise Sauce

    Normally, when one thinks of hollandaise (the sauce on eggs Benedict), easy is not the first word that comes to mind.  To make traditional hollandaise, you need to whisk egg yolks with lemon juice until thick.  You then place the bowl of yolks over simmering water, and stream in hot butter, whisking all the while.  The butter will eventually emulsify with the egg, forming a silky, rich sauce.  If the mixture gets too hot, the eggs will scramble, and the sauce will break.  If the butter is not hot enough, the sauce will never thicken up.  What I’m getting at here, is that the traditional way of making hollandaise is both tedious and prone to failure.

    So how do we make this process easier and more foolproof?  First, forget the whisk and double boiler.  Second, get yourself and immersion blender, and a tall, narrow container. Similar to my recipe for Homemade Olive Mayonnaise, this process uses an immersion blender to emulsify the sauce in a matter of moments. The resulting hollandaise is just as creamy as one made using the traditional method. Without all the hassle of course. Continue reading for the recipe plus a video!

     

    Easy Homemade Hollandaise

    Easy Homemade Hollandaise

    by Brandon Matzek
    Recipe inspired by this one.
    No ratings yet
    Print Recipe Pin Recipe
    Servings 4 servings

    Ingredients
      

    • 1 egg yolk
    • 1 teaspoon water
    • 1 teaspoon freshly squeezed lemon juice
    • Kosher salt
    • 1 stick (1/2 cup / 4 oz. butter)
    • Special equipment: immersion blender, narrow container, microwave

    Instructions
     

    • Place egg yolk, water, lemon juice and pinch of kosher salt in a tall, narrow container that fits snuggly around the head of the immersion blender [this detail is important, so don't skip it!].
    • Place butter in a measuring cup (or other container with a pour spout), and warm in the microwave until hot (about 1 minute). I did 3 20-second bursts to keep the butter from popping and sputtering. Timing will depend on your microwave. If you don't have a microwave, you can easily warm the butter up on the stove in a small saucepan.
    • Place the immersion blender in the tall, narrow container with the egg yolk, and start blending. With the blender running, slowly stream in the hot butter. The butter will eventually emulsify with the egg yolk, forming a thick, creamy sauce. Season to taste with additional salt.
    • Hollandaise will keep for 1 hour at room temperature, and cannot be made in advance.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!
    0
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

    More recipes you may enjoy

    • Healthy Banana Pancakes Recipe
    • Peanut Butter Overnight Oats Recipe
    • Butternut Squash and Bacon Hash Recipe
    • Jorge’s Green Chilaquiles Recipe
    • Facebook
    • Twitter
    • WhatsApp
    • Email

    Categories: Breakfast Tags: butter, eggs, kosher salt, lemon

    Reader Interactions

    Comments

    1. sippitysup says

      February 13, 2014 at 4:52 pm

      Coarse salt is the secret to holding the emulsion, right? GREG

      Reply
      • Brandon Matzek says

        February 13, 2014 at 4:58 pm

        It definitely helps!

        Reply
    2. Lynn @ oh-soyummy says

      February 15, 2014 at 1:23 am

      We love eggs Benedict! This sounds awesome because I have all the ingredients and the actual tool! Now to surprise the hubby with a tasty breakfast… Weekend sounds like a good time to try it 😉

      Reply
      • Brandon Matzek says

        February 16, 2014 at 8:20 am

        Thanks Lynn! Let me know how it turns out 🙂

        Reply
        • lynn @ oh-soyummy says

          February 26, 2014 at 5:01 pm

          When I made mine, it didn’t get as fluffy as yours so it ended up too buttery tasting and runny (though it thickened up a bit with a little time). I think I will leave this for the restaurants… Home made makes me realize how many calories and fat goes in and I would rather be “blissfully unaware”! I feel the same for bacon and fried things…

          Reply
          • Brandon Matzek says

            March 12, 2014 at 7:19 am

            Thanks for the feedback Lynn! While I was recipe testing, I had one batch that came out runny. I realized my butter wasn’t hot enough. That could be the problem here! But hehe yeah, this isn’t a low cal sauce. Definitely something I save for special occasions rather than every day consumption.

            Reply
    3. Sasha says

      February 18, 2014 at 5:37 pm

      Okay – mind sufficiently blown.
      Thanks for sharing!

      Reply
      • Brandon Matzek says

        March 12, 2014 at 7:15 am

        Thanks Sasha!

        Reply
    4. CFrance says

      February 21, 2014 at 9:04 am

      Can this recipe be doubled,or should it be made in two batches?

      Reply
      • Brandon Matzek says

        March 12, 2014 at 7:16 am

        Hi! I’d recommend making it in two batches.

        Reply
    5. Barbara says

      February 26, 2014 at 2:43 pm

      This is just brilliant. My husband is obsessed with eggs benedict and I generally shy away from making them because well, the effort! But no excuses anymore.

      Reply
      • Brandon Matzek says

        March 12, 2014 at 7:16 am

        Thanks Barbara! Yes, definitely give it a try 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


    Popular Posts

    • Pork Ribs on the Grill
    • Sriracha Aioli Recipe
    • Zucchini Pizza Recipe
    • Jorge’s Green Chilaquiles Recipe

    GET THIS FREE 40-PAGE ECOOKBOOK! SIGN UP BELOW

    ebook cover 2021
    Subscribe Here

    Footer

    ↑ back to top

    Get Social!

    • Facebook
    • Instagram
    • Pinterest

    Quick Links

    • About
    • Contact
    • Privacy Policy
    • Copyright & Licensing
    • Download my E-Book!
    • See All Recipes

    Kitchen Konfidence is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    All Content & Images © 2022 Kitchen Konfidence

    Scroll Up