Mary Berry Hollandaise Sauce Recipe

This easy Hollandaise sauce is rich, creamy, and perfect for Eggs Benedict, asparagus, steak, or fish. Instead of whisking over a double boiler, this quick blender method takes just 90 seconds and gives the same smooth, buttery result!

Ingredients Needed:

• 3 egg yolks
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• 1 1/2 tbsp lemon juice
• 1 1/2 tbsp water
• 175 g/ 1 1/2 sticks unsalted butter

How To Make Hollandaise Sauce Recipe?

1. Blend the egg mixture: Add egg yolks, water, lemon juice, cayenne pepper, and salt to a tall, narrow container. Use a stick blender to mix briefly.
2. Melt the butter: Heat butter in a microwave or on the stove until fully melted and hot. Let it sit for 15 seconds so the white milky solids settle at the bottom.
3. Blend in butter: With the stick blender running on high, slowly pour the hot butter into the egg mixture in a thin stream, leaving behind most of the milky solids. Blend until the sauce is thick, smooth, and pale yellow.
4. Adjust consistency: If too thick, add warm tap water, one teaspoon at a time. Adjust salt or lemon juice to taste.
5. Serving: Use immediately or keep warm for up to 15 minutes by covering it with a tea towel.

Recipe Tips:

• Use Hot Butter: The butter must be very hot when blending. If it’s not hot enough, the sauce won’t thicken properly.
• Pour Butter Slowly: Add the butter in a thin stream while blending. Pouring too fast can cause the sauce to separate.
• Keep the Stick Blender at the Bottom: Start blending with the stick blender touching the bottom of the container. Slowly move it up as the sauce thickens for a smooth texture.
• Adjust Lemon and Salt Based on the Dish: If using for Eggs Benedict or Steak, add a little more lemon juice. If using for salty foods, don’t add extra salt.
• Fix a Too-Thick Sauce with Warm Water: If the sauce is too thick, add warm tap water one teaspoon at a time and blend again. This helps loosen it without ruining the texture.

How To Store Leftovers?

First, let the leftover Hollandaise Sauce cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 2 days.

Nutrition Facts:

• Calories: 179 kcal
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 120mg
• Sodium: 79mg
• Potassium: 13mg
• Total Carbohydrate: 1g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 1g

Try More Mary Berry Recipes:

• Mary Berry Honey Roasted Carrots and Parsnips Recipe
• Mary Berry Marie Rose Sauce Recipe

Mary Berry Hollandaise Sauce Recipe

Course: SauceCuisine: FrenchDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

2

minutes

Calories

179

kcal

This easy Hollandaise sauce is rich, creamy, and perfect for Eggs Benedict, asparagus, steak, or fish. Instead of whisking over a double boiler, this quick blender method takes just 90 seconds and gives the same smooth, buttery result!

Ingredients

• 3 egg yolks

• 1/4 tsp cayenne pepper

• 1/4 tsp salt

• 1 1/2 tbsp lemon juice

• 1 1/2 tbsp water

• 175 g/ 1 1/2 sticks unsalted butter

Directions

• Blend the egg mixture: Add egg yolks, water, lemon juice, cayenne pepper, and salt to a tall, narrow container. Use a stick blender to mix briefly.
• Melt the butter: Heat butter in a microwave or on the stove until fully melted and hot. Let it sit for 15 seconds so the white milky solids settle at the bottom.
• Blend in butter: With the stick blender running on high, slowly pour the hot butter into the egg mixture in a thin stream, leaving behind most of the milky solids. Blend until the sauce is thick, smooth, and pale yellow.
• Adjust consistency: If too thick, add warm tap water, one teaspoon at a time. Adjust salt or lemon juice to taste.
• Serving: Use immediately or keep warm for up to 15 minutes by covering it with a tea towel.

Notes

• Use Hot Butter: The butter must be very hot when blending. If it’s not hot enough, the sauce won’t thicken properly.
• Pour Butter Slowly: Add the butter in a thin stream while blending. Pouring too fast can cause the sauce to separate.
• Keep the Stick Blender at the Bottom: Start blending with the stick blender touching the bottom of the container. Slowly move it up as the sauce thickens for a smooth texture.
• Adjust Lemon and Salt Based on the Dish: If using for Eggs Benedict or Steak, add a little more lemon juice. If using for salty foods, don’t add extra salt.
• Fix a Too-Thick Sauce with Warm Water: If the sauce is too thick, add warm tap water one teaspoon at a time and blend again. This helps loosen it without ruining the texture.