Can I use a blender or food processor instead of hand whisking for hollandaise?

Question

Can you use a blender or food processor to make hollandaise? Discover this shortcut method for creating a quick and nearly foolproof sauce.

Answer 1

Yes, you can use a blender or food processor to make hollandaise sauce, and it's often easier and more consistent than hand whisking. The key is to emulsify the butter slowly and carefully.

Detailed Explanation:

Using a blender or food processor for hollandaise simplifies the emulsification process. Here's how:

1. Prepare Your Ingredients: Melt the butter until it's hot and frothy. Have your egg yolks, lemon juice (or vinegar), salt, and pepper ready.

2. Blend the Yolks: Place the egg yolks, lemon juice, salt, and pepper into the blender or food processor. Pulse a few times to combine.

3. Emulsify with Butter: With the blender or food processor running on low speed, very slowly drizzle the hot, melted butter into the egg yolk mixture. It's crucial to add the butter in a thin, steady stream. This allows the egg yolks to emulsify the butter properly, creating a smooth and creamy sauce.

4. Check Consistency: Once all the butter is incorporated, the hollandaise should be thick and creamy. If it's too thick, add a teaspoon of warm water at a time until you reach the desired consistency. If it's too thin, you may need to start over, being even more careful with the butter addition.

5. Serve Immediately: Hollandaise is best served immediately. It can be kept warm for a short period in a thermos or a warm water bath, but it's prone to breaking if held for too long.

Pro Tip:

Don't overheat the butter! If the butter is too hot, it can cook the egg yolks and cause the sauce to curdle. Aim for hot and frothy, but not smoking. If your hollandaise breaks, try whisking an egg yolk with a tablespoon of water in a clean bowl, then slowly whisk in the broken sauce as if it were melted butter. This can sometimes bring it back together.