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The Food Lab: How To Make 1-Minute Hollandaise
In American Recipes

The Food Lab: How To Make 1-Minute Hollandaise



Traditional hollandaise, made by emulsifying melted butter into egg yolks and lemon juice, is notoriously difficult to make. But there’s a super easy way to do it at home that requires no whisking, is completely foolproof, and produces a hollandaise that’s indistinguishable from one made using traditional methods. Watch the video to see how it’s done.

Written by J. Kenji Lopez-Alt
Directed by Jessica Leibowitz
Production Assistants: Linnea Zieglinski & Renata Yagolnitzer
Doodles: Robyn Lee
Music: Danny Ross

Original post here: http://www.seriouseats.com/2013/04/video-foolproof-hollandaise-in-2-minutes.html

20 Comments

  1. Kepler186f

    "The road to perfect hollandaise is paved with broken sauces." Nice humour! I've been down that broken road, I think that I shall give your directions a go! Thanks!

  3. Barry H

    Please could you include the recipe in grams. I’m in the UK, I’m not sure how much a ‘stick’ of butter is 😊 Thanks!

  5. Ron56pvi

    That is how I made Hollandaise sauce in 1970. Now, I always have a dozen eggs on hand that I've pasturized using sous vide and make my Hollandaise with an emersion blender. It never breaks.

  6. Heavenly Pink

    I just mix mayo and lemon and honey mustard.
    That's what it taste like to me.
    And let eggs cool a little.

  11. Mark Beck

    I got a recipe some time ago to make Hollandaise in a food processor. It has turned out pretty good, but yours looks a little creamier. I will try your method. I like all the stuff you come up with, by the way.

  12. Dan Parker

    I make it in a blender in one minute it’s from the New York Times recipe from 30 years ago

  13. Priscilla Lee

    You didn't use chablis or Tabasco. My husband was trained by a European chef who went to Le Cordon Bleu. If you don't spend at least half an hour to make it, you're not making it properly. There is a reason why it is so hard to make. If you do it properly, it comes out with an intense immense flavor and a gorgeous golden color. It is also thick and not runny like yours is.

  14. Cynthia Marston

    Yes nice. A short cut is pour your lemon juice and too much melted butter your easy over eggs and dont eat the whites so much. But this easy too

  15. Jo Voorhees Collins, MPH, BS, NBCHWC

    Okay…..
    I'm gonna have to improve on this….
    I don't have a hand blender, i have a beater mixer, a ninja blender, and a Cuisinart processer…..
    Looks like the key is temp on the butter before adding the egg….i think I'm gonna go with the blender….. adding lime and some spices….
    Gonna put with an over easy egg on top on of baked salmon and microgreens and lightly dressed dandelion leaves, on top of marbled rye toast squares….. dash of smoked paprika….
    Damn i am making myself hungry…..
    Gotta go get started!!!!
    😂❤🎉

  18. Helen Bell

    Written instructions for Hollandaise Sauce using a Stick Blender:

    Tools:
    Small saucepan
    Probe thermometer
    Glass measuring jug (pre-warmed and dry)
    Stick blender and its narrow container
    Insulated wide-mouth cup/thermos – pre-warmed – with screw-down lid
    Flexible silicone spatula

    Ingredients:
    1 very fresh and large, room-temperature egg (separate the yolk and whites. You’ll just be using the egg yolk).
    1 tsp water
    1 tsp room-temperature lemon juice
    Pinch of salt
    (Optional: add 1/2 tsp of Dijon mustard to help the emulsion stay together, and for depth of flavour)
    113g unsalted butter
    (Optional: a pinch of cayenne, if that’s your thing)

    To serve: best quality English muffin, with some crispy bacon, smoked salmon, smoked haddock, wilted spinach or avocado. Add a perfectly poached** egg on top.

    Method:
    1. Add the egg yolk, water, lemon juice and pinch of salt to the bottom of the blender container.
    2. Melt the butter in the saucepan to 104C – till hot and just bubbling.
    3. Pour that butter into the warmed glass measuring jug.
    4. Place the blender into its container and start blending.
    5. Once the first ingredients are combined, very slowly add the hot butter, whilst continually blending.
    6. Over the next 30 seconds slowly add all the hot butter, being especially slow at the beginning.
    7. As soon as it’s all combined, use a spatula to transfer the hollandaise sauce to the warmed thermos and screw the lid on. This should keep it warm for up to 1 hour.

    **To cook a poached egg perfectly, see Chef Adrienne Cheatham’s wonderful and foolproof method:
    https://youtu.be/mrq3iZcvHAw?si=-vwcaW6aGUa_gA9q

    (For those of you not familiar with this yet… To copy and paste this recipe, using a recent iPhone…screengrab this comment of mine. In photos, crop the image down to show just my full comment. Press ‘done’. Now press and hold on any of the type, then drag the selection handles at either end to select the complete text. Release your finger, wait for ‘copy’ to appear and then select that. Now you can paste this into any appropriate app on your iPhone or iPad. Best wishes, all. 🙏)

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