A Sauce for Special Mornings
Good morning, dear. Come sit. Let’s talk about Christmas breakfast. It should feel a little magical, right? This hollandaise sauce is my secret. It turns simple eggs into a celebration. I make it every year. The blender does all the hard work for us.
This matters because food is about love. A special sauce says, “This day is different.” It connects us to happy moments. What’s your favorite Christmas morning food? Is it pancakes, or maybe cinnamon rolls? Tell me about it.
The Butter’s Gentle Melt
First, we melt the butter. Go slow. Use low heat. We don’t want it to bubble or boil. Just let it become a quiet, golden pool. This patience is important.
Why? Rushed, hot butter can scramble our egg yolks later. Gentle heat keeps the butter’s goodness. It helps everything become friends in the blender. Fun fact: This butter has water in it! That steam helps make the sauce fluffy.
A Little Blender Magic
Now, the fun part. Put the yolks, lemon juice, salt, and a pinch of cayenne in the blender. Give it a good whirr for 30 seconds. Listen to that sound! It makes the yolks ready to welcome the butter.
My grandson calls this “making yellow clouds.” I still laugh at that. Here is the trick. With the blender running low, slowly pour the warm butter in. A steady stream is key. Watch it turn thick and sunny right before your eyes.
Taste and Make It Yours
Turn off the blender. Have a taste. Isn’t that rich? Now, you are the boss. Needs more zip? Add a squeeze of lemon. Needs more salt? A pinch will do. Too thick? A spoon of warm water thins it nicely.
This step matters. Cooking is not just following rules. It’s using your own taste. That is how you make a recipe yours. Do you like your sauces tangy or more mild? I’m always curious.
Keeping It Cozy Until Serving
Your sauce is done! Put the blender jar near the warm stove. Don’t let it get cold or too hot. Just keep it cozy. We want to use it within about half an hour. It’s best when fresh.
This is a sauce for right now. It reminds us to enjoy the moment. Pour it over poached eggs on toast. Or steamed asparagus. Doesn’t that smell amazing? What will you put your hollandaise on first this year?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 10 tablespoons (142g) | Omit added salt if using salted butter |
| Large egg yolks | 3 | |
| Lemon juice | 1 tablespoon | |
| Kosher salt | 1/2 teaspoon, divided | |
| Cayenne pepper | 1/8 teaspoon | Optional |
Instructions
Step 1: Melt your butter in a small pan. Keep the heat low and gentle. We don’t want it to bubble or boil. Just let it become a quiet, golden pool. (A slow melt keeps the magic in the butter.)
Step 2: Crack your eggs and get just the yolks. Put them in the blender. Add the lemon juice, salt, and that tiny bit of cayenne. Now blend it for 30 seconds. Listen to it whir! The sound means it’s getting light and happy.
Step 3: Pour your warm butter into a cup with a spout. Take that little center piece out of the blender lid. Turn the blender on low. Now, drizzle the butter in very slowly. It’s like a thin, golden ribbon. Why do we drizzle slowly? Share below! Blend a few more seconds at the end.
Step 4: Turn off the blender and taste your sauce. Isn’t that amazing? Add a pinch more salt if it needs it. A tiny squeeze of lemon can make it sing. If it’s too thick, a spoonful of warm water will thin it nicely.
Step 5: Your hollandaise is ready! Leave it in the blender near the warm stove. I still laugh at how fancy this feels. Please use it within half an hour. It loves to be fresh and served with a smile.
Creative Twists
This sauce is a wonderful friend to other flavors. You can play with it! Try adding a teaspoon of Dijon mustard for a little tang. A small handful of fresh dill or chives makes it taste like a spring garden. For a special treat, use smoked paprika instead of cayenne. It gives a cozy, warm feeling. Which one would you try first? Comment below!
Serving & Pairing Ideas
This is our Christmas morning hero. We pour it over toasted English muffins, a slice of ham, and a poached egg. It’s also lovely on simple steamed asparagus or baby potatoes. For a drink, grown-ups might enjoy a mimosa with orange juice. The kids and I love sparkling apple cider. It feels so festive. Which would you choose tonight?
Keeping Your Sauce Happy
Hollandaise is best fresh. But I know mornings are busy. You can keep it warm for about 30 minutes. Just set the pitcher near the stove.
Need to store it? Pour it into a small jar. Let it cool, then put the lid on. It will keep in the fridge for one day. I once tried freezing it. The texture was never quite right after.
To reheat, scoop the cold sauce into a bowl. Whisk in a teaspoon of warm water. Set the bowl over a pot of warm water. Whisk gently until it’s smooth again. This matters because a good sauce makes a meal special.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Sometimes the sauce “breaks.” This means it looks curdled. Don’t worry! Put a fresh egg yolk in a clean bowl. Whisk the broken sauce into it slowly. It will come back together.
Is your sauce too thick? Just blend in a splash of warm water. Too thin? Your butter might have been added too fast. I remember rushing once and my sauce was runny. Patience is key.
Taste is important too. If it’s bland, add a pinch more salt. A bit more lemon juice can make it bright. Fixing small problems builds your cooking confidence. It also makes your food taste just right for your family.
Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this gluten-free?
A: Yes! There is no flour or gluten here.
Q: Can I make it ahead?
A: It’s best made fresh. But you can prep the butter and eggs the night before.
Q: What if I don’t have a blender?
A: A whisk and a bowl work fine. Just whisk the yolks first. Then drizzle in the butter slowly.
Q: Can I double the recipe?
A: You can. Use a bigger blender jar. Go slow when adding the butter.
Q: Any optional tips?
A: A tiny pinch of cayenne adds a nice warmth. *Fun fact: This is called “blender hollandaise” for a reason—it’s the easiest way!
Which tip will you try first?
From My Kitchen to Yours
I hope you love this recipe. It turns a simple breakfast into a celebration. Cooking for people is an act of love. Every stir and sprinkle says “I care about you.”
I would love to hear about your Christmas morning. Did you pour this over eggs or asparagus? Tell me all about it in the comments below. Your stories are my favorite thing to read.
Have you tried this recipe? Happy cooking!
—Elowen Thorn.
Christmas Morning Blender Hollandaise
Description
A rich, creamy, and foolproof blender hollandaise sauce perfect for Christmas morning eggs Benedict or asparagus.
Ingredients
Instructions
- Place the butter in a small saucepan and melt it slowly over low heat. Do not allow it to boil. Maintaining the moisture content of the butter is essential for proper emulsification during blending.
- Add the egg yolks, lemon juice, 1/4 teaspoon of the salt, and cayenne (if using) to a blender. Blend for 30 seconds at medium-high speed. This process lightly warms the yolks and incorporates air, which helps the sauce achieve a lighter, more stable consistency.
- Transfer the melted butter to a glass measuring cup with a spout. Remove the center cap of the blender lid. With the blender running on low speed, slowly and steadily drizzle in the melted butter. Continue blending for 2–3 seconds after all the butter has been added to ensure a fully emulsified sauce.
- Turn off the blender and taste the hollandaise. Adjust the flavor with additional salt or lemon juice as needed. If a thinner consistency is preferred, incorporate a small amount of warm water and blend briefly.
- Keep the hollandaise sauce in a warm area of the kitchen (such as near the stovetop) until ready to serve. Use within 30 minutes for best texture and quality.
Notes
- For best results, ensure all ingredients are at room temperature before starting. If the sauce breaks, try blending in 1-2 teaspoons of hot water to bring it back together.