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NINJA BLENDER CUPS BLADE FULL

If the butter is only barely warm, it won’t heat the yolks enough to thicken the sauce.

And a little extra water helps the hollandaise emulsify better.

Don’t melt the butter at a high temperature, because it’ll evaporate the water in the butter.

Add butter in a thin stream, not all at once.

This step heats the egg yolks and gives the sauce body, so it’s not runny.

NINJA BLENDER CUPS BLADE FULL

Blend the egg yolks for 30 full seconds in Step 2.Tips To Ensure a Creamy Hollandaise Sauce

Start over with fresh egg yolks in the blender and beat the egg yolks for 30 seconds, Then, with the blender running, slowly pour the broken Hollandaise into the egg yolks instead of freshly melted butter.Whisk in cool water, one tablespoon at a time, until smooth. Move the broken Hollandaise to a bowl set over a pot of gently simmering water.If your sauce is greasy and curdled, try one of these methods. There are a few ways you can fix a broken Hollandaise. Also, adding too much butter or adding it too quickly can also cause the sauce to separate. There are a few ways Hollandaise sauce can separate, or "break." Overheating or overcooking the egg yolk can case the sauce to separate. Instead of being beautifully light yellow and creamy, a broken Hollandaise will be curdled or runny.