The most important thing about Blitz Hollandaise in 30 seconds
- Preparation time: 5 minutes
- Difficulty: Simply
- The special: A creamy Hollandaise sauce that can be made using a hand blender in a tall vessel – without a water bath and without the risk of curdling.
- Perfect for: Asparagus season, fish dishes and everyone who has no patience for the classic version.
You can make this Blitz Hollandaise while your asparagus is ready. Crème fraîche makes it creamy and stable, a bit of chervil adds a delicate note. That’s it actually.
Spring in a schnitzel coat!
Wild garlic schnitzel recipe – crispy stuffed with Gouda
This wild garlic schnitzel has everything a really good spring dish needs: tender meat, aromatic wild garlic, spicy Gouda and a golden brown crispy breading. Creamy and spicy on the inside, wonderfully crunchy on the outside – and so uncomplicated that it fits just as well after work as it does on the Sunday table.
When the asparagus is calling but there is no patience
If you like asparagus, you also love hollandaise. It’s that simple. But let’s be honest: who wants to mess around with the water bath during asparagus season? Beat the egg yolks, add the butter drop by drop, but don’t let it get too hot, otherwise the whole thing will curdle. And nobody really wants a hollandaise sauce out of the bag.
That’s exactly what this Blitz Hollandaise is for. Insert the blender, mix briefly, and you’re done. No beads of sweat on your forehead, no clotting, no stress. We always have the sauce when white asparagus comes to the table – but the Turbo Hollandaise goes just as well with green or purple asparagus. The delicate acidity of the crème fraîche and the chervil bring in a freshness that simply goes well with the spring vegetables. By the way, it also goes really well with Eggs Benedict. After the asparagus was eaten and there were still leftovers of our other bacon sauce and the quick hollandaise, Benni quickly conjured up a poached egg in the microwave. Bread was also toasted and in no time the Egg Benedict was conjured up. Almost as fast as our Blitz Hollandaise.
By the way, the quick hollandaise also goes perfectly with our crispy Parmesan asparagus from the hot air fryer. It’s also very quick to make and a really great alternative to cooked asparagus. If there is any leftover of your cooked asparagus, regardless of color, and cooked ham the next day, I highly recommend our Cordon Bleu asparagus. So delicious with the melted cheese, it’s a real poem. Of course, the Blitz Hollandaise goes perfectly with this. And I also really love the asparagus and potato salad. It’s a real poem and also great for using up leftovers from eating asparagus.
The most important ingredients for Blitz Hollandaise
- butter – The heart of the sauce. Use good butter, you can taste the quality straight away. Margarine or half-fat butter won’t work here.
- egg yolk – Must be really fresh and ideally at room temperature. When cold from the refrigerator, the emulsion separates more quickly.
- Crème fraîche – The trick that makes this variant so successful. It stabilizes the sauce and adds a pleasant acidity. If necessary, sour cream will also work, but it will be a little more acidic and may need to be adjusted with more sugar.
- lemon – Peel AND juice. The peel brings aroma, the juice brings freshness. Organic lemon is mandatory if you use the peel.
- chervil – Its subtle, slightly aniseed taste goes incredibly well with asparagus. If you can’t get it fresh, tarragon or a little dill will also work. Tastes different, but good.
While you’re at it, check out our classic Hollandaise sauce – we explain the traditional method for those who have more time.
This way your Blitz Hollandaise is guaranteed to be a success
The deciding factor is the butter temperature. The warmer the butter, the more liquid the sauce will be. Sounds banal, but it’s where most people fail.
Just let the butter just melt on the lowest setting. It should be liquid, nothing more. I do it like this: I take about 130 grams of butter to melt, leave the remaining 20 grams diced and at the end I add the cubes to the melted butter. This cools them down faster and you don’t have to wait forever. Small trick, big effect.
Two other points to remember:
- Use a tall, narrow container. A normal measuring cup is sufficient. The blender should reach the bottom well, otherwise the emulsion will not come together cleanly.
- Place the blender at the bottom and only pull it up slowly after 10 seconds. The emulsion builds up from bottom to top.
- Butter in a thin stream Add it, don’t dump it all at once. Otherwise you’ll end up with buttery soup.
What makes our version special: The crème fraîche absorbs small temperature fluctuations and gives the sauce more stability. This makes it the perfect solution if you don’t feel like using a water bath or don’t want to use store-bought hollandaise.
📖 Recipe
Flash hollandaise in under 5 minutes.
Preparation time
1 minute
Cooking time
5 minutes
Total time
6 minutes
🥕 Ingredients for the recipe
- 1 lemon Organic
- 150 G butter
- 2 Stems of chervil
- 1 egg yolk very fresh, room temperature
- 120 G Crème fraîche
- Salt
- 1 prize Sugar
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Wash the lemon in hot water and grate the peel finely. Halve the lemon and squeeze out the juice.
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Just melt 130 g butter in a small saucepan over the lowest heat. Remove from the heat, add the remaining 20 g diced and let it melt briefly. This way the butter cools down faster.
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Wash the chervil, pat dry and pick off the leaves.
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Briefly mix the egg yolk, crème fraîche, lemon peel and 1 tablespoon of lemon juice in a tall, narrow container using a hand blender.
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Place the blender at the bottom and let it run. Add the melted butter in a thin stream and continue to puree for about 30 seconds. Slowly raise the rod until the sauce is creamy.
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Season with salt and a pinch of sugar. Cut the chervil into small pieces and fold in or add to the hollandaise as a garnish. Serve immediately.
Calories: 352kcal | Carbohydrates: 4G | Protein: 2G | Fat: 38G | Sugar: 2G
Frequently asked questions about Blitz Hollandaise briefly answered
Egg yolk, crème fraîche, lemon peel and lemon juice are placed in a tall container and briefly pureed. Then add the melted butter in a thin stream while the hand blender is running. The sauce will be ready in about a minute.
Most of the time the butter was too hot or the egg yolk too cold. With the flash version, the risk is significantly lower than with the classic water bath – but lukewarm ingredients are still the safest bet.
Your butter was probably too hot. Put the sauce briefly in the fridge and puree a second egg yolk. Next time add a piece of cold butter to the melted butter, this will lower the temperature.
It tastes best fresh. If necessary, you can leave them lukewarm for half an hour. You can only warm it up very carefully in a water bath at a low temperature, otherwise it will curdle.
Sweet cream butter with a high fat content. Preferably a good brand butter, as the flavor of the hollandaise comes largely from the butter.
Would you like to cook again?
Just give this Blitz Hollandaise a try the next time asparagus ends up on the table. You will see: after five minutes it is ready and tastes at least as good as the classic version. If you’ve cooked it, we’d be happy to see a photo on Instagram – feel free to tag us @gernekochen. And if you’re in the mood for asparagus: If you have any leftover asparagus, you can use it to make great asparagus cordon bleu.
Lose and taste good.
In Life 1.0, Ms. Gernekochen is a teacher at a comprehensive school with a lot of love for her job.
On Gernekochen.de she is the boss or rather the boss of the camera. Theres took all the photos you find here (with very few exceptions). Since she’s not even remotely busy, she takes care of the appearance on Pinterest.
She is also the face in Instagram Stories and enriches our content with many delicious recipes.
Her preferences lie in Italian cuisine. But cakes and pastries of all kinds or braised dishes, such as their unsurpassed goulash, are also among their hobbyhorses.
