Hollandaise Sauce is a classic recipe notorious for being served over Eggs Benedict and asparagus. Adding roasted garlic gives this rich, creamy sauce even more flavor and using a blender makes it super quick and easy to prepare. Roasted Garlic Hollandaise is even a great way to add some extra flavor to low carb and keto diets.
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I used to think that Hollandiase Sauce would be difficult to make. For the longest time, I only enjoyed this delicious sauce if I ordered it when eating out at a restaurant.
Hollandaise sauce is an emulsion and can “break” if not prepared correctly. In culinary arts school, we were taught how to make it the traditional way on the stove top and in a blender. Even the instructor agrees that the blender-method is much easier and gives equally as delicious results.
When I found out that it takes only a few staple ingredients and 5 minutes to make it using a blender, I was shocked! Now, I’m serving it over Keto Eggs Benedict and roasted vegetables regularly.
Being the garlic lovers that we are, I thought I’d take traditional Hollandaise sauce up a notch and add a little roasted garlic. It’s just as easy, creamy, buttery and lemony but with a little extra kick from the garlic.
Why This Recipe Works
You can use this sauce over Eggs Benedict, asparagus, broccoli and fish dishes, just as you would classic Hollandaise sauce.
This recipe is made in a blender which makes it super quick and easy. It’s almost impossible to mess up and so much easier than the stove top method.
With 0 carbs per serving, it’s a great choice to add more flavor to food for those following low carb or keto diets.
How to Make Roasted Garlic Hollandaise Sauce
Ingredients
- Check out this post on How to Roast Garlic, if needed. Included is also 10 ways to use up any extra garlic that you might have.
- I use unsalted butter to better control the salt content. You can always add more salt, but once you go too far there is no turning back.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Squeeze about 1 tablespoon of juice from the lemon. Make sure your blender is set up and ready to go.
If you are not using store-bought roasted garlic, you will need to roast your own (preferred). You can reference this post on How to Roast Garlic, if needed.
Create!
Melt the butter in the microwave using 20-second increments or in small saucepan over medium heat until very hot and foamy.
Chef’s Tip: it’s important that the butter is very hot before adding it to the blender. This will keep your sauce together.
Add the egg yolks, lemon juice, roasted garlic and salt to the blender and turn it onto high.
With the blender running, slowly drizzle in the melted butter through the flap on the lid until it’s well combined and starts to thicken.
Transfer the sauce to a bowl.
Present!
Serve warm.
Tips and Techniques for the Best Hollandaise Sauce
- Be sure to use unsalted butter. You can control the amount of salt better that way.
- Fresh lemon juice works best. While you can use bottled lemon juice, it just doesn’t taste the same.
- Hollandaise sauce is best the day it’s made.
FAQ’s
What Do You Serve With Hollandaise Sauce?
Traditionally Hollandaise Sauce is used over Eggs Benedict, asparagus, broccoli, and fish dishes.
Can You Make Hollandaise Sauce Ahead Of Time?
You can make Hollandaise Sauce ahead of time, but it is best used within a day. Store the sauce tightly covered in the refrigerator and gently reheat on the stove top when you are ready to use it.
What Do You Do If Your Hollandaise Sauce Breaks?
If your sauce breaks, you can try whisking in boiling water, a few drops at a time, to get the sauce to come back together.
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Roasted Garlic Hollandaise Sauce
Ingredients
- 1/2 cup unsalted butter
- 4 egg yolks
- 4 cloves roasted garlic
- 1 tablespoon lemon juice (fresh squeezed)
- 1/4 teaspoon salt
Instructions
- Melt the butter in the microwave using 20-second increments or in small saucepan over medium heat until very hot and foamy, but not browning.
- Add the egg yolks, roasted garlic, lemon juice and salt to the blender and turn it onto high.
- With the blender running, slowly drizzle in the melted butter through the flap on the lid until it’s well combined and starts to thicken, about 60-90 seconds.
- Transfer the sauce to a bowl for serving.
Notes
Tips and Techniques for the Best Hollandaise Sauce
- Be sure to use unsalted butter. You can control the amount of salt better that way.
- Fresh lemon juice works best. While you can use bottled lemon juice, it just doesn’t taste the same.
- Hollandaise sauce is best the day it’s made.
