CookingLight diet CookingLight diet
Jennifer Causey

This silky sauce is just the thing for dressing steamed spring veggies.

Tim Cebula
March 22, 2018

No whisk, double boiler, or culinary degree needed: This no-butter sauce blends faster than you can say "emulsification." Using olive oil instead of butter slashes saturated fat by 70%. For the most delicious flavor, we use a combo of oils; all extra-virgin would yield a bitter sauce, and all pure would taste too mild. Be sure to use a mild-tasting extra-virgin oil here to avoid any harshness. Here's how to create it in three easy steps.

View the recipe: Blender Olive Oil Hollandaise Sauce

1. Warm the oils.

Jennifer Causey

Heat oils slowly in a small saucepan over low to 120°F: hot enough to thicken and lightly cook the egg yolks, but cool enough to keep them from curdling. You can pull the oil mixture from the heat at about 115°F and transfer it into a spouted measuring cup—residual heat will carry it up to 120°F.

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2. Pour slowly.

Jennifer Causey

You're forming an oil-water emulsion (like with vinaigrette), with the yolks acting as emulsifiers to help it stay smooth and creamy. Pour the oil in a slow, thin stream—forming the emulsion gradually helps it hold together longer than if you combined all the ingredients at once.

3. Thin with water.

Jennifer Causey

Hollandaise is a thick, pourable sauce. The exact thickness is a matter of taste. If you like yours thinner, blend warm water (1 tablespoon at a time) into the mixture until it reaches the consistency you want. Water, along with a pinch of sugar, also balances any bitterness from the oil.