Blender Hollandaise Sauce for Trout

Hollandaise has a reputation for being fussy, but the blender method throws all that drama right out the window.

Egg yolks, lemon juice, salt, and a pinch of cayenne go into the blender, and while it runs on low speed, hot melted butter gets drizzled in slowly until the sauce thickens into something rich, silky, and golden.

The whole thing takes about five minutes from start to finish, and there’s no whisking over a double boiler, no broken sauce, and no tears.

Drape it over pan-seared or grilled trout and you’ve got a restaurant plate with almost no effort.

Chef Tips

• The butter needs to be hot but not browned. If it browns, the nutty flavor will overpower the delicate lemon and egg.
• Pour the butter in a slow, thin stream while the blender runs. Dumping it in all at once won’t emulsify properly.
• Use the sauce right away. Hollandaise doesn’t reheat well and can break if it sits too long.

Variations

• Add a tablespoon of fresh tarragon for a classic béarnaise sauce.
• Stir in a teaspoon of Dijon mustard for a sharper, more complex version.
• This hollandaise works beautifully over poached eggs, steamed asparagus, or grilled salmon, not just trout.