Craving that luxurious, velvety sauce for your eggs Benedict but dread the thought of endless whisking and the risk of it splitting? Say hello to your new secret weapon! This foolproof, Hollandaise-style sauce comes together in just 10 minutes, thanks to the magic of the Instant Pot and a food processor. It’s rich, tangy, and impossibly easy to make, with a savory onion and herb twist that will elevate any dish.

Ingredients

• 4 large egg yolks
• 4 tbsp / 57g unsalted butter
• ¼ cup / 60ml heavy cream
• 1 small onion, finely chopped
• 2 tbsp / 8g fresh parsley, finely chopped
• 2 tbsp / 30ml fresh lemon juice
• 2 tbsp / 30ml neutral oil, like avocado or canola
• Spices
• 1 tsp / 6g salt
• ¼ tsp / 0.5g black pepper, freshly ground
• ¼ tsp / 0.5g nutmeg, freshly ground

Instructions

1. Directions
2. Select the “Sauté” function on your Instant Pot. Add the butter and allow it to melt completely. Once melted, carefully pour the butter into a separate heatproof bowl and set aside. Press “Cancel”.
3. In a food processor, combine the 4 egg yolks and ¼ cup (60ml) of heavy cream. Process for about 30 seconds until the mixture is smooth and pale.
4. With the food processor running on low, slowly stream in the warm melted butter. Continue processing until the sauce is fully emulsified and has thickened. Set the processor bowl aside.
5. Return the Instant Pot liner to the base. Add the 2 tbsp (30ml) of oil and heat on “Sauté” mode. Add the finely chopped onion, salt, pepper, and nutmeg. Cook, stirring occasionally, for 3-4 minutes until the onion is soft and fragrant. Press “Cancel”.
6. Transfer the cooked onion mixture to the food processor containing the sauce. Add the fresh parsley and lemon juice.
7. Process again for 15-20 seconds until all are well combined and the sauce is smooth. Serve immediately while warm.

Nutritional Information

• Per Serving (approx. ¼ cup)
• Calories: 201
• Total Fat: 20.6g
• Net Carbs: 1.8g
• Protein: 2.6g
• Fiber: 0.4g

Pro Tips

• Ensure your melted butter isn’t scorching hot when you add it to the egg yolks. Let it cool for a minute after melting to prevent the eggs from scrambling.
• Drizzle the melted butter into the food processor as slowly as possible. This is the key to creating a stable, creamy emulsion that won’t break or separate.
• For a classic Hollandaise flavor, you can omit the onion, parsley, and oil, and simply finish the sauce with lemon juice and a pinch of cayenne pepper instead of nutmeg.
• This sauce is best served immediately. If you need to hold it for a few minutes, place it in a bowl over a pot of warm (not simmering) water, whisking occasionally.

FAQ

Q: How do I keep my Hollandaise sauce from splitting or breaking
A: To prevent the sauce from splitting, make sure the melted butter isn’t scorching hot and drizzle it into the running food processor as slowly as possible. This slow, steady stream is crucial for creating a stable and creamy emulsion.

Q: Can I make this Hollandaise sauce without an Instant Pot
A: Absolutely. You can use a small saucepan on your stovetop over low-medium heat to melt the butter and sauté the onions. The main emulsification process happens in the food processor, not the Instant Pot.

Q: What can I serve this savory Hollandaise with besides eggs Benedict
A: This versatile sauce is delicious on more than just eggs. Try drizzling it over steamed asparagus, roasted vegetables like broccoli or cauliflower, pan-seared salmon, or even a grilled steak for an extra touch of richness.

Q: Can I make this sauce ahead of time
A: This sauce has the best texture and flavor when served immediately. If you must hold it for a few minutes, place it in a heatproof bowl over a pot of warm (not simmering) water, whisking occasionally to maintain its consistency.