Easy Blender Hollandaise Sauce

Many people are afraid of hollandaise sauce, are you? Some think eating it will make them fat. (It will if you eat it every day, so don’t eat it every day.) If you are like me, the thought of making hollandaise conjures up visions of toque clad chefs with big bowls and even bigger whisks swearing because the beautiful sauce they have spent the last several minutes vigorously whisking has separated on them, “Merde!”

I have been desperately afraid of making this sauce since forever. (Not afraid of eating it mind you, I’ve never met an eggs benedict I didn’t like, or eat.) To overcome this fear I asked my friend Hank to show me how to make it.

OMG. Hank’s hollandaise didn’t separate, and he didn’t swear (any more than usual), but the work! The beads of sweat forming on this man’s forehead as he whipped those egg yolks and butter into submission. I was dreading the attempt. Hank has arms of steel. I have arms of, hmmm, a young, willowy sapling? Whatever. Not steel.

The solution? Blender hollandaise. It’s easy! Even I can do it. Which means even you can do it. So I encourage you to try it, if you like me have been intimidated by the thought of attempting this sauce. Use it over fish, steamed vegetables like broccoli or asparagus, or on top of poached eggs, bacon, and English muffins.

By the way, if you want to try your hand at traditional Hollandaise, Michael Ruhlman has a great post breaking down all the steps on his site: Classic Hollandaise Sauce.

From the recipe archive, first posted 2010.

Easy Blender Hollandaise Sauce Recipe

  • Prep time: 10 minutes
  • Yield: Makes about 1 cup of sauce, good for about 4-6 servings.


  • 3 egg yolks (see how to separate eggs)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne (optional)
  • 10 tablespoons unsalted butter (if using salted butter, skip the added salt)


1 Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away.

2 Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.

3 Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the hot melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated.

4 Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.

Store until needed in a warm spot, like on or next to the stovetop. Use within an hour or so.

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Classic Hollandaise Sauce - Michael Ruhlman whips up some Hollandaise the old fashioned way, with a whisk.

Easy Blender Hollandaise

Showing 4 of 56 Comments

  • Collin

    Eating practically raw eggs?

    Supposedly the heat generated from the friction of the blender blades and the hot butter are enough to raise the temp of the eggs sufficiently. Still, if raw eggs are a concern, you can try this with pasteurized eggs, or try a more classical method in which you whisk the eggs over a double boiler. ~Elise

  • Lou Doench

    BTW, pour the finished sauce into your thermos, or insulated coffee carafe to keep it warm.

  • Tide

    Thanks for this recipe. I’m one of those people always afraid to attempt making it. Very exciting, I’ll slather it on everything!
    Oh, by the way, don’t worry about it making you fat. Slather it on a lovely protein without the complex carb and you won’t gain an ounce!

  • Mike

    @Collin; People are WAY too afraid of raw eggs in my opinion. Look up some statistics on salmonella; something like 1 in every 30,000 eggs produced is contaminated with salmonella and if you buy organic, free-range eggs the contamination rate is even lower (as free-range chickens are, on average, much healthier than their factory farmed brethren). I make caesar salad from scratch (using raw egg yolk) all the time and have noticed no ill effects.

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