Easy Blender Hollandaise Sauce

Photography Credit: Elise Bauer

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.

Blender Hollandaise Sauce

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.

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: 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 Blend egg yolks, lemon juice, salt, until lightened in color: 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 Lower blender setting, slowly drizzle in melted butter: 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 blend for another couple seconds after the butter is all incorporated.

4 Adjust salt and lemon juice to taste: 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.

Showing 4 of 69 Comments

  • Randy R

    Idea for perseving Hollandaise to serve later.

    Haven’t tried this yet but looking forwarded to it. Had the family over Christmas morning and made Eggs Benedict for 10 using some ideas iI picked up from Alton Brown and other recipes… including a way to serve a big brunch of poached eggs hot and runny all at the same time… ice bath until ready to reheat eggs.

    The main trick I want to share here is his idea of putting the hot Hollandaise into a pre heated wide mouthed thermos. It keeps the sauce perfect for an hour or two. I made a double batch and had lots left over, so i put the thermos in the fridge. I used it 4 times since Christmas. It was still good and gently reheatable (almost perfect 2 weeks after iI did all that work). I could heat it either in a custard cup in the microwave w about 5 bursts, or in a custard cup in my Instant Pot for a minute plus another minute before releasing. Add a few drops of water if needed and don’t overheat or it will separate.

    If your going to go through the work of making it, the ability to keep it and use it later opens opportunities… especially for brunches and dinner parties where you have dual roles of hosting and cheffing! Good luck!

  • Fern Slotman

    I made this this morning and it turned out very nice. i put it in a small sauce pan to keep warm while cooking eggs etc. and it thickened just right.

  • Cath

    I love this! I love eggy benedict but was always scared of the hollandaise sauce! This was a success the first time! Thanks for making me brave enough to try!

  • Kelly

    I was skeptical since I’d only made Hollandaise using the double boiler method. But this works like a charm! It’s great when I want to cook up some Eggs Benedict in a jiffy. My husband says he prefers the double boiler way, but I think this is just as good. Maybe because I’m the one putting all the work into the Eggs Benedict ;)

  • Lia Moran

    This recipe was just perfect! I made it for Eggs Benedict and will use the leftovers for roasted asparagus. I reheat it using a double boiler.

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