Easy Blender Hollandaise Sauce

A quick and easy version of this classic French hollandaise sauce, made in a blender.

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

Ingredients

  • 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)

Method

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 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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Comments

  1. 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

  2. Lou Doench

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

  3. 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!

  4. 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.

  5. Saria

    Hi Elise! I have made hollandaise in the blender at work, as long as the chef isn’t old-school strict about it. The one thing is that the butter should be super-hot, not cooled, to ensure that the eggs get cooked. Since you add it while the blender is running, it doesn’t scramble the eggs.

    Good to know, thank you! I’ll adjust the recipe. ~Elise

  6. Andrea

    I’ve tried it both ways– and in the blender is definitely easier, and tastes just as good.

    I like your addition of cayenne– will have to remember to try that next time.

  7. Lisa J. Cihlar

    I made this tonight for an eggs Benedict dinner with some asparagus for good measure. It was wonderful and easy. I cut the salt in half and when I make it again I will not use any. I think there was enough in the salted butter. Thank you, Lisa

  8. Paul

    Just like Julia Child said 40 years ago (which everyone has conveniently forgotten):

    3 egg yolks
    2 tablespoons lemon juice (or less, to taste)
    1 stick butter, melted and still very hot
    salt and white pepper to taste

    Blend egg yolks and lemon juice and drizzle in the hot butter with blender running. The hot butter cooks the yolks and produces a very fine, thick sauce – just delicious.

    Very simple, very quick, and always works. There’s nothing new under the sun.

  9. Paula

    Elise: Thanks for reminding me how easy making hollandaise sauce can be. More important right now is to tell you what a genius you are at creating a web site – I had such fun exploring the other sauces that were suggested. I’ll be making the Orange Beurre Blanc sauce for our dinner tonight. Then when I feel we can stand the calories I’ll try the hollandaise on some fresh spring asparagus. Your clear, uncluttered design is like browsing through a good library. There’s so many new and exciting things to find! Thanks, Paula,loving to cook, eat and read on the NH seacoast.

    Thanks Paula! ~Elise

  10. Garyin Massena

    One little tip – clarify your butter before making the sauce. As you warm the butter you will get a lot of milk solids and such that float to the top. Skim these off before making the sauce.

    And now that you have Hollandaise why not go the extra step and make Bearnaise??? Great on steaks and burgers and…. pretty much everything!

  11. chandani

    Oh that sounds so easy. And I will be able to make good use of some organic free range egg my friend got me yesterday. Can butter be substituted with olive oil?

    Hollandaise is a butter sauce. I think if you use olive oil what you will end up with is an aioli or mayonnaise. ~Elise

  12. rabia

    Would this be good on a simple salad? I was thinking it might because it is kind of like a vinaigrette.

    I can’t imagine putting a butter sauce on salad. But if you try it, please let us know how it turns out for you. ~Elise

  13. Barbara @ VinoLuciStyle

    I’ve been making a blender hollandaise sauce for years (although now will often just do it in a pan with an immersion blender) and the results are great..even if the arms aren’t willowy!

    I don’t worry about the eggs cooking; if I did I would never be able to make a French Silk Pie or true Caesar Salad again but I do make sure to buy the freshest eggs and refrigerate them as soon as possible…and maybe cross my fingers a little bit!

  14. chandani

    Thanks for the reply Elise, Yeah it didn’t turn out like a sauce with olive oil. It was more thick. I learn my lesson use only butter.

  15. Hilda

    I made the sauce and it came out runny. When I have it at restaurants, the sauce is thick. Did I do something wrong? I followed the recipe.

    I’m guessing you need to blend more in step 2. If it’s still a problem, add just a little less lemon juice. ~Elise

  16. MonkeyBoy

    If the holldaise winds up too thin, then you can put it in a pyrex container and nuke it for a few seconds, stir with a fork to determine constancy (and maybe lightly whisk), and repeat as necessary.

  17. Raquel

    This was….WOW! I’ve never made eggs Benedict-instead, I make hollandaise sauce about once a month to go with fish or chicken, broccoli, asparagus, and even mashed potatoes. It’s always a hit, but the previous recipe I used called for 2 sticks of butter, and the last few batches I’ve made have separated into a gooey, separated, congealed mess… the previous recipe required me to whisk by hand over a burner set to low heat…If you leave the mixture on a second longer than you should, or if you don’t whisk fast enough, it’s ruined. Talk about total frustration!! (and a waste)
    I don’t have a conventional blender, but I do have the “magic bullet”..I modified the recipe quite a bit, but only because you can’t blend and pour in the butter at the same time when using the magic bullet…So for this part, I transferred the egg mixture into a deep, thick glass cereal bowl and used a mixer with an egg whisk attachment.
    The mixture wasn’t thick or warm enough for my liking after the butter was added, so I turned a burner on high and placed the sauce very close to the burner, on top of the stove, whisking away by hand.
    After about 15 minutes, it turned out amazingly. Thank you so much for sharing this…It made my hollandaise sauce routine 10x easier, and more delicious!!

  18. Kara Joy

    Wow. I saw this recipe when you posted it last year, but have delayed making it. It’s really too bad that it was so easy to make following your instructions … because now I’m going to want it ALL THE TIME. This hollandaise (I followed the instructions exactly, thinning it a little with warm water) was delicious! I ate it drizzled over steamed asparagus and boiled red potatoes, German style. Yum.

    I cannot wait to treat my husband to homemade Eggs Benedict (his very favorite breakfast). :)

    THANKS! I appreciate the easy instructions.

  19. Mike

    I have struggled for years trying to get my timing right to be able to serve eggs benedict with everything hot. This recipe was the key, it worked very quickly and was perfect. It looked exactly like the photo. Thanks! Mothers day will now be much easier!

  20. Xenira

    Hallelujah! WoooHOOoooo! Now I know that I don’t have to fear the Hollandaise! After buying some gorgeous asparagus and salmon at the market today, I decided now was the time to bite the bullet and just do it. As usual, I turned to Simply Recipes to help bail me out. This recipe couldn’t be more easy and it turned out perfectly. Yay!

    I used unsalted butter but added just a little less than your recipe and it was perfect. The cayenne adds just a teensy hint of a kick and I decided to raise the stakes and threw in just a little minced garlic with the butter as it was melting and it was divine! Thanks so much, Elise!

  21. s

    i followed your recipe and considered all the tips added by others, did not come out right. at least was able to strain and use flavoured butter elsewhere. too bad. i really love this sauce.

  22. Tom

    Your recipe looks great and I will definately try it. Any ideas on making this with a substite for butter? My wife is allergic to dairy products, especially butter!

    I would recommend doing an Internet search for “aoli” which is somewhat similar, but made with olive oil. ~Elise

  23. Holly

    This was gross, it tasted like nothing but butter and couldn’t have been any more runny.

  24. Krystal

    I am allergic to butter. Have you tried this recipe with margarine?

    No. But if you try it that way, please let us know how it turns out for you. ~Elise

  25. Mandarina65

    Consistency was not good at all using this method, I ended up having to thicken it on the stove top afterall so it really didn’t save me any time.

  26. rabia

    Hey Elise,
    I was wondering if the butter is measured after melting or before. Because 10 tablespoons of solid butter is much more when melted.

    Before melted. You know the measurement lines on the sticks of butter? Well, it’s basically one stick of butter plus 2 Tbsp from another stick. ~Elise

  27. Mary Ellen

    What a great sauce!! I was always afraid to try making Hollandaise Sauce, but this is super easy. My husband says it is as good as a 5 Star Restaurants!

  28. Deanna

    Perhaps those with runny mixtures can blame the blender. My Vitamix did it perfectly.

  29. SeptimusFry

    Tried this twice and it split both times. Maybe it is my liquidizer, too fast? Anyway, just started with one yolk doing it the old pre-electric way and plenty of forearm muscle – nearly 10 mins later the most beautiful sauce. But I will go on trying electric, it just has to be easier.

  30. Gilli

    Hi Elise

    Just going to make your Hollandaise in the Blender

    Read Michael’s post as well
    Will do that another time. tonight I have fresh fresh new asparagus. It is spring here, Just feeling a little lazy
    Have made wonderful meringues with the whites
    We shall have them with fresh cream and beautiful strawberries
    Spring time meal
    Lovely

  31. Susie

    I have been meaning to post this for sometime now. Actually a couple of years. I have tried your recipe on a couple of special occasions and it always turns out great. I just looked it up again as tomorrow is Fathers day and I will be making eggs benedict for my hubby tomorrow morning. So thank you for sharing.