Easy Blender Hollandaise Sauce

Mother's DaySauceFrenchEgg

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

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.

Easy Blender Hollandaise Sauce

Topping With 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 for Eggs Benedict.

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.

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: 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.

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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140 Comments / Reviews

No ImageEasy Blender Hollandaise Sauce

Did you make it? Rate it!

  1. Frank

    Runny cause need to blend lemon w egg yolk 1st…or added too much butter. Really simple to make w a bowl n fork lol

    xxxxxyyyyy

  2. Jelf Boho

    Way too runny and way too lemony.

    xxxxxyyyyy

  3. keith

    This is a good recipe, but you can’t make it in a ninja blender as the blades are too high to whip the mixture.

  4. Barbara

    True confession: I used a stick of butter so it was a little lemony. The extra two Tablespoons would have made it just right.
    I loved the ease of the blending and the texture was excellent. Thanks!

    xxxxxyyyyy

  5. KelliSue

    It was so delicious that after eating his plain asparagus with salt and pepper, my husband who despises sauces, had a large helping of asparagus with a big dollop of warm hollandaise sauce. The little ones loves it too

    xxxxxyyyyy

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