Easy Blender Hollandaise Sauce

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Here's a quick and easy version of the classic French hollandaise sauce made in a blender. Read for eggs benedict in 10 minutes!

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.)

VIDEO! Easy Blender Hollandaise Sauce

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.

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Updated April 4, 2020 : We added a video to this recipe to help you make the best hollandaise ever. Enjoy!

Easy Blender Hollandaise Sauce Recipe

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


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


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, e.g. 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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218 Comments / Reviews

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Did you make it? Rate it!

  1. Linda

    I made this recipe for eggs Benedict this morning…..perfect!! Creamy, lemony and easy!!


  2. Donna

    Not at like hollandaise sauce. I’ve made it before and didn’t think it was too hard. I was in a hurry this morning, though, and thought I would try this. It was much more savory than I had hoped. Hollandaise is light and sightly tart. This ended up tasting more like it was made with mayonnaise.


  3. Katie

    Perfect! I am 13 and an aspiring chef. What an amazing learning experience to make one of the 5 French mother sauces.

    Show Replies (1)
  4. Deborah

    This was just lemon butter. It did not work. I will keep looking for better options. Disappointed.


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  5. Blkcc1

    My wife was making broccoli for our salmon I grilled, I decided to ‘see’ if a quick Hollandaise sauce could be made with ingredients around our vacation house. I saw this recipe and had all the ingredients. I made it with a hand mixer (remember vacation house) that had a whisk type of attachment (only one whisk, not sure if it comes with two or just one .

    My mixture was a little on the runny side of what I like. As other comments said, I poured the mixture into a pan, heated it for maybe 1-2 minutes, thickened up perfectly.

    This on our broccoli (I put it on my salmon too) made it taste fantastic. Next time I make it I will try 8 tbs of butter vs 10. Just so it uses one stick of butter vs one a little bit of another. I would leave the other ingredients the same to give the vegetables more taste. Great recipe and will use again. I might not tell them where I got the recipe tho so I appear that much of a chef than I really am.


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