Easy Blender Hollandaise Sauce

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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.

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

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  • 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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Elise Bauer

Elise Bauer is the Founder and President of Simply Recipes. A blogging pioneer, 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. In 2012 Elise was named "one of America's 50 Most Powerful People in Food" by The Daily Meal. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University. She lives in Carmichael, California.

More from Elise

Links:

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

91 Comments / Reviews

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Did you make it? Rate it!

  • Sienna Risk

    Can you add more eggs???

  • Sienna Risk

    It’s was the best hollandaise sauce I have ever tasted! We made it for mother’s Day and my mother loved it. It has a perfect taste! Definitely using this recipe! Perfect way to start your day!

    xxxxxyyyyy

  • Debbie

    It was wonderful!! I tweaked it. I agree the hand blender you have better speed control. I used my stick blender with the whisk attachment. My old stick blender didn’t rely on a steady hand for speed control. It was mixing the best of both worlds. The old fashioned way with speed of the variable speed stick blender. My blender is too big for one egg. I started that way & blades wouldn’t touch the egg. I thought I would add this, as when cooking for 1-2 people.

    xxxxxyyyyy

  • Christine

    Used my Vitamix. Quadrupled the recipe & made it for a crowd. Poured the sauce into my cream whipper. Turned out silky, light, wonderful! Thank you!

    xxxxxyyyyy

  • Judit

    My blender is too big, so I used a simple handmixer: 3, 2 and 1 for speed. I reduced the quantities for a couple of “over-sixties”: 2 egg yolks and 70 grams of butter (in Europe). Poured it over fresh green asparagus and small firm potatoes in their skin. Splendid result! Thank you!!! No more fretting over H sauce

    xxxxxyyyyy

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