Easy Blender Hollandaise Sauce

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

  • 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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  • Jelf Boho

    Way too runny and way too lemony.


  • 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.

  • 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!


  • 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


  • Julie

    Tasted ok but very runny.


  • Noefresh

    Easy to make and so good the kids wanted to baste their shoes and eat them with it.


  • Sultan

    Is it to make with Ghee instead of butter?

    • Summer Miller

      Hi, Sultan! We didn’t test it with Ghee, but I think it would work. Let us know if you try it and how it turns out!

  • Patty

    Made it, loved it! I too had a little glitch this time… very runny. But I had made a point of melting the butter very slowly as suggested so it wasn’t hot, just warm. So after blending it for a bit and it not thickening, I put it in a small nonstick saucepan and heated it at medium temperature, whisking until it thickened; about 2 or 3 minutes. This works because the butter is hot enough to cook the eggs as it’s being added. Also I never bother separating the eggs. I use whole eggs and have always had good results. I did add a little extra lemon juice cuz we like it lemony! Eggs Benedict doesn’t have to be only for special occasions anymore!


  • zanele

    loving home made sauce, so this should be the best


  • Tony

    sounds like an awesome simple method that still applies the enduring emulsion process.. gonna try it out today.

  • Wendy Interiano

    Easy to prepare and delicious! Helps make Sunday brunch gourmet!


  • Lenny

    I tried this recipe and the Hollandaise sauce came out thin. I like the technique but the recipe calls for too much butter. I recommend anyone trying this recipe to use less than the 10 tablespoons of butter. I think seven or eight tablespoons should be sufficient. Or use one extra yolk.


    • Patty

      The problem may not be too much butter but that the butter is not hot enough when added to cook the eggs and thicken the sauce. See my review for what I did.

  • Sam

    Is it able to be made in a mixer with a quick attachment aswell?

  • Sharon

    My husband was always the Hollandaise sauce maker in our house but he was late home so I gave this recipe a go. It was amazing! Made sure I allowed for the fact that Australian and American Tablespoon sizes are different and the only change I’ll be making is using fresh lemon juice next time. I’m hooked! :)


  • Alicia de Alva

    Loved it! I’ve never liked hollandaise sauce but my son wanted thus. Now I love it! So, can I store the leftover hollandaise? Will it turned hard?

    • Emma Christensen

      Hi, Alicia! In my experience, hollandaise does not store or reheat very well. If you’re left with leftovers, though, you can try refrigerating it and then warming it over very low heat on the stove top. You’ll probably need to blend it again, too. Good luck!

    • Katie

      I’ve had luck fridging it! I just let the hollandaise come to room temp, then heat up another tablespoon of butter and whisk it in with a fork. Works every time!

  • Jack Welch

    I also melt butter in microwave.

  • Jack Welch

    I’ve used this recipe for years… Works like a dream every time. I use a hand held blender and mix in a small bowl. Quick and easy. No intimidation necessary.


  • Nork

    I’ve tried the packaged stuff, which doesn’t taste like Hollandaise sauce to me, so I always use this recipe when I want GOOD Hollandaise sauce. If you think there’s too much butter, then adjust accordingly.


  • Sabrina

    Waaay too buttery!! Will try again because the process was simple and effective but I’ll be cutting the butter in half next time!


  • NByler

    Absolutely delicious! Added fresh garlic and served it over rice, beans, and poached egg.


  • Nicole

    Melt the butter slowly in a microwave. I just use salted butter and don’t add any salt.

    Also, if you have attempted a traditional whisked hollandaise and it separated, just put the whole mess in the blender, slowly add a bit more melted butter and voila, rescued hollandaise.

  • Jennifer

    Way too much butter! You can cut it in half for a better result.

  • Kath

    Just made this for a quick weekday breakfast and it was fantastic. I had only ever made it via the Julia Childs MAFC method and loved how quick this was. I do think it was a tad too salty, so I would cut the salt by just a little (not all the way down to 1/4 tsp)


  • Laurie Ann

    Hi, can I use olive oil instead of butter?

    • Elise Bauer

      Hi Laurie Ann, if you use olive oil instead of butter you get homemade mayonnaise, not hollandaise sauce. But yes, the technique should still work.

  • Blake

    Delicious and easy in blender. Thanks


  • Michael G

    Absolutely the easiest Hollandaise Sauce recipe I’ve ever made and will without a doubt make it again, again and again. Yes, I can do the whisk routine as well when there is time, but this recipe was a breeze.


  • Jorge

    Fast, easy and tasty. Love it.


  • Scottye

    This can also be made using a stick blender.

  • Jody

    Terrific, easy recipe. Only one slight correction I would make — you say “blender,” but I have never had a blender that lets you remove or open the top to add anything while it’s running. My food processor, however, does do this, and so that’s what I used, with perfect results. Perhaps this is what you meant?


    • Emma Christensen

      Hi, Jody! So glad this worked in the food processor for you! That’s great! Most newer blenders made in the last 10 years or so have an opening in the cap that allows you to stream in ingredients while the blender is running, similar to food processors. If yours doesn’t have this option, then I think you can get the same effect by just adding the butter in small increments, blending between each. An immersion blender would also work great!

    • Ray

      Um, all blenders allow u to pour in ingredients through the top. I’ve never seen one that doesn’t.

    • Barb

      All blender lid “handles” are removable to add stuff while the blender is running :) Check your blender again. It twists out

  • Meaghan

    I attempted a traditional hollandaise once before. It separated and I figured I would have to stick with those little dry sauce packages for eggs benedict.
    Today we wanted eggs benedict and i didn’t have a sauce pack; I had to make it from scratch.

    It turned out perfectly! It was creamy and buttery and held together perfectly! Even with unsalted butter, the 1/2 tsp salt was more than enough – this was likely because of it being combined with salty bacon and I seasoned the eggs, too. Next time I will decrease to 1/4 tsp.

    But this blender method is brilliant! Thank you.


  • Barton

    Brilliant. This is my first for eggs Benedict. Strange as I’m great with eggs. My guests were so happy.
    Thank you


  • Kathy

    I was nervous, as I chose this for Father’s Day breakfast for the best dad ever! Came out perfectly! Thanks for a great recipe…


  • Josette

    Seriously don’t know what I did wrong but mine turned out like a water consistency and within minutes separated. And spent about as much time trying to figure out why if I would’ve just made it without the shortcuts.


  • Sara

    It worked! I don’t think I’ve had anything turn out this perfect the first time making it.
    Instead of cayenne, I used a tiny bit of cajun seasoning. My husband and I both loved it! Thank you!


  • Sienna Risk

    Can you add more eggs???

    • Emma Christensen

      Hi, Sienna! Emma here, managing editor. More eggs would make it thicker, but sure, you can give it a go!

  • 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!


  • 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.


  • 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!


  • 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


  • Sarah

    Completely delicious! Made in just a few minutes with an extra squeeze of lemon and amazed my husband with his favorite breakfast.


  • Yolanda

    Fabulous! Delicious! Easy to make with my VitaMix! Thank you for this recipe!


  • Jim Jacoby

    Amazing. Excellent “egg gravy” every time. I don’t know why anybody would do it the old way. I preheated my blender by pouring hot water in it (then discarding) before adding the egg yokes. Thanks.


  • Courtney

    Awesome we used more lemon and a nutribullet as there was not enough egg in the blender to lighten


  • John

    Turned out excellent. I used a stick immersion blender and a red solo cup. I accidentally boiled the butter and let it sit a bit. Was still plenty hot to thicken the sauce right up.


  • Ivan

    If serving a large gathering I suggest sous vide method for all perfectly cooked eggs.

  • Alexandra Jeffery

    Can you freeze hollandaise sauce if you want to

    • Emma Christensen

      Hi, Alexandra! Emma, managing editor for Simply Recipes, here! To my knowledge, hollandaise doesn’t freeze well. It tends to separate when you thaw and reheat it. You might be able to rescue the texture by whizzing it in a blender, though. Good luck!

    • Taylor

      I used to work in a restaurant where we did freeze it and reheated portions per order. So it is possible but it definitely sacrifices quality. However if you happen to be feeling “lazy” or in a pinch at home I think it would be fine honestly.

  • Robyn

    Wow! This turned out silky and delicious! I used my braun hand mixer with the cuisinart attachment. I poured the butter in a bit at a time, pulsed and repeated (approx 5-6 times until all the butter was mixed in). This will be my no-fail go to recipe in future!

  • Anne

    Made this recipe this morning and it came out wonderful! Lovely simple idea to turn a regular Saturday morning into a special one. I melted the butter in the microwave in a glass measuring cup and used my ancient beehive blender on medium. It was a big hit with my family, thank you!

  • BR

    I tried this recipe his morning for a Mother’s Day brunch, and it turned out beautifully. I added a generous helping of lemon juice and a tiny splash (half teaspoon?) of water, and I poured the stream of hot butter in very slowly. Turned into a delicious, creamy sauce, and didn’t break at all. The leftover sauce remained creamy and unbroken even as it cooled on the counter for over an hour. I’ll definitely be making this again!

    • Elise Bauer

      Great BR, I’m so glad the instructions worked well for you!

  • Lilly

    You know what’s easier for the double boiler method? A Milk Frother. Instead of using a whisk and torturing your shoulder, a milk frother(with good batteries) works perfectly.

  • 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.

  • :D

    How do you store and rewarm leftover hollandaise sauce?

    • Elise Bauer

      No idea, anyone else?

      • Mary

        Alton Brown says to pour it directly into a thermos to keep it warm longer….

  • Emily del Mundo

    Worked perfectly. Thank you for posting this recipe.

  • Adrienne

    Will this work with an immersion blender?

    • Elise Bauer

      I don’t think so.

      • Angela

        Hi, I’ve actually found that using an immersion blender is the easiest way to make hollandaise. Just add all the ingredients (except the warm butter) in a container (where the immersion blender can fully reach the bottom) add the warm butter on top of the other ingredients and blend! Works every time and there’s no need to slowly pour the butter.

      • Linde

        I also make it with my immersion blender. Easier cleanup and turns out perfect. The trick is to pour just a bit of butter into the eggs to temper them, then slowly pour in the rest.

      • Jody

        Yeah, I tend to think that the “blender” referenced in the title might actually mean “immersion blender.” As per my comment above, no regular blender I’ve ever owned has allowed you to open or remove the top to add ingredients while it’s running. Immersion blender makes much more sense.

    • wayne

      I have made it with my immersion blender. works like a charm.

  • joy

    It’s just not right. Don’t know where it went wrong, but it was horrible.

  • Gena

    This did not turn out at ALL! I was VERY disappointed,guess I will go back to making it the old way

  • Eric

    Just to ease your fear, no this sauce will NOT make you fat. One thing makes you fat; insulin. This does not raise insulin much at all. In, fact, make this with butter from grass-fed cows and it would the healthiest and most nutrient dense foods on planet earth. Good recipe.

    • Jody

      Insulin does not make you fat – quite the opposite. Insulin is made by the pancreas to metabolize sugar. SUGAR makes you fat. It’s the whole reason why type II diabetics tend to be overweight — the insulin in their bodies is not working properly to process sugar intake.

  • Tiffany

    I tried this recipe or Father’s Day brunch and made eggs Benedict. I followed the recipe exactly and it came out perfectly!! When I was finished with everything I reheated the hollandaise over a double boiler for a few seconds and served. Husband and kids thoroughly enjoyed! Thank you!!

    • Elise Bauer

      I’m so glad you liked the recipe Tiffany and Happy Father’s day to the dad(s) in your life!

  • Tom Landshof

    note date
    Blender Béarnaise Sauce Tom Landshof 6/1/94
    (March 1973 Gourmet)

    In sauce pan combine 2 Tbl dry white wine, 1 Tbl tarragon vinegar, 2 tsp. chopped shallots, 2 tsp. minced fresh tarragon or 1 tsp. dried, and 1/4 tsp. pepper. Cook mixture over high heat till almost all liquid has evaporated. Pour into 3/4 cup hollandaise sauce in blender and blend at high speed for 4 seconds.

    Blender Hollandaise Sauce Tom Landshof 6/1/94
    (March 1973 Gourmet)

    In blender combine 3 egg yolks, 2 tsp. lemon juice, 1/4 tsp. salt, few grains of cayenne. Cover and turn blender on and immediately off. Melt 1 stick or 1/2 cup butter until it begins to bubble.
    Turn blender on and add hot butter gradually into egg yolk mixture. Turn blender off and keep warm in shallow pan of warm water, if necessary. Makes about 1 cup. Can double.

  • Lynn D.

    One of the reasons your hollandaise may have been too runny is because the butter wasn’t hot enough. We have been making a blender recipe for hollandaise and béarnaise for years with no problem. Then one day, it didn’t work like before and we couldn’t figure it out. We tried everything – new eggs, old eggs, jumbo eggs, large eggs – and nothing worked. It tasted good, but it was WAY to thin. Then one day, I made it and the butter was sputtering, it was so hot and voila! the sauce came out thick like it used to. We finally put it together: we used to heat the butter in the microwave, but then we got rid of the microwave and started heating the butter on the stove. The only thing was, the butter never got as hot as it did in the microwave and the sauce never thickened because the yolks never got hot enough to thicken. Once we heated the butter within an inch of its life on top of the stove, the sauce thickened like before and we were in hollandaise heaven!

    • Christian Gehman

      Clarified butter probably works a bit better than plain melted butter with milk still in it. Also it stays hot better.

  • Christian Gehman

    Thanks for these thoughts … one of the problems with making Hollandaise at home, as opposed to making it in a restaurant kitchen, is the very small quantity of sauce that is usually prepared at home. The blender method will help with that. A small quantity makes it much easier to overheat and curdle the Hollandaise emulsion. When I was at The Iowa Writers Workshop, I worked as a line cook on the dinner shift at The Iron Men Inn in Iowa City; one of my usual prep jobs was making about a quart and a half of Hollandaise Sauce, some of which was transformed into Bearnaise Sauce. Although it is much easier to make a large quantity — alas! it doesn’t keep particularly well beyond the moment though it will keep through a dinner service (if you’re careful to watch it and hold it at a non-curdling temperature below the cooking point of the egg yolk and above the melting point of butter. Exceeding the limits will cause the yolks to curdle or the butter to congeal. Congealed, the sauce is interesting on toast points under bits of tenderloin or shrimp; curdled, it’s usually just scrambled eggs with too much butter attached. Incidentally, if you have happen to have some Texas Chili (beef, ancho chilis, cumin, salt (no other veg)(recipe on request) in the fridge, reducing some of the liquid to meat glaze and then adding that to a Hollandaise emulsion makes a truly wonderful topping for grilled meat — chicken, pork, or beef.

  • Lisa

    Best hollandaise sauce I’ve made. Very easy, quick and tasted great. Thanks!

  • Marianne

    I read a similar recipe the other day and what they recommended as a first step, was filling the blender with boiling hot water and letting it stand for 10 min. After the blender is emptied it should be thoroughly dried with a kitchen towel. This might help those who are still skeptical whether their egg yolks are hot enough … :)

  • Audrey

    Hi Elise, thank you for your recipe. I have done the hollandaise in my Thermomix and it worked. Delicious and fast, easy to make. Thank you

  • Jody

    Yum! I made mine with an immersion blender and it worked great. My Holandaise will go over fresh-cooked green beans and likely a dab over our pork chops and rice. Mmmm. Thank you, Elise!


  • Jo

    Made this a while back, ‘easy’ is right! We served it with poached eggs and steamed asparagus. Delicious! Thank you :)

  • Tracy

    Great recipe…. Completed with ease….. Taste fan alongside grilled salmon,brocolli and new potatoes……. Froze what was left and reheated gently in a bsin Marie….held up well and was just as impressive with poached eggs and smoked salmon……

  • Jennifer Graham

    Thank you! I also was put off making eggs Benedict for many years because of the work involved in making the hollandaise suace. This was so easy to pull together and tasted amazing, even at one third the recipe…just enough for me. This will be my go to recipe from here on. So happy to be able to finally make tthis at home and not have to wait to find it in a restaurant


  • Hema R.

    Tried making it using stick mixer and it turned out well, not runny at all! Thanks for the easy recipe.

  • maura

    i have made your recipe twice and both times PERFECT the best hollandaise my husband and i have ever had (i used paprika instead of cayenne) -i had some left over, in a closed glass dish which i put atop the just cooked artichokes last night to warm and it was a great dipping sauce -thank you:)

  • 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.

  • 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.

  • Deanna

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

  • 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!

  • 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

  • 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.

    • Diane Hulen

      You did something wrong. This recipe works perfectly. You must follow it exactly for good results.

  • 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

  • Holly

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

  • 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

  • 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.

  • 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!

  • 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!

    • Diane Hulen

      I learned an important trick from Julia Child: poach the eggs ahead (even the day before), put in a pan of water, set aside or refrigerate. When you are ready to do the Benedicts, heat a skillet of water on the stove and reheat the eggs just when you need them.

  • 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.

  • 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!!

    • Diane Hulen

      I don’t know what a magic bullet is, but if it’s anything like an immersion blender there is a great recipe for that, called 2 minute Hollandaise. Google it. Sounds similar to what you did, but with much less work! My immersion broke, so I have gone back to Elise’s method. The only thing I do differently is to put the butter into a glass measuring cup and melt it in the micro. Then I have a handy pouring spout to add it to the blender.

  • 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.

  • 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

    • Linde

      Michael Ruhlman says to pour in just a little bit of butter to begin with and then emulsify. Then slowly add the remaining butter. I’ve had the same problem and hope this fixes it! I’ll be trying this technique.

  • 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.

  • 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!

  • 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

  • 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

  • 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!

  • 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.

  • 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


  • 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.

  • 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

  • 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.

    • Phil

      What if your immune system is very low, as in my case, maybe whisking the eggs over the double broiler would be an alternative. I eat eggs all the time, but they are always thoroughly cooked in what ever method.

      • Elise Bauer

        That might work. You might also consider using pasteurized eggs.

      • jack

        the temp is only brought up to 140F and isn’t high enough to kill germs. when on a double boiler or other methods or the eggs will scramble.
        this method sounds more like a blender mayonnaise (not that that’s a bad thing) I use a stick blender in a tall glass, do the yokes, lemon etc, leave blender down the bottom, add butter, lift the blender up and the emulsification will happen as you raise it through the butter

      • jack

        melted butter of course

  • 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!

    • Nikkidee

      Try with crumbled goat cheese and scrambled eggs. Maybe some chives. So Devine and everyone loves it!

  • Lou Doench

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

  • 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

    • Cathy

      If you use pasture-raised eggs from a local farm, the risk for foodborne illness from salmonella decreases significantly.