Easy Blender Hollandaise Sauce Recipe

If you haven’t figured it out by now, I love simple recipes and shortcuts.



Like this oh so easy blender hollandaise sauce recipe.

There is just something about this recipe that makes me giddy with excitement.

Instead of standing over a bain marie to make the more traditional hollandaise sauce, I like to whip up a batch in about three minutes using this blender method.

I believe the original written recipe goes back to the genius Julia Child and I’ve only slightly adapted it for our tastes.

With this recipe, you’ll add steaming hot melted butter into your egg yolks in the blender at a high speed. This heats your eggs without scrambling them, but if you have concerns, you may want to be sure to use pasteurized eggs for this recipe. I, of course, use the eggs from our sweet little hens without problems.

Speaking of our hens, I really do need to take my camera with me to their coop soon. I get so many emails asking questions about them and how we take care of our hens. We’ve certainly learned a great deal over the past six years of raising them!


Anyway, back to this hollandaise sauce. Here’s the recipe. You’ll love it over my salmon eggs Benedict, fish, or asparagus.

5.0 from 5 reviews
Easy Blender Hollandaise Sauce Recipe
Prep time
Total time
This recipe for easy blender hollandaise sauce is a quick and simple version of the classic hollandaise sauce recipe.
Serves: 1 cup
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 8 tablespoons salted butter
  • 1 tablespoon hot water
  • pinch of cayenne pepper (optional)
  1. Melt the butter in microwave or in a small pot over the stove. Allow the butter to begin to bubble, but not reach a full boil.
  2. As butter is melting, add egg yolks and lemon juice into your blender. Blend at a medium to medium high setting until the egg yolk lightens to a light yellow color. This will take about 20-30 seconds.
  3. Slowly drizzle the hot butter into your egg yolks while your blender is at the medium setting. Use a clean kitchen cloth to prevent any spatters of the hot butter onto you as you are pouring.
  4. Add hot water as a final step in blending your hollandaise sauce.
  5. If you prefer your hollandaise sauce a bit thinner, add hot water a tablespoon at a time, pulsing after each addition until the hollandaise reaches the consistency you prefer.
  6. You may add more lemon juice if you prefer more lemon flavor in your hollandaise, as well.
  7. Add a pinch of cayenne pepper to final hollandaise sauce (optional)


Robyn xoxo


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  1. 10

    Amy says

    Why have I never tried this before? Delicious…I added an little extra fresh lemon juice. Amazing! I must say though that I would have to double the recipe next time or if you are making for a large crowd. This is definitely a keeper recipe!

    • 12

      Kay says

      You can do hollandaise in your microwave, too: For each egg yolk, use 2T butter, 1-2 t lemon, dash hot pepper sauce. Melt butter in micro while you mix yolks, juice and hot sauce. WHISK butter into egg mixture. Micro at 50% power, stopping to whisk every 15 sec until it thickens. If the mixture starts to ‘curdle’ at the edges, WHISK!!!. You can thin with a little more lemon or hot water. Super fast and clean up is so much easier. I’ve done this for one serving and as many as 10. Hasn’t failed me yet.

  2. 15

    tanner says

    Hello! Looks so good. I am wanting to make this in the morning for my boyfriend for his birthday.

    Can you make this sauce ahead of time/ the night before?

    • 16


      You can make it ahead of time and store in the refrigerator in a glass bowl. Press the plastic wrap down onto the hollandaise sauce, making sure to remove as much air as possible. Then, when ready to reuse, remove plastic wrap and reheat in the microwave. You’ll most likely need to add a bit of water to the hollandaise as you are reheating to reconsistitute it and stir briskly.

  3. 17


    Hi Robyn. I tried making Hollandaise sauce before but the outcome is a disaster! This blender recipe sounds easy I might give Hollandaise another shot. Thanks!

  4. 20


    I made this for our Easter brunch and it was so easy! Thank you. I have alway been a little scared to try hollandaise sauce but now I will be doing it more often. I shared this on my blog. Thanks for a great recipe!

  5. 21

    DG says

    Glad to hear it can be made ahead. Anyone pushed it beyond a day to say 2 or 3? Going for a camping scenario with water bath reheat perhaps.

  6. 22

    Ophelia says

    Holy crap I’ll never make hollandaise any other way ever again. I just now tried it for the first time in my food processor and it came out perfect, thank you so much! This sauce is going on eggs benedict for breakfast tomorrow morning.


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