This blender hollandaise sauce is a quick and easy version of the classic hollandaise sauce recipe ready in 5 minutes with 5 ingredients! Perfect for eggs benedict, fish, and vegetables!
If you haven’t figured it out by now, I love simple recipes and shortcuts.
Like this oh so easy blender hollandaise sauce recipe.
Blender Hollandaise Sauce Recipe
Instead of standing over a bain marie to make the classic hollandaise sauce, I like to whip up a batch in about three minutes using this blender method.
The original written recipe goes back to the genius Julia Child and I’ve only slightly adapted it for our tastes.
How to Make Easy Blender Hollandaise Sauce
For blender hollandaise sauce, you’ll need the following:
- egg yolks – I recommend using pasteurized eggs for this recipe
- lemon juice – I like to use fresh lemon juice
- butter – this recipe uses salted butter since no other salt is added to the hollandaise sauce. If you prefer unsalted, you can add salt to the final hollandaise sauce or simply omit it.
- hot water – this helps to thin the sauce in the blender. If you prefer your sauce even thinner, add more hot water (by the tablespoon) until it reaches your desired consistency.
- cayenne pepper, optional
Add your egg yolks and lemon juice to the blender and blend until they become a pale yellow color, about 20 seconds. Meanwhile, melt your butter in the microwave and slowly pour through the hole in the top of your blender while the blender is on medium speed. You can use a clean kitchen towel to prevent any splatters as you are blending your sauce. Add your hot water and cayenne pepper, if you are using it.
We love it over eggs Benedict, salmon eggs Benedict, fish, or asparagus.
Here’s my Blender Hollandaise Sauce Recipe. I hope you enjoy it as much as we do!
Easy Blender Hollandaise Sauce Recipe
Ingredients
- 3 egg yolks, pasteurized preferred
- 1 tablespoon lemon juice
- 8 tablespoons salted butter
- 1 tablespoon hot water
- pinch cayenne pepper, optional
Instructions
- 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.
- 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.
- 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.
- Add hot water as a final step in blending your hollandaise sauce.
- 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.
- You may add more lemon juice if you prefer more lemon flavor in your hollandaise, as well.
- Add a pinch of cayenne pepper to final hollandaise sauce (optional)
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I have made the hollandaise where am over boiling water (I have RA) and so not happy. I don’t make it often as it takes a long time. I did a search on Pinterest for fast sauce and found your recipe Your recipe is amazing I absolutely love it! I was done in no time and it beautiful and creamy and so good! I was tasting and alone it so good. Thank you for sharing!
Thank you, Maruquel. I love that this is so easy to make and is just as delicious as the ones that took so long to make. So glad it works for you!
Yep, pretty sure it was Julia Child. It was so easy nd then I changd ot the traditional way from fear of the eggs. But maybe it’s time to find those good eggs adn go back/. THnks for all the tips
I’ve made this hollandaise sauce for over 35 years. I got it from James beard – it is the best. So nice to see you put this out there for other people to enjoy.
How well will the sauce keep in a thermos if I make ahead on the day I am serving? ..has anyone done this?
Nadz,
I haven’t kept my hollandaise sauce in a thermos but it should keep just fine in one if you make ahead and use on the same day.
Oh my goodness, I have just found this recipe and it turned out beautifully, thanks for sharing x
Glad to hear this, Jenny! Isn’t it delicious?! Thanks!
This is the third time I’ve made this and I don’t think I’ve left a comment yet (maybe on the eggs bennie site itself). So…Thank you!! So yummy and almost foolproof. (I say almost because it’s very hard to see what’s going on in my microwave due to a too-dense screen, so I sometimes overcook the butter.) We all love it – again, thanks!!
I’m happy to hear this, Carol! Isn’t it easy and delicious?! Thanks so much for letting me know you enjoy it!
I am helping a friend hosting a brunch.
KAZINGA!! eggs benni for 10.
Thank You
I hope you all enjoy it Rosita! Thanks! xo
I use this recipe all the time. I’d never had eggs Benedict before, but once I saw this recipe, I had to try it . I do add a bit more lemon juice, as I like mine to have that bright, zesty flavor. I have to say, this sauce is far better than I’ve had out at places for brunch. Thank you.
Can you make this recipe today and heat and serve it tomorrow?
I have a recipe for this I do that to…. just at a teaspoon of water each time you reheat it.
Can you double or triple this recipe without any problems?
I’ve doubled the recipe with no problems, Nancy.