Easy Blender Hollandaise Sauce Recipe


4.82 from 16 votes
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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

4.82 from 16 votes
This recipe for easy blender hollandaise sauce is a quick and simple version of the classic hollandaise sauce recipe.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8


  • 3 egg yolks, pasteurized preferred
  • 1 tablespoon lemon juice
  • 8 tablespoons salted butter
  • 1 tablespoon hot water
  • pinch cayenne pepper, optional


  • 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)


Makes about 1 cup



Calories: 123kcal | Carbohydrates: 1g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 103mg | Sodium: 103mg | Potassium: 7mg | Sugar: 1g | Vitamin A: 447IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

4.82 from 16 votes (2 ratings without comment)

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Recipe Review


  1. Tom d'Arcy says:

    I’m old. I like to print all off my recipes and put them in a binder. If I can not print your recipe, I do not keep it. You do not have a print button. Tom d.

    1. Robyn Stone says:

      Tom, when you go to the recipe, there is a bold black box that says Print on the right hand side top of card under the photo of the recipe. Just click on that and you can print the recipe. I hope this helps.

  2. Laurie Michele Farris says:

    5 stars
    This is the second time I’ve made your sauce and your ‘in the oven” poached eggs for Eggs Benedict and it was a HIT BOTH times I served it! I used a stick blender and had all my measured ingredients ready in order to have it ready when the eggs were done. We have a wonderful local, artisan baker who makes the most fabulous sourdough English muffins. We will cut them into thirds next time because they are at least a couple of inches tall and we got more bread than we felt was optimum, but nonetheless this was fast, easy and delicious!

    1. Robyn Stone says:

      Oh, Laurie Michelle, that sounds amazing with the sourdough English muffins. How lucky you are that you have that baker nearby.

  3. Belle says:

    Can I make this night before and put it in the fridge to use the next morning?

    1. Robyn Stone says:

      Belle, 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 reconstitute it and stir briskly.

  4. Madeline says:

    This recipe was easy and delicious. Thank you