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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!

4.79 from 14 votes

Easy Blender Hollandaise Sauce Recipe

Sauces 5 mins

Prep Time 5 mins
Servings 8
Course Sauce
Cuisine American
Author Robyn Stone | Add a Pinch
This recipe for easy blender hollandaise sauce is a quick and simple version of the classic hollandaise sauce recipe.


  • 3 egg yolks pasteurized preferred
  • 1 tablespoon lemon juice
  • 8 tablespoons salted butter
  • 1 tablespoon hot water
  • pinch of 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

Nutritional Information

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

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Sauces Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. Okay so it is way too late at night to be craving eggs benedict, but this sauce looks amazing. I will have to try it soon!

  2. I would bathe in hollandaise sauce if I could. Thanks for bringing me a little closer to that dream…

  3. ooo girl, I have had SUCH bad luck with Hollandaise… maybe 2013 is the year I will FINALLY conquer it! & I’m thinking your recipe is the place to start! 😉

  4. 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!

    1. 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.

  5. 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?

    1. 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.

  6. 5 stars
    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!

    1. It is my go-to method for making my Hollandaise sauce now 9 times out of 10! I think you’ll love it!

  7. 5 stars
    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!

  8. 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.

  9. 5 stars
    Your a genius !! I love Eggs Benedict . I think it’s my favorite breakfast or brunch. I hate making hollandaise sauce, I can but to me it’s a pain to get it just right. You SO simplified this!! Thank you!

    1. I’m so glad you are enjoying it! It makes it ridiculously easy to make a special breakfast, doesn’t it?

  10. I can’t believe I’m typing this but… I successfully made a delicious hollandaise sause! Thank you! Now I can finally make my favorite breakfast, eggs benedict, at home.

  11. I don’t have a blender, but I have a Nutri Bullet; would I be able to mix it in that? Would I pour all the butter in and then turn it back on?

    1. 4 stars
      If you add to much butter it may break, if that happens you can fix it with water. So I would try it, if it gets all lumpy (breaks) add a tsp of water, blend it & repeat till you get to your desired consistency.

  12. 5 stars
    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.

  13. 5 stars
    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!!

    1. I’m happy to hear this, Carol! Isn’t it easy and delicious?! Thanks so much for letting me know you enjoy it!

    1. 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.

  14. 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.   

  15. 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

  16. 5 stars
    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!

    1. 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!

    1. 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.

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

  18. 5 stars
    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.