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
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?
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.
I can’t wait to try this shortcut!
It is a time saving one, for sure! Hope you love it.
Great recipe! I don’t have a blender handy. Would this work in a stand mixer?
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.
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!
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! 😉
Love hollandaise…definitely will be trying this!
Thanks for sharing!
Oooh, need to try this! Love Hollandaise sauce!
I love how easy and foolproof this is to make!
It definitely is so simple and yes, pretty foolproof, too!
I would bathe in hollandaise sauce if I could. Thanks for bringing me a little closer to that dream…
I know what you mean! It just makes so many things even better!
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!
I hope you like it, Karen.