Blender Hollandaise Sauce (Print)

Silky hollandaise made in 2 minutes in a blender; ideal for eggs Benedict, asparagus, or spring vegetables.

# Ingredients:

→ Dairy

01 - 1/2 cup unsalted butter

→ Eggs

02 - 3 large egg yolks

→ Acidity & Seasoning

03 - 1 tablespoon fresh lemon juice
04 - 1/2 teaspoon Dijon mustard (optional)
05 - 1/4 teaspoon fine salt
06 - Pinch cayenne pepper or freshly ground black pepper

# Instructions:

01 - Heat the butter in a small saucepan over low heat or in a microwave-safe bowl until hot and bubbling; avoid browning.
02 - Place the egg yolks, lemon juice, Dijon mustard (if using), salt and cayenne or black pepper in the blender container.
03 - Blend on medium speed for about 10 seconds to homogenize the yolk mixture.
04 - With the blender running on low, drizzle the hot butter in a thin, steady stream until the mixture thickens and becomes glossy and creamy, about 20 to 30 seconds.
05 - Taste and adjust seasoning with additional salt or lemon as needed; transfer to service vessel and use immediately over eggs Benedict, steamed vegetables or fish.
06 - If the sauce becomes overly thick, whisk in 1 tablespoon of hot water to loosen. To keep warm briefly, nest the blender jug in a bowl of warm water (not hot).

# Pro Tips:

01 -
  • You get silky-smooth hollandaise with almost no effort or risk of splitting—shh, let’s keep this shortcut between us.
  • The flavor is classic French, with just the right tang, but you only need about three minutes and a handful of ingredients.
02 -
  • If you pour the butter in too fast, your sauce might split or end up thin—slow and steady wins here.
  • I once let the sauce sit too long and it thickened too much, but whisking in a tablespoon of hot water made it perfect again.
03 -
  • Melt the butter right before you blend so it’s hot enough for instant emulsification.
  • Use the smallest blender jar you have—the sauce thickens better with less air gap.
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