Easy Blender Hollandaise Sauce | Foolproof 2-Egg Recipe in Minutes
Make creamy Hollandaise Sauce the easy way—right in your blender! This quick and simple recipe uses just 2 egg yolks, a splash of lemon juice, a splash of water, and 8 tablespoons of butter melted and heated to 200°F. Add a pinch of salt, and you’ve got a smooth sauce that’s perfect for breakfast, vegetables, or seafood.
What to Serve with Hollandaise Sauce
Hollandaise Sauce is a smooth, buttery sauce with a touch of lemon. While it’s a favorite at brunch, it also works well with many other dishes any time of day.
1. Classic Pairings
- Eggs Benedict – Poached eggs on toasted English muffins with ham or bacon, topped with Blender Hollandaise Sauce. [Try our recipe here.]
- Steamed or Roasted Asparagus – A simple side dish that feels special. [See how we serve it.]
- Poached or Soft Scrambled Eggs – Makes your breakfast feel extra fancy.
2. Seafood Favorites
- Grilled Salmon – The lemony Blender Hollandaise Sauce perfectly balances the richness of the fish.
- Crab Cakes or Lobster – Just a spoonful of Hollandaise Sauce adds a luxurious finish.
3. Vegetables
- Broccoli, Cauliflower, or Brussels Sprouts – Roast or steam them, then drizzle with sauce for extra flavor.
- Artichokes – Dip the leaves in Hollandaise instead of using plain butter.
4. Starches
- Hash Browns or Crispy Potatoes – A classic brunch side made even better with Blender Hollandaise Sauce.
- Mashed or Roasted Potatoes – Adds a creamy and rich flavor to your meal.
Summary
Blender Hollandaise Sauce is easy to make and full of flavor. With just a few simple ingredients, you can create a smooth, buttery sauce that pairs well with eggs, vegetables, seafood, and more. Whether you’re cooking brunch or dinner, this quick sauce is a great way to make any meal feel a little more special.
Want to challenge yourself with the traditional method? Check out our classic hand-whisked Hollandaise Sauce recipe for step-by-step instructions.
Easy Blender Hollandaise Sauce
Equipment
- 1 Blender
Ingredients
- 2 egg yolks
- 1 splash of lemon juice
- 1 splash of water
- 8 tablespoons melted butter heated to 200°F
- 1 teaspoon salt
Instructions
- Melt the butter: In a small saucepan, melt 8 tablespoons of butter. Heat it to about 200°F—hot and steaming, but not boiling.
- Add yolks to the blender: In your blender, add 2 egg yolks, a splash of lemon juice, and a splash of water. Blend on low speed for 10–15 seconds to mix and slightly warm the yolks.
- Slowly add the hot butter: While blending on low, slowly pour in the hot butter in a steady stream. For best results, add the butter in small batches, blending for 10 seconds after each addition. This helps the sauce emulsify and become thick and creamy.
- Add salt: When the sauce is almost done blending, add salt to taste (about 1 tsp). Blend briefly to combine.
- Taste and adjust: Stop the blender and check the texture. If needed, add a bit more lemon juice or salt, and blend again.
- Serve immediately: Pour your smooth Blender Hollandaise Sauce over eggs Benedict, steamed vegetables, grilled fish, or roasted potatoes.
Notes
- Use Fresh, High-Quality Eggs: The flavor of Hollandaise comes mostly from the yolks, so use organic or pasture-raised eggs if possible—they give the sauce a richer taste and deeper color.
- Get the Butter Temperature Right: Heat your butter to about 200°F (93°C). If it’s too cool, the sauce won’t thicken properly. If it’s too hot, it might scramble the yolks.
- Add Butter Slowly: Pour the hot butter into the blender in a thin, steady stream, working in small batches. Blend for a few seconds between additions. This helps the sauce emulsify smoothly—dumping it all in at once may cause it to split.
- Adjust Seasoning to Fit Your Dish: Start with ½ to 1 teaspoon of salt, then taste and adjust. For extra flavor, add a bit more lemon juice for brightness or a pinch of cayenne pepper for a gentle kick.
- Fix a Broken Hollandaise: If the sauce separates or thickens too much, blend in a splash of warm water or lemon juice to bring it back together. If needed, re-blend with an extra egg yolk to restore its smooth texture.