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Blender Hollandaise Sauce

Easy Blender Hollandaise Sauce

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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.
Course Sauce
Cuisine French
Keyword 5 Minute Hollandaise, Blender Hollandaise Sauce, Easy Hollandaise Sauce, Homemade Hollandaise
Prep Time 1 minute
Cook Time 2 minutes
blender time 2 minutes
Total Time 6 minutes
Servings 4 people
Calories 215
Author DelishDoers
Cost 10

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.
    Melk butter for Easy Blender Hollandaise Sauce
  • 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.
    Add egg yolk to the blender for Easy Blender Hollandaise Sauce
  • 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 butter slowly for Easy Blender Hollandaise Sauce
  • Add salt: When the sauce is almost done blending, add salt to taste (about 1 tsp). Blend briefly to combine.
    Add salt for Easy Blender Hollandaise Sauce
  • Taste and adjust: Stop the blender and check the texture. If needed, add a bit more lemon juice or salt, and blend again.
    Sauce is ready for Easy Blender Hollandaise Sauce
  • Serve immediately: Pour your smooth Blender Hollandaise Sauce over eggs Benedict, steamed vegetables, grilled fish, or roasted potatoes.
    Assemble the dish for White Asparagus and Hollandaise Sauce Recipe

Video

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.
 
 

Nutrition

Calories: 215kcal