Craving rich, velvety Hollandaise sauce but feel intimidated by the traditional method? You’re not alone! This easy Hollandaise sauce uses a blender for quick, foolproof results with just a few simple ingredients.
Easy Blender Hollandaise
I’ve been making traditional hollandaise sauce for years, and while I think it’s “easy” when talking with my friends, I know that it can be intimidating, which is why I developed this blender hollandaise sauce.
In just a few minutes (7 to be exact!) with a couple of ingredients, you will have a delicious homemade hollandaise to serve for brunch! Is there anything more satisfying than a thick, tangy, creamy hollandaise sauce drizzled over eggs Benedict? I think not!
And if you’re worried about the eggs not being cooked, rest assured that the friction of the blender, combined with the hot butter, heats the eggs sufficiently to kill the minimal risk of bacteria present in raw eggs, plus we’re using pasteurized eggs, which already reduces the risk greatly.
Watch us make this easy blender hollandaise
What is Hollandaise Sauce?
Hollandaise sauce is one of the five “mother sauces” in French cuisine. It’s an emulsion of egg yolks, melted butter, and lemon juice, seasoned with salt and sometimes cayenne pepper or other spices. Traditionally, it’s made using a double boiler and constant whisking – a technique that requires practice and vigilance.
The blender method simplifies this classic sauce, making it easy for home cooks of all skill levels while maintaining that signature rich, buttery flavor that pairs perfectly with eggs, vegetables, and seafood.
Hollandaise Sauce: Easy Ingredients
- Egg Yolks: Egg yolks are essential for creating a perfectly smooth and silky sauce.
- Lemon Juice: Freshly squeezed lemon juice adds the best flavor, as opposed to bottled juice, which can have an off-putting taste.
- Dijon Mustard: Dijon adds a depth of flavor to the sauce and helps everything emulsify.
- Butter: Heat the butter until it is hot and foamy.
- Kosher Salt: Add salt to taste.
- Cayenne Pepper: Cayenne pepper is great for a little kick to the sauce. If you prefer, you can add a dash of Tabasco hot sauce. Add to taste!
Get the full recipe in the recipe card below.
How to Make This Easy Hollandaise Sauce
Step 1 – Blend Egg Yolks
In a small blender or deep bowl (if using an immersion blender), combine egg yolks, lemon juice, Dijon mustard, salt, and cayenne (or Tabasco). Blend for 20-30 seconds, or until the mixture is creamy and thick.
Heat the butter in a small saucepan (more even heat than the microwave) until it’s hot and foaming.
Step 2 – Add Melted Butter
With the blender running, slowly drizzle in the hot, melted butter in a thin stream into the egg yolk mixture. Continue blending until the sauce thickens and turns smooth and glossy.
Step 3 – Season & Enjoy
Taste the sauce and adjust the lemon juice, salt, or spice to your preference.
Use right away for best results.
Blender Hollandaise Recipe Tips
I’ve made this in my Vitamix before, but I have a large one, and it’s much easier to make it with an immersion blender or using a small blender.
- Safety First: The hot butter partially cooks the yolks, bringing the sauce to a safe temperature. For added peace of mind, use pasteurized eggs.
- HOT Butter is the Secret: Steaming-hot butter is key for emulsifying. Keep the blender running and pour the butter in a steady stream very slowly for a creamy, stable sauce. I like melting it on the stovetop as it’s a little more consistent heat until it’s not only melted but simmering.
- Fixing a Broken Sauce: Blend in a tablespoon of hot water or warm lemon juice to help it come back together. OR add a fresh egg yolk to a clean blender and slowly blend in the broken sauce. If greasy, the butter was added too fast or cooled too quickly. Rewarm gently while whisking.
- Keep Warm: Hollandaise is best fresh, but can stay warm in a bowl over warm water. Avoid reheating directly, or it could break.
How to Thicken Hollandaise Sauce
If your hollandaise sauce turns out thinner than you’d like, don’t panic! Here are some easy fixes:
- Continue blending for an additional 30 seconds – sometimes it requires more time to emulsify properly.
- Add a small amount of additional hot melted butter (1-2 tablespoons), which can help thicken the emulsion.
- If your sauce is really thin, you can start over with a fresh egg yolk in the blender, then slowly add your thin sauce as if it were the butter component.
Ways to Serve Blender Hollandaise
Here are some of my favorite ways to use hollandaise.
- Pour over asparagus, broccoli, or Brussels sprouts
- Drizzle on air-fried salmon or other fish
- Use as a sauce for crab cakes
- Spoon over roasted potatoes
- Use as a dipping sauce for artichokes.
- On eggs Benedict, obviously! A delicious breakfast with poached eggs on top of an English muffin, Canadian bacon (or ham) and smothered with hollondaise sauce.
Storing Leftover Blender Hollandaise
- To store: Transfer any leftovers to an airtight container and refrigerate for up to 2 days.
- To reheat: Place the container in a bowl of warm (not hot) water and stir occasionally until the sauce reaches room temperature. Avoid microwaving or exposing the sauce to direct heat, as this can cause it to separate. If separation occurs during storage, you can re-emulsify by blending with a few drops of hot water.
Variations & Substitutions
- Béarnaise-Style: Add 1 tablespoon of finely minced fresh tarragon and a pinch of white pepper for a béarnaise-style sauce that’s great with steak or roasted vegetables.
- Fresh Herbs: After blending, stir in 1–2 teaspoons of finely chopped herbs like chives, dill, parsley, or even basil for added color and flavor.
- White Wine Vinegar: Swap lemon juice for white wine vinegar for a tangy twist. You can also experiment with other citrus juices like orange or lime—just know it will change the flavor profile.
- Mustard Options: Dijon adds a gentle tang, but you can use dry mustard powder if preferred.
- Spice It Up: Add a little smoked paprika or a splash of hot sauce instead of cayenne for a slightly different kick.
- Dairy-Free: Try using a high-quality plant-based butter, the flavor and texture may vary slightly, but it can still work well.
FAQs for Foolproof Hollandaise
Adding butter too quickly or at the wrong temperature is the most common mistake. When butter is added too fast or isn’t hot enough, the sauce fails to emulsify properly and breaks or separates.
If it suddenly loses its smooth, velvety consistency and instead looks curdled, grainy, or separated. A broken hollandaise will have visible particles of egg floating in liquid butter rather than a uniform, creamy texture. To fix, you can strain it through a sieve.
Traditional hollandaise contains egg yolks that are gently warmed but not fully cooked. In blender hollandaise, the hot butter partially cooks the yolks, and the friction from blending adds heat. If you are concerned, pasteurized eggs are recommended for safety.
Hollandaise should taste rich and buttery with a hint of tanginess from the lemon juice. It has a luxurious mouthfeel with balanced acidity, but is creamy and rich.
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Video
Ingredients
- 3 large pasteurized egg yolks separate when cold out of the fridge, then bring to room temperature
- 1 – 2 tablespoons lemon juice fresh squeezed, to taste
- 1 teaspoon Dijon mustard or ½ teaspoon dry mustard
- ¼ heaping teaspoon kosher salt
- 1/16 – ¼ teaspoon cayenne pepper or a few shakes of Tabasco sauce
- 8-10 tablespoons unsalted butter melted and hot (if using salted butter, omit the salt)
Instructions
- In a small blender or deep bowl or cup (if using an immersion blender), combine egg yolks, lemon juice, Dijon mustard, salt, and cayenne (or Tabasco). Blend for 20-30 seconds until creamy and thick.3 large pasteurized egg yolks, 1 – 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, ¼ heaping teaspoon kosher salt, 1/16 – ¼ teaspoon cayenne pepper
- Melt butter in a small saucepan over medium heat, until bubbly and foaming, this will be a more even heat than the microwave. With the blender running, slowly drizzle in the hot, melted butter. Continue blending until the sauce thickens and turns smooth and glossy.8-10 tablespoons unsalted butter
- Taste the sauce and adjust lemon juice, salt, or spice to your preference, blending until smooth.
- Use right away for best results.
Notes
-
- The hot butter partially cooks the yolks, bringing the sauce to a safe temperature. For extra peace of mind, use pasteurized eggs.
- HOT Butter is the Secret: Steaming-hot butter is key for emulsifying. Keep the blender running and pour the butter in a steady stream very slowly for a creamy, stable sauce. I like heating it on the stovetop as it’s a little more consistent, heat until it’s not only melted but simmering.
- Fixing a Broken Sauce: Blend in a tablespoon of hot water or warm lemon juice to help it come back together. OR add a fresh egg yolk to a clean blender and slowly blend in the broken sauce. If greasy, the butter was added too fast or cooled. Rewarm gently while whisking.
- Keep Warm: Hollandaise is best fresh but can stay warm in a bowl over warm water. Avoid reheating directly or it could break.
Hollandaise sauce is best served fresh, but if you have leftovers, you can store it in an airtight container in the fridge for up to 2 days. Because it’s an egg-based sauce, avoid letting it sit at room temperature for too long. Reheating Hollandaise can be tricky—direct heat may cause it to break or scramble. Instead:
- Gentle Method: Place the sauce in a heatproof bowl set over a pot of warm water (not boiling). Whisk frequently until warmed through.
- Microwave Option: You can reheat it in the microwave at 50% power in 10–15 second bursts, stirring between each one. Go slow and be careful not to overheat it.
Nutrition
Tasia
I’ve always been intimidated by homemade hollandaise sauce and my husband makes it. But I gave it a try and your directions made it so easy! We used it on smoked salmon eggs Benedict and it was delicious. The only problem is now my husband knows I can make it too.😂
Yummers, Tasia! That sounds amazing and so glad you loved it!! 😍