Blender Hollandaise Sauce Recipe
Apr 03, 2019, Updated Jul 13, 2023
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A quick and simple version of the classic Hollandaise Sauce prepared with a blender. Same taste, same consistency, but faster, easier, and absolutely foolproof.
An Easy Blender Hollandaise Sauce
Creamy, buttery, and made in minutes, this blender Hollandaise sauce skips the constant whisking because your immersion blender does the work for you! In under 5 minutes, you can drizzle it over poached eggs, fish, my eggs Benedict casserole, or eggs Halifax, or vegetables with almost no effort.
I’ll admit, the first time I made Hollandaise Sauce and poured it over my eggs Benedict, I felt like a total gourmet. There’s just something about making a classic sauce that makes you feel like the queen of the kitchen! Whether it’s this Hollandaise, my easy honey mustard sauce, or even something a little more classic like Bechamel sauce. In professional kitchens, there’s even a chef called a “saucier” whose entire job is making sauces. That’s how important they are.
How To Make Hollandaise Sauce with a Blender
When I learned that Hollandaise sauce can be made with just my handheld blender, I never looked back. Forget the double boiler, the constant whisking, and the chance of sauce separating. With this recipe, you will create an amazing Hollandaise Sauce that comes out perfect every time.
- Combine the ingredients. Start by adding egg yolks, lemon juice, salt, cayenne pepper, and mustard to the jar.
- Meanwhile, melt 8 tablespoons of butter in your microwave. Pull it out and let stand for about 30 seconds.
- Grab the immersion blender and stick it inside the jar. Pour the butter in a thin stream and start to blend at the same time. While blending, move up and down with the blender so to combine everything together, and to thicken. This should only take about 30 seconds.
- Taste for seasonings and adjust accordingly. I almost always add more lemon juice and salt. If it’s too thick, you can add a couple of teaspoons of water and stir with a fork until combined.
Recipe Tip
This recipe requires an immersion blender and a wide-mouthed mason jar. The jar must be wide enough to fit the immersion blender inside. The measuring cup included with most immersion blenders works well with this recipe. It’s tall enough and wide enough. Please do not use a bowl – it won’t work because it’s too wide.
Hollandaise sauce is made with raw egg yolks, and if you are uneasy about that, I suggest buying pasteurized egg yolks. However, I have never had any issues with eating Hollandaise Sauce that was made with raw egg yolks.
Adding acid, in this case, lemon juice, raises the temperature at which egg yolks cook, so we can heat them to 140˚F, killing the bacteria, but without cooking the egg. The hot butter also helps cook the egg yolks to about 145˚F to 150˚F, which is considered SAFE for consumption. Anything over 150˚F, and you’re risking the chance of curdled, scrambled eggs.
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Hollandaise Sauce Recipe
Ingredients
- 8 tablespoons butter,, melted
- 3 large egg yolks
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper, optional
- ½ to 1 teaspoon French or Dijon Mustard, optional
Instructions
- Melt the butter. Melt 8 tablespoons of butter in the microwave. Remove the butter from the microwave and let it stand for about 30 to 40 seconds.
- Combine. In the meantime, add the egg yolks, lemon juice, salt, cayenne pepper, and mustard to a wide-mouthed mason jar.
- Blend. Grab the immersion blender and stick it inside the jar. Pour the butter into the egg yolk mixture in a thin stream, blending as you go. While blending, move the immersion blender up and down, slowly, so as to combine everything together and to thicken. This should only take about 30 seconds.
- Taste and adjust. Remove the blender and taste the sauce for seasonings and flavor; adjust accordingly. Also, if the texture is too thick, you can add a couple of teaspoons of water or lemon juice and stir with a fork until combined. The sauce will thicken as it stands; stir in more liquid as needed.
- Store. Use your Hollandaise sauce within 1 to 2 hours of making; refrigerate any leftover sauce after 2 hours.
Equipment
Notes
- Cover freshly made Hollandaise Sauce with plastic wrap to keep it warm. Use within 1 to 2 hours.
- Refrigerate any leftover sauce after 2 hours of cooking.
- Keep covered and in the fridge for up to 2 days.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Serve Hollandaise Sauce
How To Store
- Cover freshly made hollandaise sauce with plastic wrap to keep it warm. Use within 1 to 2 hours. Refrigerate any leftover sauce after 2 hours of cooking. Keep covered and refrigerated for up to 2 days.
Made this in my ninja blender and it turned out great! Hubby loved it!
That’s awesome to hear! So glad it worked well in the Ninja and that your hubby enjoyed it too! 😊👍
Can I make this using a normal blender?
You could, but the process is a bit different. First, blend the egg mixture for about 30 seconds at medium-high speed. Then take out the plug that’s on top of the blender’s lid and pour in the melted butter through there in a slow stream while the blender is on “Low.” Continue to blend for a few more seconds or until thickened and bright yellow.
For my birthday, my husband and I spent hours laboring over a special meal, including making hollandaise sauce from Mastering the Art of French Cooking. It was so labor intensive, we messed it up on the first try and had to start over from scratch, and when we were done it wasn’t the right consistency. I’m sure that this was all user error, but I never wanted to make hollandaise sauce again. Until this! Perfect consistency, impeccable taste, and best of all it took me all of 5 minutes. Fantastic recipe!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
The texture was perfect but even using half the salt it was still too salty. Other than that the simplicity is great.
Can I give this 10 stars???? This was the most amazing hollandaise sauce I’ve ever tasted in any restaurant. My absolute favorite brunch food is Eggs Benedict. I’ve had it in many restaurants. And this beat them all! Thank you so much for this! It’s a keeper and I will be making it again and again!
That’s wonderful to hear! I am very happy you enjoyed it! Thank YOU! 🙂
This is the ONLY way to make Hollandaise (or mayo if using oil)! Would it not be so much easier to weigh butter rather than measure out tablespoons…at 14 grams each it is 112 grams.
Thank you for the measurement in grams. I have 2 tbs at home. 1 is 15ml and the other is 20ml I always get confused with which Tb is the correct one 🤣
Love how easy this is! My husband LOVES hollandaise….can’t wait to try it!
Looks perfect! So simple yet incredibly yummy, looking forward to trying this!