Blender Hollandaise Sauce Recipe
Updated Jul 13, 2023
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I’ll show you how to make Hollandaise sauce in the blender in 5 minutes. Same delicious taste, same rich, creamy consistency, made faster, easier, and foolproof!
Once you have your homemade Hollandaise, drizzle it over everything from classic Eggs Benedict to sautéed veggies, fish, and more.
Easy Blender Hollandaise Sauce
I’ll admit, the first time I made Hollandaise sauce, it felt totally gourmet. But there was so much whisking! My arm was crying, but our Eggs Halifax was delicious. When I learned that I could make Hollandaise sauce with my handheld blender, however, I never looked back. And neither will you!
Creamy, buttery, and foolproof, this blender Hollandaise sauce skips the constant whisking and lets the immersion blender do the work. In under 5 minutes, it’s ready to drizzle over everything from poached eggs to vegetables and, of course, classic Eggs Bennie.
What You’ll Need to Make Hollandaise
Only 5 ingredients! Here’s a short shopping list. See the recipe card for the exact amounts.
- Butter – Key to this French sauce’s rich flavor and velvety texture. I don’t recommend substituting it.
- Egg Yolks – Separate the egg yolks yourself, or you can buy pasteurized egg yolks from the grocery store.
- Lemon – Brightens the flavors and adds the necessary acidity to “cook” the egg yolks. You can use white vinegar instead.
- Seasonings – Salt and a pinch of cayenne pepper for a small kick. Feel free to skip the cayenne if you’re sensitive to spice.
- Dijon Mustard – Balances the richness. Yellow mustard also works.
How to Make Hollandaise Sauce With an Immersion Blender
Forget the double boiler, constant whisking, and the risk of the sauce separating! This recipe uses a similar method to preparing homemade mayonnaise using an immersion blender and a jar. Here’s how to make a silky, rich 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.
- Melt the butter. Meanwhile, melt 8 tablespoons of butter in the microwave. Pull it out and let it stand for about 30 seconds.
- Blend. Next, stick the immersion blender inside the jar. Pour the butter in a thin stream and start to blend at the same time. While blending, gently move the blender up and down to combine the sauce and help it 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
The recipe above 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. See below for my traditional blender method, if needed.
Traditional Blender Method
You can make Hollandaise sauce in a regular blender, but the process looks a little different. Start by blending the egg mixture for about 30 seconds at medium-high speed. Then, remove the plug on your blender’s lid. Slowly stream the melted butter through the opening while running the blender on Low. Blend for a few more seconds or until thickened and bright yellow.
Does Hollandaise Use Raw Eggs?
Yes. This Hollandaise sauce recipe uses raw egg yolks. If you are uneasy about that, I suggest buying pasteurized egg yolks. I personally haven’t had issues eating Hollandaise sauce that was made with raw yolks.
Adding acid, in this case lemon juice, and hot butter “cooks” the egg yolks to 145-150ºF, the temperature of a runny yolk in a poached or soft-boiled egg. Anything over 150ºF, though, and you risk curdled, scrambled Hollandaise.
How to Serve Blender Hollandaise Sauce
These are just some of the many ways you can enjoy this creamy sauce:
- At brunch: It’s the classic choice for Eggs Benedict. If you’re cooking for a crowd, try my Eggs Benedict casserole or a breakfast pizza! I also love spreading Hollandaise on a ham and cheese croissant.
- With proteins: This creamy topping goes wonderfully with steak and eggs, salmon, and white fish, like my air fryer tilapia.
- Over vegetables: Drizzle Hollandaise over oven-roasted vegetables, like roasted asparagus.
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Blender Hollandaise Sauce
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.
Storage and Reheating
- If you’re serving right away, cover freshly made hollandaise sauce with plastic wrap to keep it warm. Press the plastic wrap directly against the surface of the sauce to prevent a film from forming. Use within 1 to 2 hours.
- Refrigerate. Store any leftover sauce airtight in the fridge within 2 hours of cooking. Keep covered and refrigerated for up to 2 days.
- Do not freeze. Hollandaise sauce is a delicate emulsion, and it will separate when frozen.
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!