Blender Hollandaise Sauce Recipe

4.93 from 13 votes
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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. 

Hollandaise Sauce


An Easy Blender Hollandaise Sauce

Creamy, buttery and easy Blender Hollandaise Sauce eliminates the task of whisking egg yolks because your immersion blender does all the work. You can have your poached eggs, fish, or vegetables deliciously sauced in just under 5 minutes with very little effort. 

I have to admit to you; the first time I made Hollandaise Sauce, I thought I was the IT. I was THE gourmet chef I always wanted to be. In fact, most fancy sauces prepared by me, make me feel like the queen of the kitchen. Even if it’s just your truly easy Honey Mustard Sauce. Or something more complex, like Bechamel Sauce.

In the world of Chefs, there’s a position called, “Saucier” – that person’s job is to make all the sauces. That’s how major sauces are in the world of cooking.  ?‍?

Blender Hollandaise Sauce

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. Also, with zero grams of carbs and zero grams of sugar, this is the ideal sauce for those on Keto or a Low Carb lifestyle.

How To Make Hollandaise Sauce with a Blender

This recipe requires an immersion blender + a wide-mouthed mason jar. The jar must be wide enough for the immersion blender to fit 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. 

  1. Start with adding egg yolks, lemon juice, salt, cayenne pepper, and mustard to the jar. 
  2. Meanwhile, melt 8 tablespoons of butter in your microwave. Pull it out and let stand for about 30 seconds. 
  3. 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. 
  4. 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. 
Hollandaise Sauce over Asparagus

Is Hollandaise Sauce Safe to Eat?

Hollandaise sauce is made with raw egg yolks, so some people are uneasy about using it. If this is you, I suggest buying pasteurized egg yolks. From personal experience, 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. 

What Can You Eat with 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 in the fridge for 1 to 2 days.


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4.93 from 13 votes

Blender Hollandaise Sauce Recipe

Very quick and simple version of the classic Hollandaise Sauce recipe prepared with a blender. 
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Servings: 8 serves


  • 8 tablespoons butter,, melted
  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • teaspoon cayenne pepper,, optional
  • ½ to 1 teaspoon French or Dijon Mustard,, optional
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  • Melt 8 tablespoons butter in the microwave.
  • In the meantime, add egg yolks, lemon juice, salt, cayenne pepper, and mustard to a wide mouthed mason jar.
  • Remove butter from microwave and let stand about 30 to 40 seconds.
  • Grab the immersion blender and stick it inside the jar.
  • Pour the butter into the egg yolk mixture in a thin stream and begin to blend at the same time. While blending, move the immersion blender up and down, slowly, so to combine everything together, and to thicken. This should only take about 30 seconds.
  • Remove blender and taste for seasonings and flavor; adjust accordingly.
  • If it’s too thick, you can add couple teaspoons of water or lemon juice, and stir with a fork until combined. Sauce will thicken as it stands; stir in more liquid as necessary.
  • Use within 1 to 2 hours of making; refrigerate any leftover sauce after 2 hours of cooking.


  • 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.


Serving: 1ounce | Calories: 121kcal | Carbohydrates: 0g | Protein: 1g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 99mg | Sodium: 248mg | Potassium: 6mg | Sugar: 0g | Vitamin A: 455IU | Vitamin C: 0.7mg | Calcium: 12mg | Iron: 0.2mg

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.

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  1. Tori says:

    Can I make this using a normal blender?

    1. Katerina says:

      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.

  2. Samantha says:

    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!

    1. Katerina Petrovska says:

      That’s great! I am very glad you enjoyed it! Thank YOU! 🙂

  3. GRAHAM says:

    The texture was perfect but even using half the salt it was still too salty. Other than that the simplicity is great.

  4. Tammy says:

    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!

    1. Katerina Petrovska says:

      That’s wonderful to hear! I am very happy you enjoyed it! Thank YOU! 🙂

  5. Jane Ritchuk says:

    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.

    1. Kaela says:

      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 🤣

  6. Cathy says:

    Love how easy this is! My husband LOVES hollandaise….can’t wait to try it!

  7. Melanie Bauer says:

    Looks perfect! So simple yet incredibly yummy, looking forward to trying this!