Name: Blender Hollandaise Sauce Recipe
Prep time: 2 min
Total time: 4 min
Ingredients: 1 egg yolk; 2-3 tablespoons melted butter ((see notes)); 1 teaspoon fresh lemon juice; 1/8 teaspoon sea salt; 1/8 teaspoon cayenne pepper

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This 5 Minute Blender Hollandaise Sauce is literally so easy you'll wonder why you don't make it every weekend. Or every day! Delicious served on eggs benedict, over roasted asparagus, or drizzled over that juicy steak...the list goes on!

This recipe was originally published in April 2018. It has been updated for photos and content.

Making hollandaise sauce from scratch can be a real pain the a**. So for those out there that are afraid to make it (I'll raise my hand on this one too), don't fret...you can now make it in 5 minutes in the blender!

And honestly, I think it tastes just as good as the cook method with these Crispy Hash Browns, Ham and Cheese Pastry or Roasted Asparagus.

Perfectly rich, creamy and delicious, this is one of those sauces you'll want to find a reason to make all the time!

What is Hollandaise Sauce?

It's basically just an emulsion of egg yolks (much like mayonnaise) and butter made with a touch of lemon juice. Classic recipes call for whisking it in a double boiler, but I find using a blender much easier and less time consuming.

Step By Step Instructions

Place your egg yolk, cayenne pepper, salt and lemon juice in the blender and puree about 30 seconds.

Slowly add your melted butter, just a little at a time, blending until all butter has been incorporated and the sauce has thickened (30 seconds to 1 minutes typically). Butter quantity can be adjust to desired thickness (add more butter for thinner sauce, less for thicker).

Serve immediately. Unfortunately, hollandaise doesn't last long, so it's best to serve it right away.

How to Serve Hollandaise

Hollandaise isn't just reserved for brunch dishes. While it's great on Eggs Benedict, it's also great on these dishes:

Drizzled on a nice steak, this White Wine Chicken or a piece of poached salmon;
Served with roasted vegetables like these Roasted Leeks, Crispy Potatoes or Broccolini;
Serve it on toast with Cured Salmon;
Drizzle it over cooked pasta, sprinkle with cheese and bake until gooey.

Variations

**some of the below may contain affiliate links - I earn a small commission if you buy through them.

- Replace butter with bacon fat for a bacon hollandaise
- Add shaved black truffle or truffle seasoning instead of the cayenne pepper
- Add 1 teaspoon of Korean chili paste (Gochujang) with the lemon juice
- Add ½ a teaspoon of grated orange peel with the cayenne pepper
- replace lemon juice with white balsamic vinegar
- Add 1 teaspoon of tomato paste with the lemon juice
- Add 1 teaspoon of horseradish or wasabi with the lemon juice

Expert Tips

Pour the butter in very slowly while pureeing to allow the sauce to emulsify.
Adjust the amount of butter depending on how thick you want your sauce (add more butter for thinner sauce, less for thicker).
Clarified butter will work best in this recipe, but it's not a requirement.
If the sauce has broken (butter and egg yolks separate), blend it for another 20-30 seconds. You can also add 1-2 tablespoons of hot water to help thicken it.

Did you try this recipe? Rate the recipe and leave a comment below to let me know how it turned out!

biscuit with bacon and egg on top drizzled in yellow sauce

Blender Hollandaise Sauce Recipe

This 5 minute Blender Hollandaise Sauce is literally so easy you'll wonder why you don't make it every weekend. Or every day!

4.60 from 5 votes

Print Rate

Course: sauce

Cuisine: French

Prep Time: 2 minutes

Blending: 2 minutes

Total Time: 4 minutes

Servings: servings

Calories: 136kcal

Author: Danielle Wolter

Ingredients

Instructions

Place your egg yolk, cayenne pepper, salt and lemon juice in the blender and blend about 30 seconds.
Slowly add your melted butter, just a little at a time, blending until all butter has been incorporated and the sauce has thickened (about 30 seconds to 1 minute usually).
Serve immediately.

Expert Tips:

Pour the butter in very slowly while pureeing to allow the sauce to emulsify.
Adjust the amount of butter depending on how thick you want your sauce (add more butter for thinner sauce, less for thicker).
Clarified butter will work best in this recipe, but it's not a requirement.
If the sauce has broken (butter and egg yolks separate), blend it for another 20-30 seconds. You can also add 1-2 tablespoons of hot water to help thicken it.

Nutrition

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