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This 5 minute blender hollandaise sauce is literally so easy you’ll wonder why you don’t make hollandaise every weekend. Or every day! Delicious served on eggs benedict, over roasted asparagus, drizzled over that perfectly seared steak…the list goes on!
Now I know what you guys are thinking.
You can’t make hollandaise sauce in under 5 minutes.
But I beg to differ.
You can. I show you.
what is hollandaise sauce?
Seriously guys, if you’ve never had hollandaise, you must try it.
You know the sauce that comes on your eggs benedict?
How about that drizzle of creamy sauce over your asparagus?
Hollandaise sauce is good stuff guys.
It’s basically just an emulsion of egg yolks (much like mayonnaise) and butter made with a touch of lemon juice.
how do i make hollandaise sauce in under 5 minutes
It’s called a blender.
I have this little mini food processor/blender (Amazon affiliate link – I earn a commission if you buy through this link) that is just perfect for this.
Slowly add your melted butter, just a little at a time, blending until all butter has been incorporated.
Butter quantity can be adjust to desired thickness (add more butter for thinner sauce, less for thicker).
Note that clarified butter will work best in this recipe, but it’s not a requirement.
I don’t usually use clarified butter due to laziness.
Add your salt and cayenne pepper.
This is also the time to add any other seasonings or ingredients to your sauce.
Try some of these variations:
– Replace butter with bacon fat for a bacon hollandaise
– Black truffle or truffle salt
– 1-2 tsp. Korean chili sauce for an Asian flare
– grated orange peel
– replace lemon juice with white balsamic vinegar
– 1 tsp. tomato paste
– 1 tsp. horseradish or wasabi
Who said hollandaise had to be difficult?
Sauces are delicious. Check out these other amazing sauces:
Did you try this 5 minute blender hollandaise sauce? Leave a comment below and let me know how it turned out!
Blender Hollandaise Sauce Recipe
- 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.
- 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.