Go Back
+ servings
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!
Course sauce
Cuisine French
Prep Time 2 minutes
Blending 2 minutes
Total Time 4 minutes
Servings 2 servings
Calories 136kcal


  • 1 egg yolk
  • 2-3 tablespoons melted butter (see notes)
  • 1 teaspoon fresh lemon juice
  • teaspoon sea salt
  • teaspoon cayenne pepper


  • 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.


  1. Pour the butter in very slowly while pureeing to allow the sauce to emulsify.
  2. Adjust the amount of butter depending on how thick you want your sauce (add more butter for thinner sauce, less for thicker).
  3. Clarified butter will work best in this recipe, but it's not a requirement.
  4. 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. 


Calories: 136kcal | Protein: 1g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 129mg | Sodium: 229mg | Vitamin A: 625IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.3mg