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Table Of Contents hide
- Why You’ll Love This Blender Hollandaise Sauce Recipe
- What Is Hollandaise Sauce?
- Hollandaise Sauce Ingredients
- How To Make Hollandaise Sauce In A Blender
- Ways To Use Blender Hollandaise
- More Homemade Sauce Recipes
- My Favorite Blender For This Recipe
- Blender Hollandaise Sauce Recipe (Easy!)
Want to learn how to make hollandaise sauce, but feel a little nervous? You aren’t alone! But have no fear, this easy hollandaise sauce recipe comes together with a simple little tool — the blender! My no-fuss method transforms basic ingredients like butter, egg yolks, lemon juice, and sea salt into a luxuriously smooth sauce. Blender hollandaise is one of my favorite ways to add a special touch to any healthy recipe, from eggs Benedict to roasted veggies, making your dishes taste even better!
Pair this luscious sauce with other brunch favorites, like my breakfast casserole, easy oven-baked bacon, or my ultimate omelette recipe. Get ready to impress at your next brunch with this foolproof recipe!
Why You’ll Love This Blender Hollandaise Sauce Recipe
- Rich, buttery and silky smooth – I love the luxurious, buttery flavor, and thanks to my blender method, there are no lumps. This sauce is downright velvety.
- Just 3 ingredients – You can make this right now if you have the basics on-hand. I always have these around, and you probably do, too!
- Ready in under 5 minutes – No need to babysit pans or whisk constantly on the stove.
- Quick and foolproof method – Simply blend for a perfect sauce — with no risk of burning or separation.
- Takes any meal up a notch – This blender hollandaise sauce adds a touch of gourmet flair to any dish.
What Is Hollandaise Sauce?
Hollandaise is a French sauce made of egg yolks, melted butter, and lemon juice. It’s a staple for eggs benedict and also often served over vegetables, like roasted asparagus.
Hollandaise Sauce Ingredients
This section explains how to choose the best ingredients for hollandaise sauce, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Butter – I prefer to use unsalted butter, so that I can control the salt separately. You can also use ghee, though the flavor will be different.
- Egg Yolks– This hollandaise recipe uses raw yolks, so be sure to use pasteurized eggs. They’ll need to be at room temperature to emulsify properly in the sauce.
- Lemon Juice – Adds a fresh, tangy zing to the sauce, and if you don’t have it on hand, you can substitute it with white wine vinegar or lime juice for a similar acidic touch.
- Sea Salt– I prefer to use sea salt, but kosher salt works just fine. You can also add a pinch of cayenne pepper or white pepper for a little kick.
TIP: There’s a quick shortcut to bring your eggs to room temperature!
If you forget to set them out ahead of time, simply place them in a bowl of warm water for a few minutes. Once they reach room temp, you can remove them and separate the yolks from the whites.
How To Make Hollandaise Sauce In A Blender
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Melt the butter. Cut the butter into chunks and place it into a glass measuring cup. Microwave just until melted. (You can also melt the butter in a small pot or pan instead.)
- Blend the yolks and lemon juice. In a blender, blend the egg yolks and lemon juice together at a high speed for several seconds.
- Add the butter and blend again. While the blender is running, pour in the hot butter in a thin stream. Blend until it looks thick and bubbly.
- Season. Sprinkle blender hollandaise sauce with sea salt to taste. You can stir or give it a quick blend to disperse the salt. Enjoy while it’s still warm or at room temperature.
Tips & Troubleshooting
Hollandaise can split if it gets too hot or too cold, and sometimes it’s not the thickness you want at first. Here are some tips for fixing these issues:
- How to thicken – If your blender hollandaise sauce is too thin, you can add more melted butter while blending until it reaches the desired consistency.
- If it splits after heating – Sometimes adding a splash of cold water can help.
- If it breaks after cooling – Rescue the split hollandaise by whisking in some hot water.
- Prepare fresh for best results – Separation happens with either cooling or overheating, so it’s best to prepare this sauce right before you want to enjoy it. It takes just a few minutes, so make it last when the rest of your meal is ready.
Storage & Heating
- Store: Hollandaise is really best fresh, and most recommendations are to throw it out after an hour, as it’s made with raw egg yolks. If you want to save it for later, it’s best to use clarified butter (ghee) instead of regular butter. This will help with separation. That being said, I’ve successfully been able to store blender hollandaise made with regular butter in the fridge for a couple of days. Let it sit on the counter to come to room temperature before serving.
- Keep warm: I don’t recommend reheating hollandaise, as it will almost certainly separate. However, you can keep it warm in a stainless steel bowl or thermos. My favorite method is to pour hot water into the vessel, then empty it and dry. Now you can pour in freshly made hollandaise sauce and it will stay warm without separating.
- Freeze: Results are mixed on this. Sometimes it comes out okay, and sometimes it separates. If you want to chance it, freeze the sauce for up to 1 month and thaw at room temperature. If it separates, blend until emulsified again, or you can try the tips above.
Ways To Use Blender Hollandaise
Once you make this easy hollandaise sauce, you’ll want to drizzle it on everything! Here are my favorite recipes to serve with it:
- Eggs Benedict – This is the most popular way to use it! Layer Canadian bacon or ham and a poached or coddled egg over English muffins, then drizzle with this blender hollandaise. Or, drizzle it over my eggs benedict casserole for a complete brunch.
- Eggs – Don’t stop with eggs benedict! I like to drizzle this silky sauce over all kinds of egg recipes! It tastes amazing over a spinach quiche, drizzled on egg muffin cups, and even over my steak and eggs.
- Asparagus – Another popular pairing! I use homemade hollandaise sauce for my creamy asparagus casserole, but you can drizzle it over simple roasted asparagus, quick sauteed asparagus, crispy air fryer asparagus, and even grilled asparagus.
- Sauteed Veggies – I love this blender hollandaise with sauteed broccoli the most, but have also enjoyed it over sauteed veggie mix or green beans.
- Roasted Veggies – Add a creamy, luxurious touch to any roasted veggie recipe. Try it on roasted cauliflower, broccoli, or even brussels sprouts. It’s particularly delicious over spring veggies, like roasted artichokes.
- Potatoes – I usually use it with runny baked eggs and hashbrowns, but it’s also delicious on oven roasted potatoes and for a lighter option, roasted rutabaga.
More Homemade Sauce Recipes
Sauces can upgrade any meal! Check out these other homemade sauce recipes – they’re fun to make and super tasty, just like this blender hollandaise sauce:
Peanut Sauce Recipe
Chimichurri Sauce
Lemon Butter Sauce
Tahini Sauce Recipe
For the fastest hollandaise sauce in a blender, I use this high-powered one. It’s also perfect for hot soups, smoothies, nut butters, and everything in between!
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Recipe Card
Blender Hollandaise Sauce Recipe (Easy!)
This easy blender hollandaise sauce recipe is ready in minutes with just 3 ingredients. It's delicious on eggs, veggies, & more!
Prep: 1 minute
Cook: 2 minutes
Total: 3 minutes
Author: Maya Krampf from WholesomeYum.com
Servings: 8 (adjust to scale recipe)
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Cut the butter into tablespoon-size chunks and place into a glass measuring cup with a spout. Microwave for about 30-45 seconds, just until melted. (Alternatively, melt over medium-low heat in a small saucepan on the stove.)
Meanwhile, combine the egg yolks and lemon juice in a blender. Blend at high speed for 10 seconds.
Remove the center cap of the blender (the one that allows adding something while the blender is running) and slowly pour in the melted butter in a thin stream, with the blender continuing to run on high.
Season with sea salt to taste. If the sauce is too thick, blend in a few drops of warm water as needed to thin it out.
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Recipe Notes
Serving size: 2 tablespoons
Nutrition Facts
Amount per serving. Serving size in recipe notes above.
Calories128
Fat13.6g
Protein1.5g
Total Carbs0.4g
Net Carbs0.3g
Fiber0.1g
Sugar0.2g
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Course:Condiment
Cuisine:French
Keywords:blender hollandaise, blender hollandaise sauce, easy hollandaise sauce, hollandaise sauce recipe
Calories: 128 kcal
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Blender Hollandaise Sauce Recipe
