Blender Hollandaise Sauce (Printable)

Silky blender hollandaise in minutes—egg yolks whisked with hot butter and lemon for eggs, veggies, or fish.

# What You Need:

→ Dairy

01 - 115 grams unsalted butter, melted and hot

→ Eggs

02 - 3 large egg yolks

→ Acidity & Seasoning

03 - 15 milliliters fresh lemon juice
04 - 2.5 milliliters Dijon mustard (optional)
05 - 1.25 milliliters fine salt
06 - Pinch cayenne pepper or freshly ground black pepper

# How-To:

01 - Melt the butter until it is hot and just bubbling in a small saucepan or microwave-safe container; do not brown it. Keep warm.
02 - Place the egg yolks, lemon juice, Dijon mustard (if using), salt and cayenne or black pepper in the blender jar.
03 - Blend on medium speed for about 10 seconds to fully combine and aerate the yolks with the acid and seasonings.
04 - With the blender running on low, pour the hot melted butter in a thin, steady stream into the center of the blade assembly; continue blending until the mixture thickens to a silky consistency, about 20–30 seconds.
05 - Taste and adjust seasoning or lemon as needed. Serve immediately over eggs Benedict, steamed vegetables or fish.

# Expert Advice:

01 -
  • This blender method is like having a secret weapon that saves time and nerves.
  • Hollandaise dresses up everything from asparagus to eggs Benedict, earning approving glances every single time.
02 -
  • Pushing all the butter in at once can easily overwhelm the yolks and ruin the emulsion—go slowly!
  • Finding the sauce too thick? Whisking in a bit of hot water will bring it right back to pourable perfection.
03 -
  • Start your blender on low when adding butter so the sauce doesn’t get too foamy.
  • Adding mustard not only stabilizes the emulsion—it adds a subtle tang you might start to crave.
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