Blender Hollandaise Sauce is an easy way to make this popular sauce. Great over eggs benedict, veggies, or fish all you need is a blender and just a few ingredients.
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Blender Hollandaise Sauce
Hollandaise sauce is one of the most delicious sauces that can be used to enhance the flavor of a variety of dishes, such as eggs Benedict, asparagus, or salmon.
It is of French origin and similar to béarnaise sauce but differs by using fresh lemon opposed to vinegar and wine. The popularity of hollandaise skyrocketed after the introduction of Eggs Benedict sometime in the 1800s.
It’s rich and buttery yet tangy taste makes it a popular choice among people all around the world. But the traditional method of making hollandaise sauce is rather intimidating and prevents people from making it and enjoying it in the comfort of their own home.
Lucky for us all you need is a blender and a handful of ingredients to make hollandaise like a champ.
- egg yolks – Hollandaise sauce only uses the egg yolks, so you will want to separate the eggs. You can keep the egg whites for another use (like scramble them with cottage cheese). There are many ways to separate eggs, my go-to is just using my hands. Using freshly washed hands break the egg into your fingers and let the whites run through leaving the yolks in your fingers. If you aren’t down for making a mess with your hands there are egg separators available for purchase.
- butter – In order to keep the sauce from becoming too salty you will want to use unsalted butter.
- lemon juice – Fresh lemon juice and not bottled lemon juice is a must for this recipe. Citrus juice tends to loose a lot of flavor and get more bitter after sitting around in the bottle, and you don’t want bitter hollandaise sauce. You will need about half a lemon in order to get the right amount.
- salt – A pinch of kosher or sea salt to start. If you taste the hollandaise sauce and feel like it needs more salt make sure to add it at the end.
- dijon mustard – Dijon mustard is where this recipe most differs from some others. I find that the little amount of mustard helps add the the savoriness of the dish.
For a complete detailed list of the ingredients continue towards the bottom of the page.
Have everything ‘mise en place’ or measured out and prepped. Continue to make whatever else you are preparing for the meal. And then lastly make the hollandaise sauce in the blender right before serving so that the sauce is served warm.
Add the egg yolks, lemon juice, salt, and dijon mustard to the blender. Cover and blend about 10 seconds.
Add the butter to a microwave safe dish (a measuring cup with a spout works best). Microwave 40 seconds and then in 10 second intervals until all the butter is hot and melted and slightly steaming but not bubbling. This should take anywhere from 90 to 120 seconds.
Turn the blender on and open the small cap. With a towel in one hand (as a preventative of getting butter everywhere) and the butter in the other SLOWLY stream the butter into the yolk mixture while the blender is running until the hollandaise sauce forms. Serve while the sauce is warm.
tips, tricks and questions
Why is my blender hollandaise sauce runny/broken?
The hollandaise can break if the butter is added too quickly to the blender.
If this happens you can try adding another egg yolk to see if it will thicken back up. Empty the broken/runny contents from the blender. Add 1 or 2 egg yolks to the empty blender and blend smooth. With the blender running slowly add back in the hollandaise sauce like it was the butter to try to alleviate the problem.
How to reheat blender hollandaise
To be honest this isn’t recommended, mostly because it is almost harder to reheat the hollandaise than it is to make it in the blender in the first place.
To reheat add a saucepan with water over medium heat and bring to a gentle simmer. Add a stainless steel bowl over the simmering sauce pan and add it the cold hollandaise. Quickly whisk the hollandaise until it heats back up and remove from heat immediately.
Is blender hollandaise safe?
Yes. Between the hot butter and the heat friction that the blender produces the egg yolks get ‘cooked’ and they are safe for eating.
Optional: For a little heat feel free to add a pinch of cayenne pepper to the sauce.
If you like this Blender Hollandaise Sauce you might also like these Breakfast & Brunch Recipes:
Ready to make Eggs Benedict? Get my full Easy Egg Benedict Recipe Here.
- 4 egg yolks
- 1/2 cup butter, unsalted
- 1 tablespoon lemon juice (fresh squeezed)
- Pinch salt
- 1/2 teaspoon Dijon mustard
- Add the egg yolks, lemon juice, salt, and dijon mustard to the blender. Cover and blend about 10 seconds.
- Add the butter to a microwave safe dish (a measuring cup with a spout works best). Microwave 40 seconds and then in 10 second intervals until all the butter is hot and melted and slightly steaming but not bubbling. This should take anywhere from 90 to 120 seconds.
- Turn the blender on and open the small cap. With a towel in one hand (as a preventative of getting butter everywhere) and the butter in the other SLOWLY stream the butter into the yolk mixture while the blender is running until the hollandaise sauce forms. Serve while the sauce is warm.
You can warm the butter on the stovetop instead of the microwave oven if that works better for you.
Serving Size:2 tablespoons
Amount Per Serving: Calories: 130Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 123mgSodium: 31mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 1g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.