EASY BLENDER HOLLANDAISE SAUCE

Read Time: 4 minutes
by Karen
24 comments

If you love hollandaise sauce but resist making it because it’s too difficult or fussy you’re going to love this recipe for my easy blender hollandaise sauce. Instead of slaving over a double boiler, you just whisk it up in a blender for a deliciously creamy, lemony sauce that’s perfect with asparagus eggs benedict, or poached fish.

Why You’ll Love This Recipe

It’s a “no fail” way to make hollandaise sauce. If you follow the instructions you can’t mess this up.
It’s quick & easy. It takes just 5 minutes to make.
It can be made ahead and stored in the fridge until you’re ready to use it.
It’s the perfect accompaniment to my Perfect Roasted Asparagus or eggs benedict.

What Ingredients Do I Need?

You need just a few simple ingredients to make this easy hollandaise sauce and you probably already have them in your kitchen.

2 Egg yolks. Yolks from large eggs are preferred.
Freshly squeezed lemon juice.
Fresh butter, melted. I use salted butter so I don’t need to add salt to the sauce but if you only have unsalted that is fine too. Just add 1/4 – 1/2 tsp salt to the finished sauce.
Hot water. Just a little if needed to thin the sauce to the desired consistency.

A small bowl of water, a lemon, a bowl of melted butter and a bowl with an egg yolk in it.

How To Make This Easy Hollandaise Sauce

Prepare the eggs. Separate the egg yolks from the white and add to the blender.
Add lemon juice. Blend at medium speed until the mixture is combined and frothy.
Melt butter. Melt in a small pan on the stovetop or in the microwave until it’s bubbling.
Add melted butter. With the blender on medium add the butter slowly in a thin, steady stream. Continue blending until the sauce has reached a fairly thick consistency and is pale yellow in color.
Add optional water. If necessary add a little bit of hot water to thin out the sauce to the desired consistency.

Yield

This recipe makes a fairly small amount. Basically about 118ml or 1/2 cup of sauce. However, if you’re serving a larger crowd it can easily be doubled or even tripled.

Recipe Tips and Tricks For Success

Make sure that the egg yolks are well whisked. You want them a little frothy.
Be sure to melt the butter until it is bubbling. This will help “cook” the eggs.
Don’t add the warmed butter too quickly. You want to add it slowly, in a thin, steady stream while blending so that the mixture has a chance to emulsify.

Recipe Variations

This is the basic hollandaise recipe. If you’d like to enhance it a bit you could try adding 1/2 tsp of Dijon mustard or a pinch of cayenne pepper or white pepper for a change.

A small bowl with hollandaise sauce and a spoon on the side.

Storage Tips

Hollandaise sauce is best served right away while it’s still a little warm or at least room temperature but if you have leftovers they can be stored in a covered container in the fridge for up to 3 days. When you’re ready to use it warm it up in a microwave for 5 seconds at a time until it’s warm but not hot. Then whisk it to make sure it’s smooth. When reheating be sure not to heat it for too long or you risk the egg yolks hardening.

FREQUENTLY ASKED QUESTIONS;

Is hollandaise similar to Bernaise? While they both use butter and egg yolks as a base, Bernaise sauce includes shallots, tarragon and black pepper added to it and get's its acidity from white wine vinegar instead of lemon juice.  

Can I substitute vinegar for lemon juice in hollandaise? Yes you can but as vinegar is a bit more acidic it will add a bit more of a tangy flavor to your sauce than the lemon juice will.

Is hollandaise raw egg yolk? While hollandaise sauce initially calls for raw egg yolks, the yolks are slowly cooked by the addition of the hot butter so there is little to no risk.