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Why You’ll Love My Recipe
Every home cook should know how to make Blender Hollandaise Sauce! This easy method takes all the stress out of the classic recipe and gives you a rich, velvety sauce in just minutes. Once you taste how fresh and flavorful it is at home, restaurant hollandaise might never measure up again!
One bite of my Easy Eggs Benedict and you’ll understand why I love this hollandaise so much – it’s so good you might be tempted to drink it (I know I’ve been)! This sauce is also incredible spooned over a decadent Steak Oscar.
Reader Review
I’ve made a lot of different hollandaise recipes; this one is easy and delicious. I would recommend this to anyone who wants an easy substitute for the double-boiler method.
Karlynn’s Recipe Notes
- Skill Level: This recipe is super easy to make! The blender method is much simpler than many traditional hollandaise techniques.
- Total Time: You’ll have my Blender Hollandaise Sauce ready in just 6 minutes from start to finish.
- Variations: Stir in finely chopped fresh herbs like tarragon, dill, or chives at the end for a burst of freshness, especially if you’re serving the sauce with seafood. You can also add a small spoonful of Dijon mustard for extra flavor. And don’t stop at Eggs Benedict! This sauce is fantastic drizzled over Roasted Broccoli, my Air Fryer Salmon, or some Roasted Fingerling Potatoes.
- Tools For This Recipe: You will need a blender, a small microwave-safe bowl for melting the butter, and an egg separator if you prefer not to separate the eggs by using the shell.
What You’ll Need for Ingredients
Egg Yolks: These form the rich, creamy base of your hollandaise sauce. Karlynn’s Tip: Let the yolks come to room temperature before blending so the sauce emulsifies more easily!
Butter: Melted butter gives hollandaise its signature velvety texture and rich, buttery taste. As it blends in, the high heat also cooks the egg yolks!
Hot Sauce: A few dashes of hot sauce will add a subtle kick and extra depth to the sauce. Karlynn’s Tip: If you don’t have a favorite, a classic like Tabasco works well, or swap in a small pinch of cayenne pepper if you’re not a hot sauce fan!
Lemon Juice: Fresh lemon juice is best for a bright, zesty flavor, but bottled lemon juice will still work if that’s what you have on hand!
How To Make Blender Hollandaise Sauce
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Take your egg yolks and put them into your blender.
- Add in the salt, lemon juice and hot sauce. Turn on the blender and blend until smooth.
- Melt the butter in the microwave until steaming hot.
- Turn on the blender and, while it mixes the eggs, pour the hot butter into the mixture very slowly until it’s all incorporated.
- You will now have hot, delicious Hollandaise ready to go!
Karlynn’s Tips and Tricks for the Perfect Blender Hollandaise Sauce
- Use Very Hot Butter: The butter needs to be very hot when you pour it into the blender. I’ve tested it myself with a thermometer, and the microwave CAN heat the butter enough for the sauce to reach a safe temperature of 140-160°F.
- Try an Immersion Blender: For smaller batches, an immersion blender with a narrow cup works well! It helps create a thick, creamy sauce and makes blending even easier.
- Take the Chill Off the Eggs: If your egg yolks are cooled, you can gently warm them in the microwave for a few seconds to remove the chill (without actually cooking them)! This helps ensure the hot butter brings the sauce up to the right temperature. If you’re still unsure about the blender method, you can always prepare hollandaise using the traditional stovetop technique instead!
Storage Instructions
Blender Hollandaise Sauce is best enjoyed fresh for the perfect silky texture, but you can briefly store leftovers if needed.
Refrigerator: Let the sauce cool slightly, then transfer it to an airtight container. It will keep in the fridge for up to 2 days. Reheat gently over low heat or in short bursts in the microwave, whisking frequently to restore its creamy consistency.
Freezer: Hollandaise does not freeze well! The texture will separate when thawed, so it’s best to make only what you plan to use.
More Delicious Sauce Recipes
Sauces make every dish better – trust me! If you’re a fellow sauce fan, you’ll want to try these Sauce Recipes next:
- Tzatziki Sauce is a refreshing classic that pairs beautifully with any Mediterranean dish!
- My Cheese Sauce is rich, creamy, and perfect over roasted vegetables like broccoli, cauliflower, or asparagus.
- The versatile “mother sauce” that’s the base for countless variations, Béchamel Sauce can become anything from cheddar sauce to Soubise!
And just like that, you’ve mastered homemade Blender Hollandaise Sauce in minutes! Warm, buttery, and velvety, this sauce easily elevates all your favourite breakfast, brunch, or dinner dishes.
Give this recipe a try on Eggs Benedict, roasted veggies, or even a simple piece of salmon, and don’t forget to share your results in the comments below!
Happy Cooking!
Karlynn
How To Make Blender Hollandaise Sauce
Ingredients
- 3 egg yolks, room temp
- ⅛ teaspoon salt
- 2 tablespoons lemon juice
- 4 dashes hot sauce, of your choice
- ½ cup butter
Instructions
- Take your egg yolks and put them into your blender.
- Add in the salt, lemon juice and hot sauce. Turn on the blender and blend until smooth.
- Melt the butter in the microwave until steaming hot.
- Turn on the blender and while the blender is mixing the eggs, very slowly pour the very hot butter into the eggs, until it’s all incorporated.
- You will now have hot, delicious Hollandaise ready to go!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Barbara Luchsinger says
Can I use an immersion blender?
Linda says
Can the sauce be made a day before you plan to make breakfast and then heated in microwave before topping of your egg?
Tonya says
Can this be made in a food processor?
Dr.Arya says
Good idea, very easy too!
Becky says
Makes a nice smooth sauce, but you definitely don’t need that much lemon juice. I’d do half that amount as the full 2 tbsp over powers the whole sauce.
Sophie Nakoneczny says
Question: you seem to make poached eggs a lot – do you have a favorite way to cook them?
The Kitchen Magpie says
Egg poacher from amazon, because we DO make poached eggs a lot! I have links in my newest breakfast bowl
Post!
Ross Bellwood says
Good idea, very easy too!
BILL says
I’ve made a lot of different hollandaise recipes, this one is easy and delicious. I would recommend this to anyone who wants a easy substitute for the process of using the double boiler method.
Sharon Thomas says
I do the same thing with a hand blender in a canning jar..works like a hot damn and tastes better than most restaurant Hollandaise. I also add a tiny pinch of tarragon to mine 🙂
Sarah Schultz says
It is the only way *period* to make Hollandaise! I always do it this way!
The Kitchen Magpie says
It’s way too easy LOL, you can make it at any time!
Rosaline Linhart says
oh boy ,smoked salmon eggs benny……next grocery trip for the ingredients….
Pauline Dennis says
Clare Bowers. We shld try it this way.
Clare Bowers says
Definitely… although shaking it in the baby bottle works a treat as well cause I dont have a blender \U0001f606
Lakeisha Coley says
Sauce looks delicious
Tammi jo says
Can I use margarine instead of butter to lower the cost to make the sauce? Or is their another subsituite for butter?
Dani says
Actually, the problem here is that the butter needs to be clarified before using it, the milk products in the butter cause the sauce to be unstable and seperate and/or curdle easily.
To clarify butter, put the unsalted butter on low simmer in a pot and skim the top of the butter every few minutes to clear the milk products that become seperated and float to the top.
Takes a bit of extra time, but makes a magical difference in the sauce 🙂
Cheers
Karlynn says
Ironically I just screwed it up by re-heating it this morning, with company here everything was made at different times, and I tried to nuke it a little and it completely curdled.I should KNOW better! But in the blender, the key might be to make sure the butter is very hot, and very slowly pour it in, then it cooks the egg yolk without making it into chunks of egg yolk. Perhaps the food processor doesn’t whip it enough? I do know the butter has to be added sloooooowly. Good luck with the next batch, I hope it works for you!
Chris says
Wife and I tried out this hollandaise this morning. We don’t have a blender, so we used the food processor, instead. It seems like the sauce broke. Any suggestions? It was still tasty, but I didn’t get the creamy consistency that I think I was looking for.
I’m going to try again, I’m just not sure where I screwed up.