Blender hollandaise is a fast, reliable way to make the rich, buttery sauce you love for brunch—ready in about 5 minutes. Smooth, creamy, and bright with lemon, it’s ideal for drizzling over eggs, vegetables, or seafood without the usual fuss of a stovetop emulsion.
You don’t need a restaurant or a lot of skill to enjoy classic hollandaise at home. This blender method removes the arm-work of whisking while still producing a silky, luscious sauce that elevates eggs Benedict, roasted asparagus, salmon, crab cakes, and more.
Ingredients
For a batch that serves about 4–6:
- Egg yolks — discard or reserve the whites for another use
- Fresh lemon juice — gives the sauce its bright tang
- Dijon mustard — a small amount adds depth and stability
- Salt and cayenne pepper — season to taste
- Unsalted butter — one stick plus 2 tablespoons (about 10 tablespoons total), cut into slices and melted
Method
This blender hollandaise comes together quickly and reliably.
- Add the egg yolks, lemon juice, Dijon mustard, salt, and a pinch of cayenne to the blender. Set the blender aside while you heat the butter.
- Place the butter in a heatproof measuring cup and microwave or warm on the stove until completely melted and very hot.
- Cover the blender and blend the yolk mixture on HIGH for about 20 seconds.
- Reduce the blender speed to LOW. Remove the small vent cover in the blender lid and, with the blender running, slowly stream the hot melted butter into the mixture in a steady thin stream.
- When all the butter is incorporated, replace the vent cover, increase speed back to HIGH, and blend just until the sauce thickens and is glossy.
- Serve immediately. The sauce is best fresh but can be stored briefly (see storage tips).
Serving Ideas
Hollandaise is the signature finishing sauce for eggs Benedict, Florentine, and Royale, but it’s also excellent with:
- Asparagus
- Broccoli and cauliflower
- Artichokes
- Salmon and other fish
- Crab cakes and shellfish
- Roasted or mashed potatoes
- Breakfast skillets and hash
Storage and Reheating
Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over a double boiler or in a heatproof bowl over simmering water, stirring frequently and warming just until heated through to avoid breaking the emulsion.
Tips for Success
- If you won’t serve the sauce immediately, keep the blender jar warm by sitting it in a bowl of hot water until ready to use.
- Temperature matters: the butter should be hot (roughly 130–145°F) so the emulsion forms without scrambling the yolks. Too cool and the sauce may not thicken; too hot and the yolks can curdle.
- Pour the butter very slowly into the running blender to temper the yolks and create a stable emulsion. A steady, thin stream is key—don’t dump it in all at once.
- Don’t try to shortcut by adding everything to the blender at once; following the steps produces a smoother, silkier sauce.
Quick Recipe Card
Blender Hollandaise Sauce (about 4–6 servings)
- 4 egg yolks
- 1 tbsp fresh lemon juice
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- 1/8 tsp cayenne pepper (or to taste)
- 10 tbsp unsalted butter, cut into slices and melted
Blend yolks, lemon juice, mustard, salt, and cayenne on HIGH for 20 seconds. With blender on LOW, slowly stream in hot melted butter. Once incorporated, blend on HIGH until thickened. Serve immediately.
Make this blender hollandaise when you want a fast, dependable way to upgrade brunch—rich, smooth, and ready in minutes. Enjoy!