How to make Hollandaise Sauce (Blender)

Hollandaise sauce being poured over a poached egg and ham on a biscuit, served on a white plate.

How to make Hollandaise Sauce (Blender)

A classic, delicate sauce made from egg yolks and butter, this Blender Hollandaise Sauce recipe makes it super easy to get perfect results!

Course Breakfast

Cuisine American

Prep Time 5

Total Time 5

Servings

Calories 249kcal

Author Kylee Ayotte

Equipment

Ingredients

3 large egg yolks
2 tablespoons fresh lemon juice divided
1/2 cup butter
cracked pepper

Instructions

Get prepped

Separate 3 large egg yolks (discard the whites), juice the lemon and get your blender ready.

Melt the butter

Melt 1/2 cup butter in small saucepan until hot and foamy (do not brown). You can melt the butter in the microwave, if you prefer.
Discard the foam from the butter.

Blend

Add the egg yolks and half of the 2 tablespoons fresh lemon juice to blender and blend for 30 seconds (don’t forgot to put the lid on!). The heat from blending will help make your sauce thick.
Open the top and with the blender running, slowly stream the hot butter in a steady, thin stream.
Add cracked pepper then taste the sauce, adding the remaining lemon juice if you like it super lemony.

Keep warm

Use immediately or keep warm by adding the sauce to a bowl and setting it in another bowl filled with warm, simmering water.

Notes

Let the butter cool slightly. You do NOT want to use steaming hot butter, that’s what can cause your sauce to “break”

Add a little cayenne pepper to the hollandaise for a kick.

Use dill OR parsley on top to make it pretty!

Make sure you serve the hollandaise as soon as you can after it’s made. It will congeal in a not so pretty way if you leave it! (keep it warm by setting it in a stainless steel bowl, and setting the bowl in ANOTHER bowl, with simmering water in it (but with the bowl not touching the water).

If you have a double boiler to keep the sauce warm, that works too!

Nutrition