Easy Hollandaise Sauce in the Blender
Homemade Hollandaise sauce doesn't have to be intimidating. Easy Hollandaise sauce in the blender is ready in minutes and requires no whisking!
Servings 1 cup
- 2 large egg yolks room temperature
- 1/4 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- 8 tablespoons unsalted butter melted and brought to room temperature
- Juice of 1 lemon
- Hot water as needed to thin the sauce
Blend egg yolks, salt, and cayenne pepper in a blender until smooth.
With the blender still running, add half of the melted butter. Add half of the lemon juice. Repeat with remaining butter and lemon juice.
Season with salt and pepper to taste.
Serve immediately. Sauce will keep for up to two hours at room temperature. Do not refrigerate or heat Hollandaise sauce.