Blender Hollandaise Sauce

4.50 from 2 votes

Silky, buttery blender hollandaise sauce is made with egg yolks, fresh lemon juice, and melted butter. It's an easy, foolproof recipe perfect for Eggs Benedict, vegetables, seafood, and more!

Course Brunch, Sauces and Seasonings

Cuisine French

Prep Time 7

Cook Time 0

Total Time 7

Servings cup

Calories 100kcal

Author Lisa Bynum

Ingredients

3 large egg yolks, room temperature
¼ teaspoon salt
¼ teaspoon cayenne pepper
8 tablespoons unsalted butter, melted and brought to room temperature
Juice of ½ a lemon (about one tablespoon)
Hot water, as needed to thin the sauce
Additional salt and pepper as needed

Instructions

Blend the egg yolks, salt, and cayenne pepper in a blender until smooth.
With the blender running, add half of the melted butter in a slow and steady stream. Steam in half of the lemon juice. Repeat with the remaining butter and lemon juice.
Adjust the seasoning with additional salt and pepper to taste.
Serve immediately. The sauce will keep for up to 2 hours at room temperature.

Video

Notes

Use room temperature egg yolks. Cold yolks can prevent the sauce from emulsifying properly.
Let the butter cool slightly before adding. If it’s too hot, it can cook the eggs and cause the sauce to break.
Add hot water slowly. Start with 1 teaspoon at a time to reach your desired consistency. A little goes a long way.
Blend continuously while adding butter. A slow, steady stream helps create a stable emulsion.
Serve immediately. Hollandaise is best fresh but can sit at room temperature for up to 2 hours.
If the sauce separates, don’t panic. Blend in 1 teaspoon of hot water to help bring it back together.

Note: This recipe yields about 1 cup of sauce, which serves approximately 4 people (about 2–3 tablespoons per serving). If using as a light drizzle over vegetables or seafood, it can stretch to serve 6–8 people.

Nutrition