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Get It Now- Why You’ll Love This Blender Hollandaise Sauce Recipe
- What Is Hollandaise Sauce?
- Hollandaise Sauce Ingredients
- How To Make Hollandaise Sauce In A Blender
- Tips & Troubleshooting
- Storage & Heating
- Ways To Use Blender Hollandaise
- More Homemade Sauce Recipes
- My Favorite Blender For This Recipe
- Blender Hollandaise Sauce Recipe (Easy!)
Want to learn how to make hollandaise sauce, but feel a little nervous? You aren’t alone! But have no fear, this easy hollandaise sauce recipe comes together with a simple little tool — the blender! My no-fuss method transforms basic ingredients like butter, egg yolks, lemon juice, and sea salt into a luxuriously smooth sauce. Blender hollandaise is one of my favorite ways to add a special touch to any healthy recipe, from eggs Benedict to roasted veggies, making your dishes taste even better!
Pair this luscious sauce with other brunch favorites, like my breakfast casserole, easy oven-baked bacon, or my ultimate omelette recipe. Get ready to impress at your next brunch with this foolproof recipe!
Why You’ll Love This Blender Hollandaise Sauce Recipe
- Rich, buttery and silky smooth – I love the luxurious, buttery flavor, and thanks to my blender method, there are no lumps. This sauce is downright velvety.
- Just 3 ingredients – You can make this right now if you have the basics on-hand. I always have these around, and you probably do, too!
- Ready in under 5 minutes – No need to babysit pans or whisk constantly on the stove.
- Quick and foolproof method – Simply blend for a perfect sauce — with no risk of burning or separation.
- Takes any meal up a notch – This blender hollandaise sauce adds a touch of gourmet flair to any dish.
What Is Hollandaise Sauce?
Hollandaise is a French sauce made of egg yolks, melted butter, and lemon juice. It’s a staple for eggs benedict and also often served over vegetables, like roasted asparagus.
Hollandaise Sauce Ingredients
This section explains how to choose the best ingredients for hollandaise sauce, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Butter – I prefer to use unsalted butter, so that I can control the salt separately. You can also use ghee, though the flavor will be different.
- Egg Yolks – This hollandaise recipe uses raw yolks, so be sure to use pasteurized eggs. They’ll need to be at room temperature to emulsify properly in the sauce.
- Lemon Juice – Adds a fresh, tangy zing to the sauce, and if you don’t have it on hand, you can substitute it with white wine vinegar or lime juice for a similar acidic touch.
- Sea Salt – I prefer to use sea salt, but kosher salt works just fine. You can also add a pinch of cayenne pepper or white pepper for a little kick.
TIP: There’s a quick shortcut to bring your eggs to room temperature!
If you forget to set them out ahead of time, simply place them in a bowl of warm water for a few minutes. Once they reach room temp, you can remove them and separate the yolks from the whites.
How To Make Hollandaise Sauce In A Blender
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Melt the butter. Cut the butter into chunks and place it into a glass measuring cup. Microwave just until melted. (You can also melt the butter in a small pot or pan instead.)
- Blend the yolks and lemon juice. In a blender, blend the egg yolks and lemon juice together at a high speed for several seconds.
- Add the butter and blend again. While the blender is running, pour in the hot butter in a thin stream. Blend until it looks thick and bubbly.
- Season. Sprinkle blender hollandaise sauce with sea salt to taste. You can stir or give it a quick blend to disperse the salt. Enjoy while it’s still warm or at room temperature.
Tips & Troubleshooting
Hollandaise can split if it gets too hot or too cold, and sometimes it’s not the thickness you want at first. Here are some tips for fixing these issues:
- How to thicken – If your blender hollandaise sauce is too thin, you can add more melted butter while blending until it reaches the desired consistency.
- If it splits after heating – Sometimes adding a splash of cold water can help.
- If it breaks after cooling – Rescue the split hollandaise by whisking in some hot water.
- Prepare fresh for best results – Separation happens with either cooling or overheating, so it’s best to prepare this sauce right before you want to enjoy it. It takes just a few minutes, so make it last when the rest of your meal is ready.
Storage & Heating
- Store: Hollandaise is really best fresh, and most recommendations are to throw it out after an hour, as it’s made with raw egg yolks. If you want to save it for later, it’s best to use clarified butter (ghee) instead of regular butter. This will help with separation. That being said, I’ve successfully been able to store blender hollandaise made with regular butter in the fridge for a couple of days. Let it sit on the counter to come to room temperature before serving.
- Keep warm: I don’t recommend reheating hollandaise, as it will almost certainly separate. However, you can keep it warm in a stainless steel bowl or thermos. My favorite method is to pour hot water into the vessel, then empty it and dry. Now you can pour in freshly made hollandaise sauce and it will stay warm without separating.
- Freeze: Results are mixed on this. Sometimes it comes out okay, and sometimes it separates. If you want to chance it, freeze the sauce for up to 1 month and thaw at room temperature. If it separates, blend until emulsified again, or you can try the tips above.
Ways To Use Blender Hollandaise
Once you make this easy hollandaise sauce, you’ll want to drizzle it on everything! Here are my favorite recipes to serve with it:
- Eggs Benedict – This is the most popular way to use it! Layer Canadian bacon or ham and a poached or coddled egg over English muffins, then drizzle with this blender hollandaise. Or, drizzle it over my eggs benedict casserole for a complete brunch.
- Eggs – Don’t stop with eggs benedict! I like to drizzle this silky sauce over all kinds of egg recipes! It tastes amazing over a spinach quiche, drizzled on egg muffin cups, and even over my steak and eggs.
- Asparagus – Another popular pairing! I use homemade hollandaise sauce for my creamy asparagus casserole, but you can drizzle it over simple roasted asparagus, quick sauteed asparagus, crispy air fryer asparagus, and even grilled asparagus.
- Sauteed Veggies – I love this blender hollandaise with sauteed broccoli the most, but have also enjoyed it over sauteed veggie mix or green beans.
- Roasted Veggies – Add a creamy, luxurious touch to any roasted veggie recipe. Try it on roasted cauliflower, broccoli, or even brussels sprouts. It’s particularly delicious over spring veggies, like roasted artichokes.
- Potatoes – I usually use it with runny baked eggs and hashbrowns, but it’s also delicious on oven roasted potatoes and for a lighter option, roasted rutabaga.
More Homemade Sauce Recipes
Sauces can upgrade any meal! Check out these other homemade sauce recipes – they’re fun to make and super tasty, just like this blender hollandaise sauce:
My Favorite Blender For This Recipe
For the fastest hollandaise sauce in a blender, I use this high-powered one. It’s also perfect for hot soups, smoothies, nut butters, and everything in between!
Blender Hollandaise Sauce Recipe (Easy!)
This easy blender hollandaise sauce recipe is ready in minutes with just 3 ingredients. It's delicious on eggs, veggies, & more!
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Cut the butter into tablespoon-size chunks and place into a glass measuring cup with a spout. Microwave for about 30-45 seconds, just until melted. (Alternatively, melt over medium-low heat in a small saucepan on the stove.)
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Meanwhile, combine the egg yolks and lemon juice in a blender. Blend at high speed for 10 seconds.
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Remove the center cap of the blender (the one that allows adding something while the blender is running) and slowly pour in the melted butter in a thin stream, with the blender continuing to run on high.
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Season with sea salt to taste. If the sauce is too thick, blend in a few drops of warm water as needed to thin it out.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 2 tablespoons
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
26 Comments
Katie
1This is such a tricky sauce to master but this recipe makes it easy!
Candice
0I recently prepared the blender hollandaise sauce for brunch and it turned out well. The sauce was smooth and added a creamy touch to the eggs enhancing the overall flavor. The process was straightforward making it a convenient choice for a delicious brunch addition.
Crystal
0This hollandaise sauce is so rich and velvety. I added a pinch of cayenne pepper for that extra spicy kick. Drizzled it over your eggs benedict casserole and it completed my delicious brunch.
Sadie
0We went a little crazy getting hens for our backyard (which has a Meyer lemon tree in it!) and now we have more eggs than we know what to do with. Pouring this over poached eggs is one of our favorite ways to use up a bunch of eggs. So easy and delicious.
Alice
0My blender has been living in my storage for a very long time. I’m so glad I pulled it out to make this sauce. It was the perfect complement to my bland vegetables. Thanks for sharing this recipe!
Jackie
0I had some roasted veggies last night and I came across this recipe! I wanted to elevate my meal so I made this sauce. It was super easy and doesn’t require a lot of ingredients so I had a totally hassle-free experience while making this. Loved the flavors and the texture of the sauce. Definitely making this again!
Sherri Wooldridge
0Yep, easy and yummy hollandaise!. I think having a note about preparing it immediately before serving would help, or instructions on how to keep it warm til needed.
Maya | Wholesome Yum
0Hi Sherri, Thank you for the suggestion! I’ve added this information to the post above.
Bonnie
0I have just started Keto and found this site. Thank you for the great recipes and how they are presented. I don’t need to go anywhere else.
Tracy
0I’m curious regarding your use of raw eggs. I thought there was risk of salmonella using raw, unless they were pasteurized eggs. Maybe coddle egg. Yet I see no reference or note to this effect. I’d really appreciate hearing back from you on this matter. I am looking forward to baking the artichoke I’ve found & probably look for other recipes.
Wholesome Yum D
0Hi Tracy, As noted in the post, be sure to use pasteurized eggs in this recipe.
Barbara Pitts
0I use a Sou Vide and pasteurize my eggs for this and for Caesar dressing. You can also buy pasteurized eggs at some larger grocery stores.
Julie
0Please excuse my ignorance but what cooks the egg yolks? ?Thank you
Wholesome Yum D
0Hi Julie, The eggs are partially cooked from coming in contact with the hot butter, but they are not fully cooked. That’s why it’s important to use fresh, pasteurized eggs.
Pamela
0This was the easiest and delicious hollandaise!
Kate
0We made this sauce and I couldn’t happier! This is the first time that I am making a hollandaise sauce without it back-firing on me, thank you!
Amy L Huntley
0This Hollandaise Sauce is the perfect combination on flavors! We love putting it on other entrees too. So delicious and simple to make!
Kristyn
0The blender makes it so easy!! We love this over veggies! Love how creamy & tasty it is!
Natalie
0Loving this blender version!! We use it on so many things. It brings so much flavor to whatever you pour it on.
Julia
0I had never made Hollandaise sauce myself but this was so easy!
Danniie
0What a great time saving hack. Perfect for a delicious and easy breakfast.
Claudia Lamascolo
0Wow I just love eggs benedict and this is the perfect sauce for them never tried it until I saw how easy you made it! Thanks
Julia
0Finally, I have found a recipe, that really explains step by step how to make Hollandaise sauce. And how easy is to make it, love this recipe.
Blair
0I love this easy recipe. So good!
Heather
0do you think this could be made with a stick blender? Its quite similar to homemade mayonaise,,,,
Wholesome Yum M
0Hi Heather, I have not personally tested this with a stick blender, but it will probably work fine. Please let us know if you decide to try it!