Blender Hollandaise Sauce is a quick and easy way to make a rich, creamy, and perfectly emulsified classic sauce in minutes. Made with egg yolks, melted butter, lemon juice, and simple seasonings, this easy hollandaise sauce recipe skips the traditional double boiler and uses a blender for foolproof results.
If you are looking to accompany this sauce with an egg, let me show you How to Make Perfectly Poached Eggs.
The hot butter raises the temperature of the egg yolks significantly. For most home cooks, this method is widely considered safe, especially when serving immediately.
Why I Love This Recipe
- Fast and easy to make
- Tastes amazing
- Great for brunch but also good with meats and seafood
- Take this sauce and make a Bearnaise sauce
- Only a few simple ingredients are needed
Helpful Items For This Recipe
This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge to you.
BLACK+DECKER PowerCrush Multi-Function Blender with 6-Cup Glass Jar, 4 Speed Settings, Silver
3 Pack Large Silicone Spatula for Kitchen
Pyrex Essentials (2-Pack) Glass Measuring Cups Set, (1 & 2 Cup)
Blender Hollandaise Sauce Ingredients
This recipe is so good with a big steak or roast beef, but would be just as wonderful with chicken or fish. The only drawback with this recipe is that you can’t store it at room temperature because of the fresh eggs. They say to use it within 30 min. of making to be safe. We have never had any left, so it has not been an issue. Otherwise, it must be refrigerated.
Ingredients
Egg yolks – Use good-quality fresh eggs. Depending on the color of your egg yolks will make the sauce lighter or darker.
Fresh lemon juice – Fresh as opposed to bottled is a must.
Dijon mustard – Adds the necessary tang to the sauce.
Pinch of salt – With unsalted butter, you need to salt the sauce.
Unsalted butter – Melted until hot. This needs to be very hot to make the sauce work.
Optional – Pinch of cayenne or smoked paprika.
How to Make Blender Hollandaise Sauce
1. Blend the base
Add the egg yolks, lemon juice, Dijon mustard, and salt to a blender. Blend on medium speed for 10–15 seconds, until slightly pale and frothy.
2. Add the hot butter
Melt the butter until piping hot (just shy of bubbling). With the blender running on low, slowly drizzle the butter through the lid opening. The sauce will thicken almost immediately into a smooth, glossy hollandaise. If it doesn’t, then continue to blend until it is as thick as you like.
3. Taste and adjust
Taste and adjust with more lemon or salt if needed. Add cayenne or smoked paprika if using, then blend for 1 second to combine.
4. Keep warm until serving
Transfer to a heatproof bowl and place it over warm (not hot) water. Stir occasionally. Do not place directly over heat or in the oven.
A Note on Hollandaise Color
Don’t worry if your finished hollandaise isn’t the same shade every time. The color of the sauce will vary depending on the natural color of the egg yolks you use, ranging from pale lemon-yellow to a deep golden hue. All of these are completely normal and delicious.
Why Egg Yolks Vary in Color
Egg yolk color is influenced primarily by a hen’s diet, not by freshness or quality.
- Carotenoids (natural pigments found in plants) are what give yolks their color.
- Hens fed diets rich in corn, alfalfa, or leafy greens lay eggs with darker, more orange yolks.
- Hens fed primarily wheat or soy-based feed tend to produce paler yolks.
Breed, access to pasture, and seasonal changes can also play a role.
Does darker mean better?
Not necessarily. A darker yolk doesn’t automatically mean the egg is more nutritious or fresher: It simply reflects what the hen has been eating. For hollandaise, color affects appearance, not performance. The sauce will emulsify and taste just as good regardless.
Recipe Pro Tips
Why This Blender Method Works
- Hot butter emulsifies the yolks instantly, creating a stable sauce.
- Dijon helps hold the sauce together and adds flavor, too.
- No direct heat means no scrambled eggs!
- Five minutes start to finish, making hollandaise weeknight-possible.
Tips for Perfect Hollandaise
- Butter temperature matters. If the butter isn’t hot enough, the sauce may stay thin.
- Pour slowly. Rushing the butter can break the emulsion.
- Too thick? Blend in 1–2 teaspoons warm water.
- Looks separated? Blend for a few seconds — it often comes back together.
FAQs
Can I make hollandaise ahead of time?
Hollandaise is best made fresh, but it can be held over warm water for up to 1 hour with occasional stirring.
Can I refrigerate leftovers?
Yes, for 1–2 days, though the texture may thicken. Reheat gently (see below).
Why did my hollandaise break?
Common causes include butter added too quickly, butter not hot enough, or excessive heat after blending.
Storage & Reheating
Short Hold
- Keep over warm (not hot) water for up to 1 hour, 30 minutes while serving.
- Stir occasionally.
Refrigeration
- Store in a small airtight container for up to 2 days.
Reheating
- Place the container in warm water and stir frequently until loosened.
- Whisk in warm water, 1 teaspoon at a time, if needed.
- Do not microwave — it will almost certainly scramble.
How to Use Hollandaise
- Eggs Benedict (classic, smoked salmon, or vegetarian)
- Steamed asparagus or green beans
- Roasted potatoes or hash browns
- Poached or roasted salmon
- Artichokes or spring vegetables
- Meats like beef and chicken
Pin it HERE!!
Pin it HERE!!
Blender Hollandaise Sauce
Ingredients
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard
- Pinch of salt
- ½ cup unsalted butter melted until hot
- Optional: pinch of cayenne or smoked paprika
Instructions
Blend the base
- Add the egg yolks, lemon juice, Dijon mustard, and salt to a blender. Blend on medium speed for 10–15 seconds, until slightly pale and frothy.
Add the hot butter
- Melt the butter until piping hot (just shy of bubbling).
- With the blender running on low, slowly drizzle the butter through the lid opening. The sauce will thicken almost immediately into a smooth, glossy hollandaise. If it doesn’t, then continue to blend until it is as thick as you like.
Taste and adjust
- Taste and adjust with more lemon or salt if needed. Add cayenne or smoked paprika if using, then blend for 1 second to combine.
Keep warm until serving
- Transfer to a heatproof bowl and place it over warm (not hot) water. Stir occasionally.
- Do not place directly over heat or in the oven.
Equipment
Notes
Nutrition
Comments & Reviews
Debra @ Bowl Me Over says
What a fantastic sauce, love that it’s made in the blender also!!
Florian@ContentednessCooking says
Looks fantastic! Perfect for the this season.
Kim says
I’ve tried – not successfully – to make Hollandaise in the blender. You’ve given me the courage to give it another try (and I just bought a 2lb. bag of asparagus!)
Tara Noland says
This recipe I have made quite a few times and it has not failed at all, good luck and tell me what you think.
peter @feedyoursoultoo says
Hollandaise is one of my favorite splurges. So rich and this looks great.
Jill says
Pretty good! Why must it be eaten within 30 min though?
Tara Noland says
I think that is being ultra safe for the fresh eggs.
Jill says
That’s what I thought. I’ll let you know if we have any untoward effects after we finish the sauce tomorrow night!!