Blender Hollandaise Sauce
This blender hollandaise comes together in just a few minutes, creating a smooth, velvety sauce with a bright, buttery flavor. It’s perfect for drizzling over eggs Benedict, roasted vegetables, asparagus, or seafood.
Servings: 1 cup
Calories: 992kcal
Equipment
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.
Notes
See the post for more information, photos and tips.
Nutrition
Serving: 16 1 Tablespoon | Calories: 992kcal | Carbohydrates: 3g | Protein: 10g | Fat: 106g | Saturated Fat: 63g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Trans Fat: 4g | Cholesterol: 827mg | Sodium: 66mg | Potassium: 105mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 3618IU | Vitamin C: 6mg | Calcium: 99mg | Iron: 2mg