Master the art of hollandaise with this foolproof, 5-minute Blender Hollandaise, which readers call “easy and delicious,” “my secret weapon,” and “my family loved [it]!” With its rich, buttery texture and perfectly balanced tang, this sauce is a game-changer for home cooks. Follow my expert tips and proven techniques to ensure a flawless sauce every time!
If you are looking for a Hollandaise Sauce without all the calories, my Greek Yogurt Hollandaise Sauce is also a fabulous alternative.
Why you’ll love Blender Hollandaise
Rich and creamy Hollandaise is a “special occasion” sauce in my book because it’s rich, decadently creamy, tangy, buttery, and drinkable delicious. However, many people are intimated by making it-so I bring you EASY Blender Hollandaise Sauce! Here’s why you’ll love it:
What is Hollandaise Sauce?
Hollandaise sauce is so good; it’s one of the five mother sauces in French cuisine (despite the origin of the Dutch name). AKA, you need a Hollandaise recipe in your life!
Classic Hollandaise Sauce is an emulsified sauce that whisks lemon juice and butter with egg yolks over a double boiler. Although simple, this method can often curdle or break—but not Blender Hollandaise Sauce! With this recipe, you never have to be afraid or intimidated by it again!
I’m not sure where Blender Hollandaise Sauce first originated, but it’s documented in Julia’ Child’s “Mastering the Art of French Cooking,” where she describes, “the technique is well within the capabilities of an 8-year-old child.” Now, that’s what I’m talking about. Why double boil and whisk and whisk when the blender can do all the work? So, let’s get to it!
Easy Hollandaise Sauce Blender Ingredients
Let’s take a closer look at what you need to make this blender hollandaise (measurements in the printable recipe card at the bottom of the post):
How to make Hollandaise Sauce in a Blender
Let’s take a closer look at how to make Blender Hollandaise Sauce with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
- Prep Ingredients: Add egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper to a blender. We get the blender ingredients ready first so we can add the butter while it’s still very hot.
- Melt Butter: Add the butter to a glass measuring cup and cover it with a paper towel or plastic wrap (so it doesn’t splatter). Heat the butter in the microwave for about 1 minute or until it is completely melted and very hot. The butter must be hot for the Hollandaise to thicken.
- OR Melt Butter in a Saucepan: Alternatively, melt the butter over medium heat in a small saucepan until melted, hot, and foamy (but not boiling, so it doesn’t steam away, and don’t let it burn!). Transfer it to a measuring cup or something with a spout so it’s easy to pour.
- Blend: Cover the blender and blend egg, lemon juice mixture (without butter) at top speed for 20 seconds. The friction of the blades will gently heat the yolks and the blending will add some air to make the Hollandaise lighter.
- Add Butter: Turn the blender to low speed and remove the cover insert. Continue to blend at low while pouring the melted, hot butter in a slow, steady stream. The blender should run the entire time, and you should carefully pour the butter slowly.
- Thicken: Cover the insert and blend on high speed until thickened. If it isn’t thick, just keep blending on high until it is. The blades’ friction at high speed will cause the sauce to thicken.
- Adjust to Taste: Once the Blender Hollandaise Sauce is thickened, taste and add additional lemon juice, cayenne, salt and pepper to taste if desired.
- Adjust Consistency: If you want the Blender Hollandaise Sauce thicker, continue to blend on highest speed until thickened. If you want a thinner consistency, add a little warm water and pulse to combine.
Raw Eggs Note
You might be a little wary of using raw egg yolks in this Blender Hollandaise method as opposed to the classic method, where they are cooked over a double boiler. Using egg yolks is a common practice in Caesar Salad Dressings, Chocolate Mousse, etc., and the friction of the blender and the scalding hot butter essentially “cook” the egg while blending. In fact, most Blender Hollandaise Sauce recipes don’t provide any disclaimers, but to be extra safe and for peace of mind, I suggest using pasteurized eggs.
Pasteurized eggs are a little more expensive because pasteurization destroys potential bacteria and viruses. Hence, they are completely safe to eat raw. Pasteurized eggs are heated in their shells to the exact temperature needed to help destroy bacteria—without cooking the egg. After pasteurization, the eggs are sealed with an FDA-approved, food-grade wax coating to prevent contamination and preserve product freshness.
Can you make hollandaise sauce in advance?
This Blender Hollandaise Sauce is best prepared right before serving and should take less than 5 minutes to make. If you need to make it a little in advance, then keep the sauce warm until serving by placing the blender container in a pot of hot water. You can keep in hot water for about one hour then replace the hot water. Instructions for reheating below.
How to Store Hollandaise Sauce
Hollandaise Sauce should be refrigerated within 2 hours of cooking then can be reheated per instructions below.
Can you reheat Blender Hollandaise Sauce?
Yes, Hollandaise Sauce can be made one day in advance and reheated— carefully! We need to babysit the sauce while it’s reheating or it will cook the egg yolks.
•Microwave: Add the sauce to a microwave-safe bowl. Microwave at 50% power in 15-second increments just until warm – BUT NOT HOT, whisking in between increments.
•Stove Top: Place the sauce in the top pan of a double boiler or in a bowl set over a saucepan of simmering water and heat until warm, stirring often.
What to serve with this Easy Blender Hollandaise Sauce Recipe
Aside from drinking the buttery bliss, Blender Hollandaise Sauce is famously fabulous on:
Vegetables
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Ingredients
- 4 egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard optional
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 10 tablespoons unsalted butter chopped into 10 pieces
Instructions
- Add egg yolks, lemon juice, Dijon, salt and cayenne pepper to blender. Set aside.
- Add butter to a glass measuring cup and cover with a paper towel or plastic wrap (so it doesn’t splatter). Heat butter in the microwave for about 1 minute, or until completely melted and very hot.
- Cover blender and blend mixture (without butter) at top speed for 20 seconds. Reduce to low and remove the vent from the blender lid and continue to blend while pouring in melted butter in a slow steady stream then immediately cover.
- Increase speed to highest power and blend until thickened. If it isn’t thick, just keep blending on high until thickened.
- Keep the sauce warm until serving by placing the blender container in a pot of hot water.
Notes
How to Reheat Hollandaise Sauce
- Microwave: Add Blender Hollandaise Sauce to a microwave safe bowl. Microwave Sauce at 50% power in 15-second increments just until warm – BUT NOT HOT, whisking in between increments.
- Stove Top: Place the Hollandaise in the top pan of a double boiler or in a bowl set over a saucepan of simmering water and heat just until warm, whisking often.
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Tiffany Verloop says
Our family loved the Blender Hollandaise Sauce and it was so easy to prepare compared to traditional Hollandaise.
Jen says
YAY! I love hearing that Tiffany, thank you so much!
Sandra G Cordova says
Can you freeze the hollandaise sauce for use at a later date?
Jen says
No I don’t recommend freezing it or the texture will become funny. Sorry!
Denise says
can you use an immersion blender
Jen says
Hi Denise, the blender is the best option here. Enjoy!
Karen says
Delicious and easy! I had the ladies over and served your eggs benedict casserole with this sauce. I waited to make the sauce until we were all assembled so I could serve it warm (didn’t want to use hot water). Everybody crowded around the kitchen and was fascinated that I used a blender and not a saucepan to prepare this! Not only did everybody like it, but I promised to email your recipe to them. Now my secret weapon (you) is out there! Thanks Jen and stay healthy!!!
Jen says
Thank you so much Karen! I love the visual of everyone crowding around to see how the hollandaise was made! Thanks for taking time to comment, making my recipes and sharing the love!
Caroline Chralambides says
Sounds great but measuring butter by tablespoon seems as if it could be hit and miss. Could you give the butter weight in grams please? I am assuming this would be based on a tablespoon of butter being equivalent to 14.4 grams? I cannot imagine trying to use a tablespoon on hard or even soft buttery accuracy could not be guaranteed.
Jen says
Hi Caroline, if you use the tablespoon measurement lines on the butter package it is definitely close enough. Enjoy!
Aspen says
In this recipe are you saying to remove the blade while blending the sauce? Or what insert are you talking about. Can’t wait to try.
Jen says
Hi Aspen, I am talking about the removable vent in the lid. Enjoy!
Kathy says
This sauce is so easy and delicious! My previous recipe was enough work that I only made it occasionally.
A favorite dinner recipe for using this Hollandaise is for drizzling over breaded chicken cutlets and topping with a few capers. Thanks to your sauce recipe, I make it quite often now!
Jen says
I love hearing this is a new repeat favorite, thanks Kathy! I’m going to have to try it on the chicken like you suggested!
Hilary says
We loved the Hollandaise sauce, thank you for sharing the recipe and making it so easy!
Jen says
I’m so pleased it was a hit!