Think Hollandaise sauce is hard to make? Think again! I have a no-fail method of making Hollandaise sauce at home—whip it up in a blender!
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Like poached eggs (which, coincidentally, are often served with Hollandaise!), Hollandaise sauce has a reputation for being difficult and fussy. It’s the kind of thing people have at restaurants but never make at home because they’re sure it won’t turn out right.
But when you make it in a blender, Hollandaise sauce is pretty much fail-proof!
Easy Hollandaise Sauce Recipe
So yes, this sauce recipe isn’t exactly traditional—but the traditional method requires a whole lot more effort, and it’s also more likely to curdle and not turn out right. I don’t know about you, but I’m not in the mood for that kind of stress when making eggs Benedict breakfast—at least not before I’ve had coffee!
Even without using the classic method, this blender sauce is creamy, silky, and rich. In other words, it’s everything you love about Hollandaise, without all the work. I’d say that’s a win!
Ingredients For Hollandaise Sauce
- Unsalted butter – You can use salted butter, but you’ll need to omit the added salt.
- Egg yolks
- Lemon juice – Use fresh if possible.
How to Make Hollandaise Sauce in a Blender
- Start the Sauce: Add the egg yolks, lemon juice, and salt to a blender and blend until frothy.
- Add the Butter: With the blender running, slowly pour in the hot melted butter. Continue to blend until the sauce is thick and creamy.
- Serve: Pour the sauce into a small bowl. If you’re not using it immediately, place a piece of plastic wrap on the surface, which keeps the sauce from forming a skin over the top.
Adding the butter slowly is key. If you dump it all in at once, it can cause the sauce to separate.
How To Store Leftover Hollandaise Sauce
Hollandaise isn’t well-suited for storing. If you do have leftovers, you can refrigerate it in an airtight container for a day or two, then warm it up in a double boiler.
Use Hollandaise to make Eggs Benedict, or spoon it over poached salmon, steamed broccoli, or asparagus.
No, Hollandaise isn’t cooked; it’s warmed with the hot butter. You can use pasteurized eggs if you’re concerned about not cooking the eggs.
Hollandaise sauce is usually served warm or at room temperature, so neither not nor cold!
- 10 tablespoons unsalted butter if using salted butter, omit the added salt
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 2 tablespoons water if needed
- In a blender, combine egg yolks, lemon juice, and salt and blend until frothy. .
- With blender running, pour in hot melted butter in a very thin stream, blending until sauce is thick and emulsified. Add water if needed to thin slightly.
- Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface so it doesn’t form a skin. Set aside.