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Easy Blender Hollandaise Sauce

This Easy Blender Hollandaise Sauce makes an impressive addition to any meal. It gives a rich finish to eggs benedict, fish, chicken or vegetables for a holiday meal. The buttery lemon flavor and ease of preparation when using this blender method, will have you coming back to it over and over again.

Easy Blender Hollandaise Sauce

Easy Blender Hollandaise Sauce

If you mention making homemade hollandaise sauce people are often intimidated. This quick method takes the challenge out of making it yourself. Eggs Benedict is an uber popular breakfast and brunch dish and something we often think of as a restaurant treat. Make Eggs Benedict yourself using this simple recipe made in your blender or serve it drizzled on vegetables, and you can enjoy restaurant fare in your own home.

step-by-step pictures how to make hollandaise sauce

This Blender Method Will Have You Hooked

Classic hollandaise sauce preparation can be challenging. If you aren’t mindful, the sauce can break even when carefully following the recipe instructions. Once you make this blender variation, you’ll be hooked as it takes the guess work out of the equation. After making it in the blender, it’s simple to keep warm in a double boiler until serving. This is especially helpful for holiday brunch meals and special occasions when you need to do a bit of the prep work in advance.

Easy Blender Hollandaise Sauce

Other Ways To Use Hollandaise Sauce

This homemade hollandaise would be delicious drizzled over this Baked Salmon from Fifteen Spatulas. You could also use it drizzled over Baked French Eggs, Roasted Asparagus or Salmon Patties found in the MSSK recipe index. I also have a recipe for classic Eggs Benedict that uses his hollandaise for a rock star way to start your day. Regardless, you can’t go wrong.

hollandaise sauce in a bowl with a spoon

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Easy Blender Hollandaise Sauce

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, brunch, Sauce
Cuisine: American, French Inspired
Keyword: easy-blender-hollandaise-sauce
Servings: 4 servings (3/4 cup)
Calories: 260kcal
Author: Melissa Sperka


  • 4 large egg yolks
  • 2 Tbsp lemon juice
  • 1/4 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp cayenne
  • dash freshly ground black pepper
  • 1/2 cup butter melted


  • In an electric stand blender combine egg yolks, lemon juice, Dijon, salt, cayenne, and freshly ground black pepper.

  • Process on high speed until slightly thickened and lemon colored.

  • Turn blender to low speed; add butter to yolk mixture in a slow steady stream.

  • Turn blender to the high speed setting and process until thickened, around 30-40 seconds

  • On the stovetop pour into a double boiler or a glass bowl over hot, not simmering, water to keep warm until serving.


Serving: 1serving | Calories: 260kcal | Carbohydrates: 1g | Protein: 3g | Fat: 28g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 245mg | Sodium: 360mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 981IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. An absolute tips. My favourite breakfast when eating out is “Eggs Benedict” because of the Hollandaise Sauce as I’ve always been weary of making it myself. Now I can have my “Eggs and eat it too” at home. thank you so much, you’re a life-saver.

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