Home » Breakfast & Brunch » Easy Blender Hollandaise Sauce

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. How to make Easy Blender Hollandaise: (Scroll down for full printable recipe.)

  • 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.
step-by-step pictures how to make hollandaise sauce

How to Make the BEST Blender Hollandaise Sauce Recipe

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 guesswork out of the equation.

  • Ingredients you’ll need to make homemade Blender Hollandaise Sauce: Large egg yolks, lemon juice, Dijon mustard, salt, cayenne, black pepper, melted salted or unsalted butter.
  • Kitchen tools you’ll need: A stand blender or food processor, citrus juicer, measuring cups and spoons, double boiler.
  • After making it in the blender, it’s simple to keep hollandaise sauce 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.
  • 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.
  • Store Hollandaise Sauce chilled in the refrigerator for up to 2 days.
  • Reheat in a double broiler while whisking constantly to bring it back to temperature.
Easy Blender Hollandaise Sauce

More Homemade Sauces and Dressings to Make

hollandaise sauce in a bowl with a spoon

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

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, hollandaise-sauce-recipe
Servings: 4 servings (3/4 cup)
Calories: 260kcal
Author: Melissa Sperka

Ingredients

  • 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

Instructions

  • In an electric stand blender or food processor 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.

Nutrition

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!

7 Comments

  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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating