Blender Hollandaise Sauce
Blender hollandaise sauce is a quick, foolproof way to make the rich, buttery classic brunch topping right at home in just 5 minutes. Smooth, creamy, and lightly tangy with a hint of lemon, it’s perfect for drizzling over eggs, vegetables, or brunch favorites without the stress.
You don’t have to haul the family out the door for brunch if you want something special covered in hollandaise sauce.
This blender hollandaise sauce is a foolproof, fuss-free version you can make for any special occasion from Mother’s Day to Christmas.
Unlike traditional recipes, where you have to stand and whisk to emulsify the butter into the eggs, using a blender takes all of the arm work out.
Yet you still get that silky, rich, buttery, bright sauce that’s a delightful finish for eggs Benedict and roasted asparagus among other dishes.
It’s an easy upgrade that makes everything on the plate feel a little more special.
Ingredients
To make this you’ll need:
- Egg yolks– Discard the whites
- Lemon juice– Fresh is best
- Mustard– Dijon
- Spices-Salt and cayenne pepper
- Butter– One stick plus 2 tablespoons cut into 10 slices.
How to Make
Blender hollandaise sauce is very easy to make.
Just add the yolks, lemon juice, mustard, salt, and cayenne pepper to a blender.
Set it aside.
Then heat the butter in a glass measuring cup for 1 minute until it’s completely melted and HOT.
Put the lid on the blender and blend the yolk mixture on HIGH speed for 20 seconds.
After 20 seconds, turn the speed down to LOW, keeping the blender on.
Remove the vent cover in the lid and slowly pour the melted butter into the running blender in a steady stream.
Once the butter has all been streamed into the sauce, put the vent cover back onto the blender and turn the speed back up to HIGH.
Keep blending it just until the sauce thickens.
Serve immediately and enjoy!
Serving Suggestions
Hollandaise sauce is crucial in eggs Benedict, Florentine, and Royale.
It’s also delicious with:
- asparagus
- broccoli
- cauliflower
- artichokes
- salmon
- crab cakes
- shellfish
- roasted or mashed potatoes
- breakfast skillets
Storing
Store any leftover hollandaise sauce in an airtight container in the fridge for up to 3 days.
Reheat in a double boiler on the stove, stirring often, just until it warmed through to keep the sauce from breaking.
Tips and Tricks
- If not ready to serve the sauce immediately, keep the sauce warm by placing the blender in a bowl of hot water until ready to use.
- To prevent the sauce from breaking, make sure the butter is hot enough. The sauce needs to be between 130 and 145 F. Too low and the sauce won’t come together and too hot and the egg yolks will scramble.
- Adding the butter slowly also helps prevent the sauce from breaking. Start very slowly streaming the butter into the sauce mixture to give the mixture a chance to temper. And continue streaming the butter slowly and steadily rather than dumping it in all at once.
- This is one of those recipes that you can’t shortcut by adding everything to the blender at the same time. Doing that will not give you a smooth, silky sauce.
Recipes to Serve with Hollandaise Sauce
Blender hollandaise sauce comes together in 5 minutes for an easy way to upgrade brunch.
Make it and enjoy!
Looking for recipes to serve with hollandaise sauce?
Try these:
- Air Fryer Crab Cakes
- Lemon Garlic Butter Salmon Bites
- Cornbread Stuffing Crab Cakes
- Air Fryer Roasted Asparagus
- Blackened Salmon
- Quick & Easy Tuna Patties
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Blender Hollandaise Sauce (5 Minute Recipe)
Ingredients
- 4 egg yolks
- 1 tbsp lemon juice
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- 10 tbsp unsalted butter cut into 10 slices
Instructions
- Add yolks, lemon juice, mustard, salt, and pepper to a blender. Set aside.4 egg yolks, 1 tbsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp salt, 1/8 tsp cayenne pepper
- Add the butter to a glass measuring cup and heat for 1 minute, just until it's completely melted and HOT.10 tbsp unsalted butter
- Add the lid to the blender to cover and blend on HIGH speed for 20 seconds.
- Reduce the speed to LOW, keeping the blender on, and remove the vent cover in the lid. Slowly pour the melted butter into the running blender in a steady stream.
- Return the vent cover back onto the blender and increase the speed to HIGH. Continue blending just until the sauce thickens.
- Serve immediately and enjoy!
Notes
- If not ready to serve the sauce immediately, keep the sauce warm by placing the blender in a bowl of hot water until ready to use.
- To prevent the sauce from breaking, make sure the butter is hot enough. The sauce needs to be between 130 and 145 F. Too low and the sauce won't come together and too hot and the egg yolks will scramble.
- Adding the butter slowly also helps prevent the sauce from breaking. Start very slowly streaming the butter into the sauce mixture to give the mixture a chance to temper. And continue streaming the butter slowly and steadily rather than dumping it in all at once.
- This is one of those recipes that you can't shortcut by adding everything to the blender at the same time. Doing that will not give you a smooth, silky sauce.
Nutrition
