This blender hollandaise sauce gives you the rich, silky flavor of classic hollandaise without the stress of whisking it by hand over the stove. If you want an easy sauce for eggs Benedict, asparagus, salmon or brunch, this quick blender method is fast, reliable and beginner-friendly.
I can not take credit for this method. It isn’t anything new, it is actually the way Julia Child’s made hollandaise sauce and has been repeated time and time again by famous chefs down to America’s Test Kitchen and Serious Eats.
Why This Blender Hollandaise Works
- The blender creates a fast, stable emulsion.
- The sauce gets gently warmed from the blending process.
- Dijon adds flavor and helps support the emulsion.
- Lemon juice balances the richness so it doesn’t taste flat or greasy.
- It’s faster and more beginner-friendly than stovetop hollandaise.
What is Hollandaise Sauce?
Hollandaise sauce is a classic French sauce made from egg yolks, butter, and lemon juice, blended into a rich, velvety emulsion. It is known for its smooth texture, buttery flavor, and pale golden color, and is often served with eggs Benedict, asparagus, broccoli, crab cakes, steak, and seafood dishes like smoked salmon. Whether it shows up at brunch or on a steakhouse menu, hollandaise sauce adds a luxurious finish to both simple vegetables and elegant entrees.
Traditional hollandaise sauce is made by whisking egg yolks and butter over gentle heat until thick and creamy, but that method can be tricky and easy to overcook. A blender hollandaise sauce is a much easier, foolproof option because it quickly emulsifies the eggs and butter without the stress of standing over the stove. The result is a smooth, rich, and silky sauce that tastes just as elegant, but is simple enough for home cooks to make in minutes.
Ingredients You Need for Blender Hollandaise Sauce
You only need a handful of simple ingredients to make this blender hollandaise sauce. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Egg yolks – These create the creamy base of this sauce, as well as play a big role in the emulsification process.
- Fresh lemon juice
- Unsalted butter
- Dijon mustard
- Fine sea salt
- Hot sauce
- White pepper
How to Make Blender Hollandaise Sauce (Step-by-Step)
You can have this creamy sauce ready in no time with these simple steps.
- Blend egg yolks, mustard and lemon juice. Combine egg yolks, Dijon mustard and lemon juice in a blender. Cover, and blend on high. The mixture will blend and start to lighten.
- Slowly pour in butter. Reduce blender speed and take out the middle stopper in the center of the lid. Slowly pour in butter in a steady stream while the blender is running. You might get a few spits and spatters.
- Mix until thickened. Continue to mix until sauce has thickened, which will happen within one minute.
- Add seasonings and hot sauce. Add salt and optional hot sauce or white pepper, pulse to blend.
- Heat slowly. Sauce will be semi-warm from agitation in the blender, but you can heat further by setting the whole blender in large bowl of hot water or place sauce in a double boiler sauce pan on low heat, stirring constantly.
How to Fix Broken Hollandaise Sauce
Blend a fresh egg yolk with a teaspoon of warm water, then slowly drizzle in the broken sauce until it comes back together.
Chef’s Tips
- Use warm melted butter, not scorching hot butter. Too hot and you risk scrambling the yolks.
- Room temperature egg yolks blend more smoothly and emulsify faster.
- A small blender works better for small batches. In a giant blender, the blades may not catch the yolks well.
- If the sauce gets too thick, add 1 teaspoon warm water at a time until it loosens.
- If it breaks, blend in 1 fresh yolk plus 1 teaspoon warm water, then slowly drizzle in the broken sauce.
- Serve warm, not hot. Hollandaise is a diva. She likes gentle heat and will absolutely throw a fit if overheated.
- Taste before serving. Sometimes it needs one more squeeze of lemon or pinch of salt to really wake up.
The Best Ways to Use Hollandaise
What can you serve blender hollandaise sauce with? The possibilities are endless and not just limited to breakfast. Here are some of my other favorites:
- Steak
- Seafood
- Sautéed or baked vegetables
- Breakfast foods
And if you want to go the traditional route with benedicts, here are my favorite combos:
- Classic Eggs Benedict– ham, poached eggs, chives
- Crab Cakes Benedict- crab cakes poached eggs, Boursin cheese
- Southwestern Benedict- Boursin cheese, salsa verde, poached eggs
- Roast Beef Benedict- roast beef slices, poached egg, chives
- Tex-Mex Benedict- shredded beef, easy homemade salsa, poached eggs
- BBQ Benedict- pulled pork, poached eggs, BBQ sauce, scallions
Frequently Asked Questions
Yes! It is! So is mayonnaise. If you are worried, you can always buy pasteurized eggs. You can also gently warm hollandaise sauce in a double boiler, but be careful to not heat over 150 degrees F or you risk the sauce cooking and become grainy.
They are the same base, but Béarnaise has some added flavors like shallots, peppercorns and fresh herbs like tarragon.
It’s a thick, creamy sauce that is yellow in hue. The actual shade of yellow will vary depending on the egg yolk and added ingredients. I, personally, like a lemony, fresh and bright hollandaise with a bite of acidity, but not a lot of pepper. Some people prefer to add cayenne pepper.
The number one reason is that the sauce got too hot. Hollandaise sauce can be warm, but not hot. But when it comes down to it, Hollandaise sauce is an emulsification and those are, by definition, unstable. Make sure you stir to keep those molecules together. The BEST way to make this happen or fix the issues is to give it a whirl in your blender.
Usually the butter was added too quickly, the ingredients were too cool, or the blender blades didn’t fully catch the yolks.
More Delicious Breakfast Recipes
They say breakfast is the most important meal of the day- here are some of my breakfast favorites.
Blender Hollandaise Sauce
Equipment
Ingredients
- 4 egg yolks
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ½ cup unsalted butter , melted
- 1/4 teaspoon fine sea salt
- ¼ teaspoon hot sauce , optional
- 1/4 teaspoon ground white pepper , optional
Instructions
- Combine the 4 egg yolks, 1 teaspoon Dijon mustard and 1 tablespoon fresh lemon juice in a blender. Cover, and blend on high for 1-2 minutes. The mixture will blend and start to lighten.
- Reduce the blender speed and take out the middle stopped in the center of the lid. Slowly pour in the melted ½ cup unsalted butter in a steady stream while the blender is running.
- Scrape down the side and continue to mix until sauce has thickened, approximately 1 minute.
- Add the 1/4 teaspoon fine sea salt and optional ¼ teaspoon hot sauce or 1/4 teaspoon ground white pepper, pulse to blend.
- The sauce will be semi-warm from agitation in the blender, but you can heat further by setting the whole blender in large bowl of hot water or place sauce in a double boiler sauce pan on low heat, stirring constantly.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
Another Five Star ⭐️⭐️⭐️⭐️🌟 recipe from Savory Experiments. Simple to make, absolutely delicious, a no fail recipe. I used my immersion blender in a small jar and had perfect results! Doubled the recipe to have Hollandaise on freshly roasted asparagus, and eggs Benedict for breakfast.
Egg benedicts for Sunday brunch is my idea of a great Sunday breakfast, so learning that I can make the Hollandaise sauce in a blender is one of the coolest trick ever. Thank you for sharing this. 🙂
I am absolutely one of those people intimidated by hollandaise sauce, but you make it sound so easy. I can’t wait to try this for my next brunch!
I had been wanting to make hollandaise at home but haven’t tried until this recipe. Thank you for making such an easy recipe!
I had no idea how easy a hollandaise sauce was to make! Kind of loving that it has dijon mustard in it!
I love how simple and easy you made this! The faster the better when it comes to breakfast