Blender Hollandaise Sauce

close up of sauce pouring over eggs benedict

Course: Sauce

Cuisine: French

Keyword: blender hollandaise sauce, brunch sauce, easy hollandaise sauce, eggs benedict sauce, hollandaise sauce, hollandaise sauce recipe, homemade hollandaise, lemon butter sauce, sauce for asparagus, sauce for salmon

Prep Time: 2

Cook Time: 5

Total Time: 7

Servings: cup

Calories: 1405kcal

This blender hollandaise sauce is rich, silky, lemony, and easy to make in minutes. Perfect for eggs Benedict, asparagus, salmon, and brunch recipes.

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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

Storage: Store leftover hollandaise in an airtight container in the refrigerator for up to 1 day. Because it contains egg yolks and butter, it is best the day it is made.

To rewarm, use very gentle heat. A bowl set over warm water works better than a microwave, which can overheat the sauce too quickly and cause separation.

Freezing: I don’t suggest freezing hollandaise sauce since it does use raw eggs and is an emulsion. It will separate and be yucky when thawed with a much higher change of having related food illness.

Nutrition