Easiest Hollandaise Sauce: It’s made in a blender!

Find out how to make Hollandaise Sauce in the blender. It’s rich, creamy, delicious and ready in minutes with barely any effort.

I love Hollandaise Sauce. On poached eggs, on asparagus or licked off a spoon.

But I only made it once. It was such a pain. You have to do a lot of whisking in a double boiler to slowly thicken the eggs without cooking and scrambling them. Here’s a basic Hollandaise recipe. See what I mean by all that whisking?

Easy Hollandaise Sauce Made Quickly in the Blender

Learning to make it in a blender changed everything. It’s so easy to do. And no whisking. None at all!

Separate the eggs. You only need the yolks here.

Separating Eggs to make hollandaise sauce

You put egg yolks in a blender with a bit of lemon juice and a pinch of cayenne.

Egg yolks, lemon juice and cayenne in the blender ready to make hollandaise sauce

Then melt some butter until it’s warm and steamy. I do this in the microwave.

Pulse the eggs to get them mixed up a bit.

Blending up the eggs for hollandaise sauce

Then run it on medium speed while you slowly drizzle in the warm butter.

Adding the warm butter to the eggs in the blender to make Hollandaise Sauce

By the time the butter has been completely added, the mixture will be thick. Continue to blend for another 30 seconds.

Thick and creamy Hollandaise Sauce

That’s it! So easy. And seriously delicious. Now that I’ve learned how to make Hollandaise Sauce the easy way, I make it all the time.

FYI, the blender I used here is the Blendtec Wildside. It’s a pretty powerful machine but you don’t really need something this fancy. This more basic one from Hamilton Beach will absolutely do the trick.

In the coming weeks I’ll be sharing some recipes that use the above buttery sauce: Eggs Benedict Spaghetti and the most amazing discovery of my life, Hollandaise Butter! First though, a tutorial on how to poach eggs perfectly. Then How to Make Eggs Benedict for a Group. There’s a theme going on here, see? Come back to get it all.

And now, here’s my Easy Hollandaise Sauce Recipe:

Easy Hollandaise Sauce

This recipe is made in the blender with no whisking or double boilers required. The key is the warm melted butter. It's heat is what thickens and cooks the eggs to make it into a thick sauce. Note that this hollandaise is a tad on the lemony side because that's how I like it. You can definitely reduce the lemon if you disagree. Yield 1 and 1/2 cups.

Ingredients:

  • 6 egg yolks
  • 2 Tbsp. lemon juice
  • 1/2 tsp. salt
  • a pinch of cayenne pepper
  • 1 cup (2 sticks) unsalted butter

Directions:

  1. Put the eggs, lemon juice, salt and cayenne in the blender. Pulse a few times to mix. Scrape down sides of blender.
  2. Melt the butter in the microwave or in a small saucepan over low heat until melted and steaming.
  3. With the blender running at medium speed, slowly drizzle the butter into the eggs. It should thicken by the time you've added all the butter. Continue to blend for an additional 30 seconds for additional thickness. Serve immediately. (You can reheat hollandaise sauce slowly in the microwave, 15 seconds at a time stirring between heats, just until warm, not hot.
Disclosure: This post contains affiliate links meaning that if you click on one and then buy something, I will receive, at no additional cost to you, a small percentage of the sale price. All opinions are my own.

Easiest Hollandaise Sauce: It's made in the blender. No whisking or double boilers required

 

 

29 Responses to “Easiest Hollandaise Sauce: It’s made in a blender!”

  1. U.b.b_92 — April 22, 2017 @ 2:51 pm (#)

    First attempt came out great!

  2. Emma — February 25, 2017 @ 7:38 pm (#)

    First attempt at Hollandaise as everyone says it’s so hard to get right and it worked a treat!! Very impressed as such as easy recipe and tasted great :) more eggs bene for us!

    • Christine Pittman — March 3, 2017 @ 3:34 pm (#)

      Fantastic, Emma! I agree that this is so simple and works beautifully. I love it too!

  3. Katie — February 12, 2017 @ 3:22 pm (#)

    This was my first attempt at trying to make hollandaise sauce and it came out perfectly! Thank you for helping me with a successful breakfast!

    • Christine Pittman — February 14, 2017 @ 8:33 am (#)

      You’re welcome, Katie!

  4. Kristen Kiss — January 14, 2017 @ 7:31 pm (#)

    I lovvvvve this stuff, when it works for me that is. So I’ve tried this method (The Pioneer Woman’s version) a handful of times and it always takes me one failed attempt before success. Tonight I tried 3 times and none of them came out :( I was so disappointed. I’m using a Vitamix blender and when it fails it always just stay liquidy and never thickens up. I’m sure to get the butter hot and pour it in slowly. In her recipe she uses 3 egg yolks as opposed to 6…so may try your way next time as it’s been so hit or miss for me. Has that ever happened to you where it never thickened? any more detailed suggestions on how to ensure success because it’s the most delicious recipe when it works! 

    • Christine Pittman — January 17, 2017 @ 9:06 am (#)

      Kristen, It always works for me. I’ve tried it in my Blendtec and in a regular blender. The extra egg yolks might help since that is the ingredient that is the actual thickener in the recipe. When egg yolks warm up they thicken up. The warm butter is making the egg yolks cook and thicken. I will say this…I’m not positive given the ratio of eggs to butter that you’re using (I don’t know what your ratio is) but if it doesn’t thicken in the blender, you should be able to transfer it to a double-boiler and then whisk it over heat until it thickens. But try the 6 yolk version first.

  5. Colleen — August 6, 2016 @ 9:11 am (#)

    The first time I made this I used pasteurized eggs and didn’t heat the butter too much – just got it melted. It turned out amazing!!! This time I used regular eggs with the hot butter .. It looked fine at first but heated it up in the microwave for the 15 seconds and stirred and it was Like scrambled eggs! 

    • Christine Pittman — August 7, 2016 @ 11:01 am (#)

      Colleen, I think if your butter is too hot, it can cook the eggs. Also, only heat the hollandaise in the microwave if it has gotten to room temperature or cold. If you put the hot butter in with the eggs and blend it and then put it in the microwave while it is already pretty warm, it could definitely coagulate the eggs. Note that I don’t think the pasteurized versus unpasteurized eggs had any impact on the success here. I think it was just the heat of the butter and then heating in the microwave right away afterwards. I hope that helps.

  6. marc — June 25, 2016 @ 8:00 am (#)

    I’ve been using a hand-held blender for a while now and works great.

    • Christine Pittman — June 27, 2016 @ 1:54 pm (#)

      Marc,
      I’ve never tried it with a hand-held blender. Do you use this method with warm butter, and not heating anything on the stove? Or do you use the hand-held blender as you would a whisk and make the sauce the traditional way over a double-boiler?

  7. Karen — April 25, 2016 @ 4:29 am (#)

    This looks great. How long can you keep the sauce in the fridge if you were to make a big batch? We’re doing a low carb diet and I’d like to make my own sauce and have a pile in the fridge for people to use whenever

    • Christine Pittman — April 28, 2016 @ 10:19 am (#)

      Karen, It is all going to depend on your eggs. If you use fresh eggs (the Best Before Date is a few weeks away still) then it should keep for 3-4 days. I would experiment with freezing it too. I just did some googling and found some people saying that you can freeze it if you stir it while reheating it. Wouldn’t it be great if you could have a bunch of little portioned containers of hollandaise in the freezer to pull out when someone wants one? Worth a try for sure! Let me know how it turns out.

  8. Jamie — February 4, 2016 @ 12:32 pm (#)

    A great way to keep the sauce warm is to put it in a to-go coffee mug!  

    • Christine Pittman — February 4, 2016 @ 1:06 pm (#)

      What a fantastic idea, Jamie. Thank you!!

  9. mandy cat — February 3, 2016 @ 9:20 am (#)

    Hey, thanks for the reminder!!  Hollandaise sauce is one of the low carb, high protein treats I promised myself once I felt comfortably settled into maintenance.  Yes, this yumminess is low in carbs and (in moderation) fits right into my plan.  No English muffins, of course, but that’s a minor issue.  

    • Christine Pittman — February 4, 2016 @ 1:06 pm (#)

      Fantastic! It’ll be delicious even without the English muffins, for sure.

  10. Kate — November 26, 2015 @ 4:19 pm (#)

    I don’t have a blender… Is this perhaps possible in a food processor? 

    • Christine Pittman — December 1, 2015 @ 9:25 am (#)

      Kate, I think it would work in a food processor. Just get it going on the fastest speed and make sure your melted butter is very very warm. Drizzle it in slowly. The idea is that the hot butter is added slowly to the eggs so it doesn’t cause them to solidify. Instead, the gradual addition of the butter cooks them slowly and just thickens them. On hte off chance that some egg coagulates, strain the sauce through a fine mesh sieve before serving. But I doubt it will happen.

  11. Megan {Country Cleaver} — April 8, 2015 @ 2:47 pm (#)

    Totally great way to use your blender!! I love hollandaise, and will definitely give it a try in my Blendtec next time I whip up Eggs Bene!! 

  12. Laura @MotherWouldKnow — April 8, 2015 @ 12:44 pm (#)

    This is a great method for making hollandaise. Will use it for my next brunchtime Eggs Benedict extravaganza.

  13. Terri Oliver Steffes — April 8, 2015 @ 10:26 am (#)

    I am very excited about this!  My son-in-law loves this sauce and now I can look like a hero!  Do you love your blend-tec?  Just got mine and I do love it!

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