Who knew homemade hollandaise sauce could be so easy? Our blender version comes together in minutes with zero effort, no whisking required.
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?
Learning to make it in a blender changed everything. It’s so easy to do. And no whisking. None at all!
Video: How To Make Super-Easy Hollandaise Sauce:
Step-By-Step Tutorial For Making Blender Hollandaise
Separate the eggs. You only need the yolks here.
You put egg yolks in a blender with a bit of lemon juice and a pinch of cayenne.
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.
Then run it on medium speed while you slowly drizzle in the warm butter.
By the time the butter has been completely added, the mixture will be thick. Continue to blend for another 30 seconds.
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.
Now that we’ve tackled hollandaise, it’s time to finally master poaching eggs. It took me a while to figure out the best way to do it but now that I know how, I’m ready to share it. Learn how to poach eggs perfectly (and easily) over here.
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.
Podcast Episode On Making Blender Hollandaise
Listen to me explain briefly about how to make this Easy Blender Hollandaise, with some great tips along the way, by clicking the play button below:Print
NOTE: I recently remade this recipe and the sauce was too thick for me. I don’t know if eggs are getting bigger, or if I’m buying bigger ones, or what. Anyhow, I am now recommending 5 egg yolks from large-sized eggs (not extra large and not jumbo). The sauce was nice and thick but still a bit pourable. And, the leftovers set up into spreadable hollandaise, which I love on a toasted English muffin for a quick treat!
- 5 egg yolks (from large eggs)
- 1 Tbsp. lemon juice
- 1/2 tsp. salt
- Pinch of cayenne pepper
- 1 cup (2 sticks) unsalted* butter
- Put the eggs, lemon juice, salt, and cayenne in the blender.
- Pulse a few times to mix. Scrape down sides of the blender.
- Melt the butter in the microwave until melted and steaming.
- 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.)
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*I recently made the above recipe using salted butter and also the 1/2 teaspoon of salt called for. It was way too salty. Therefore, if you use salted butter, omit the 1/2 teaspoon of salt from the recipe. Instead, make the sauce, taste it, and then add more salt if needed. Pulse a few times to blend it in.
This post originally appeared in April 2015 and was revised and republished in April 2019.
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