Blender Hollandaise Sauce Recipe

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 6-8 servings 1x
  • Category: Sauce
  • Method: Blended
  • Cuisine: American


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!


Units Scale
  • 5 egg yolks (from large eggs)
  • 1 Tbsp. lemon juice
  • 1/2 tsp. salt
  • Pinch of cayenne pepper
  • 1 cup (2 sticks) unsalted* butter


  1. Put the eggs, lemon juice, salt, and cayenne in the blender.
  2. Pulse a few times to mix. Scrape down sides of the blender.
  3. Melt the butter in the microwave until melted and steaming.
  4. 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.
  5. Continue to blend for an additional 30 seconds for additional thickness.
  6. 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.