Blender Hollandaise Sauce (Printable Page)

Silky blender hollandaise in 2 minutes — perfect for eggs Benedict, asparagus, and spring vegetables.

# What You'll Need:

→ Dairy

01 - Unsalted butter — 1/2 cup (melted and hot)

→ Eggs

02 - Large egg yolks — 3

→ Acidity & Seasoning

03 - Fresh lemon juice — 1 tablespoon
04 - Dijon mustard — 1/2 teaspoon (optional, for stability)
05 - Fine salt — 1/4 teaspoon
06 - Cayenne or freshly ground black pepper — pinch

# Step-by-Step Guide:

01 - Melt the butter in a small saucepan or microwave-safe bowl until hot and bubbling but not browned; set aside and keep hot.
02 - Place the egg yolks, lemon juice, Dijon mustard (if using), salt, and a pinch of cayenne or black pepper into the blender jug.
03 - Blend on medium speed for about 10 seconds to combine and aerate the yolk mixture.
04 - With the blender running on low, slowly pour the hot melted butter in a thin, steady stream until the sauce thickens and becomes silky—about 20–30 seconds of steady drizzling.
05 - Taste and adjust seasoning or lemon as needed. Serve immediately over eggs Benedict, steamed vegetables or fish. If the sauce becomes too thick, whisk in 1 tablespoon of hot water to loosen.

# Expert Tips:

01 -
  • No double boiler drama means zero stress when company is over.
  • It turns basic veggies or brunch into something restaurant-worthy in literally minutes.
02 -
  • If you add the butter too quickly, the sauce can split and go runny — patience here is everything.
  • I learned that warming the blender jug first keeps the sauce from cooling and thickening too rapidly.
03 -
  • Blending while drizzling in the butter is the secret to flawless, creamy texture every time.
  • If your sauce thickens, a splash of hot water revives it instantly — that saved me more than once.
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