A classic, delicate sauce made from egg yolks, lemon juice and butter, this Blender Hollandaise Sauce recipe makes it super easy to get perfect results!
Step-by-step photos and instructions are below!
This recipe will blow your mind with how simple it is. Just 4 ingredients and a couple of minutes and this classic sauce is ready for you to do whatever you like with (suggestions below).
A lot of people are afraid to make Hollandaise after seeing Gordon Ramsey swear at young chefs when it separates (but the blender totally helps!). That makes making this a little scarier, but relax, I got you.
The main trick is making sure your butter isn’t too hot and that you blend the eggs properly before trying to add the butter.
After that, it’s pretty much fool proof and you will have a perfectly balanced sauce!
Eggs Benedict is the obvious one of course, but you could serve it over regular poached eggs, broccoli, asparagus or poached salmon.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
The full list of ingredients and quantities is found in the printable recipe card below.
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Separate the egg yolks, juice the lemon and get your blender ready.
Melt the butter
Melt the butter in small saucepan until hot and foamy (do not brown). Discard the foam from the butter. You can melt the butter in the microwave, if you prefer.
Let the butter cool slightly. You do NOT want to use steaming hot butter, that’s what can cause your sauce to “break”.
Blend
Add the egg yolks and 1 tablespoon of the lemon juice to blender and blend for 30 seconds (don’t forgot to put the lid on!). The heat from blending will help make your sauce thick.
Open the top and with the blender running, slowly stream the hot butter in a steady, thin stream.
Add the pepper then taste the sauce, adding the other tablespoon of lemon juice if you like it super lemony.
Keep warm
Use immediately or keep warm by adding the sauce to a bowl and setting it in another bowl filled with warm, simmering water.
Let the butter cool slightly. You do NOT want to use steaming hot butter, that’s what can cause your sauce to “break”
Add a little cayenne pepper to the hollandaise for a kick.
Use dill OR parsley on top to make it pretty!
Make sure you serve the hollandaise as soon as you can after it’s made. It will congeal in a not so pretty way if you leave it! (keep it warm by setting it in a stainless steel bowl, and setting the bowl in ANOTHER bowl, with simmering water in it (but with the bowl not touching the water).
If you have a double boiler to keep the sauce warm, that works too!
Do you love making your own kitchen basics? Try these!
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