Blender Hollandaise Sauce (Printable)

Silky blender hollandaise ready in minutes, perfect for eggs Benedict, asparagus, or spring vegetables.

# Ingredient List:

→ Dairy

01 - ½ cup (115 g) unsalted butter

→ Eggs

02 - 3 large egg yolks

→ Acidity & Seasoning

03 - 1 tablespoon fresh lemon juice
04 - ½ teaspoon Dijon mustard (optional, for extra stability)
05 - ¼ teaspoon salt
06 - Pinch of cayenne pepper or black pepper

# Steps:

01 - Melt the butter in a small saucepan or microwave-safe container until hot and bubbling (do not let it brown).
02 - In a blender, combine egg yolks, lemon juice, mustard (if using), salt, and cayenne/black pepper.
03 - Blend on medium speed for 10 seconds to combine.
04 - With the blender running on low, slowly drizzle in the hot melted butter in a thin, steady stream. Blend until the sauce thickens and becomes creamy (about 20–30 seconds).
05 - Taste and adjust seasoning or lemon as desired. Serve immediately over eggs Benedict, steamed vegetables, or fish.

# Expert Advice:

01 -
  • You’ll feel like a brunch magician making classic hollandaise without breaking a sweat or a sweat-bead.
  • The sauce transforms eggs, spring veggies, or fish into something honestly special every single time.
02 -
  • Once I let the butter cool too much and my sauce stubbornly refused to thicken ; temperature isn’t negotiable.
  • Trying Dijon the first time was a total game changer, helping the sauce hold together and adding just a whisper of tang.
03 -
  • Never walk away once the hot butter starts pouring in—all the magic happens in seconds.
  • A pinch more lemon can brighten a bland batch instantly ; don’t be afraid to taste and tweak.
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