Easy Blender Hollandaise Sauce: Foolproof and Creamy
Make rich, velvety hollandaise sauce quickly using a blender. This recipe is simple, reliable, and perfect for topping Eggs Benedict, asparagus, or seafood.
- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 10 min
- Yield: About 1 cup 1x
- Category: Sauce
- Method: Blender
- Cuisine: French/American
- Diet: Low Carb
Ingredients
Scale
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper (optional)
- 1 cup unsalted butter, melted and hot
Instructions
- Place the egg yolks, lemon juice, salt, and cayenne pepper into the jar of a blender. Blend on medium speed for about 30 seconds until the mixture is pale yellow and slightly thickened.
- With the blender running on low speed, slowly drizzle the hot, melted butter into the yolk mixture in a very thin, steady stream. This slow addition is key to creating a stable emulsion.
- Continue blending until all the butter is incorporated and the sauce is thick, creamy, and pale yellow. This should take about 1 to 2 minutes after you start adding the butter.
- Taste the sauce and add more salt or lemon juice if needed. Serve immediately over your favorite dishes like Eggs Benedict or steamed vegetables.
Notes
- If the sauce seems too thick, you can thin it slightly by blending in a few drops of warm water.
- Always use hot, freshly melted butter; cold butter will cause the sauce to break.
- This sauce is best used right away. If you must hold it, keep it in a thermos or a bowl set over a pan of warm (not hot) water.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 190
- Sugar: 0.1
- Sodium: 75
- Fat: 21
- Saturated Fat: 13
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 0.5
- Fiber: 0
- Protein: 1.5
- Cholesterol: 95