Easy Blender Hollandaise Sauce

Many people have a phobia of Hollandaise sauce. Do you belong here?

If you’re like me, when you think of making Hollandaise, you picture chefs in toques, holding massive bowls and whisks and cursing because the amazing sauce they’ve been stirring for the past several minutes has separated on them. “Merde!”

I’ve always been afraid to make this sauce. I’m not afraid to eat egg Benedict because I’ve never disliked it. I asked my friend Hank to show me how to make it so I could get over my fear.OMGOSH. The work! Hank did not break his Hollandaise, nor did he swear as much as usual. Drops of sweat collected on his brow as he beat the butter and egg yolks.

I was dreading trying. Steel is used to make Hank’s arms. I resemble a young, willowy sapling in my arms. Whatever. not made of steel.

Topping with Hollandaise Sauce


How can this be resolved? Hollandaise blender. I can do it because it’s so simple! This implies that you can do it as well. Therefore, even if the thought of making this sauce makes you nervous, I strongly advise you to try it.

Serve over English muffins, bacon, poached eggs, or steamed vegetables like broccoli or asparagus for a delicious take on eggs benedict.

Try our stovetop Hollandaise recipe for a classic Hollandaise dish.

What Makes Hollandaise “Break”?


Instead of being beautifully light yellow and creamy, a broken Hollandaise will be curdled or runny.

There are a few ways Hollandaise sauce can separate, or “break.” Overheating or overcooking the egg yolk can cause the sauce to separate. Also, adding too much butter or adding it too quickly can cause the sauce to separate.

There are a few ways you can fix a broken Hollandaise. If your sauce is greasy and curdled, try one of these methods.

  • Move the broken Hollandaise to a bowl set over a pot of gently simmering water. Whisk in cool water, one tablespoon at a time, until smooth.
  • Start over with fresh egg yolks in the blender and beat the egg yolks for 30 seconds, Then, with the blender running, slowly pour the broken Hollandaise into the egg yolks instead of freshly melted butter.

Tips To Ensure a Creamy Hollandaise Sauce

  • Blend the egg yolks for 30 full seconds in Step 2. This step heats the egg yolks and gives the sauce body, so it’s not runny.
  • Add butter in a thin stream, not all at once.
  • Don’t melt the butter at a high temperature, because it’ll evaporate the water in the butter. And a little extra water helps the hollandaise emulsify better.
  • If the butter is only barely warm, it won’t heat the yolks enough to thicken the sauce. If the sauce is emulsified but too thin, pour the sauce into the pot you melted the butter in and heat over low heat, whisking constantly until it gets more body.

Can You Store and Reuse Leftover Hollandaise?

The short answer is: kind of. Hollandaise sauce does not keep well and is best consumed soon after preparation. You can prepare it approximately 30 minutes ahead of time and keep it warm on top of a double boiler of hot (not boiling) water on a warm stove or in a 200°F oven. Just stir it occasionally to prevent the emulsion from separating.

If you need to store leftover Hollandaise for a longer period of time, refrigerate it for no more than three days. It can also be frozen, though we don’t encourage that.

You can reheat Hollandaise sauce, but do so carefully. To reheat, place the Hollandaise in a double boiler or a heat-resistant bowl set over a saucepan of simmering water. Stir it regularly while it heats up to a warm, but not hot, temperature.

Easy Blender Hollandaise Sauce


PREP TIME10 mins
SERVINGS4 to 6 servings
YIELD1 cup


  • 10 tablespoons (142g) unsalted butter (if using salted butter, skip the added salt)
  • 3 large egg yolks (see how to separate eggs)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt, divided
  • 1/8 teaspoon cayenne, optional


  • Melt the butter.

Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away.

Butter melting in a pot to make Blender Hollandaise
  • Blend the egg yolks until lightened:

Add the egg yolks, lemon juice, 1/4 teaspoon of the salt, and cayenne (if using) into your blender. Blend the egg yolk mixture for 30 seconds at a medium high speed, until it lightens in color. Use a timer or count out loud, blending for the full 30 seconds. This step gives the sauce more body.

The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.

Sauce in a blender to make Blender Hollandaise.
  • Slowly add the butter:

Transfer the melted butter to a glass measuring cup with a spout so it’s easy to pour in a thin stream. Remove the plug from the blender lid. Turn the blender speed to low (if you only have one speed on your blender, it will still work). With the blender running, slowly drizzle in the melted butter.

Continue to blend for another couple seconds after the butter is all incorporated.

Drizzling melted butter in Blender Hollandaise Sauce.
  • Season to taste:

Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little more lemon juice or the remaining salt to taste.

If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.

Store until needed in a warm spot, e.g. next to the stove top. Use within 30 minutes or so.

Blender Hollandaise Sauce in a spouted cup with a spoon letting the sauce drip back into the dish.
22g FAT


Blender Hollandaise Sauce provides a convenient and foolproof method for achieving the rich and velvety texture of the classic sauce without the complexity of traditional preparation. The blender effortlessly emulsifies the ingredients, resulting in a smooth, luscious sauce with the signature flavor of butter and a hint of acidity from lemon juice.This easy-to-make hollandaise variation opens up possibilities for home cooks to elevate their culinary creations with minimal effort. Whether drizzled over eggs, vegetables, or seafood, Blender Hollandaise Sauce offers a quick and impressive way to bring the decadent taste of a classic French sauce to a variety of dishes. Its versatility and simplicity make it a valuable addition to any home cook’s repertoire, ensuring a touch of gourmet flair to everyday meals.


1. What is Blender Hollandaise Sauce?

  • Blender Hollandaise Sauce is a quick and convenient variation of the classic hollandaise sauce, a rich and buttery emulsion typically used in eggs Benedict and other dishes. This version utilizes a blender for a faster and more accessible preparation.

2. How is Blender Hollandaise Sauce made?

  • To make Blender Hollandaise Sauce, the traditional method of whisking egg yolks and melted butter is simplified by using a blender. The ingredients, including egg yolks, lemon juice, and melted butter, are combined in the blender, creating a smooth and creamy sauce without the need for constant manual whisking.

3. Can Blender Hollandaise Sauce be reheated?

  • While hollandaise sauce is best served immediately for optimal texture and flavor, if needed, it can be gently reheated. To do this, use low heat and whisk continuously to prevent curdling. Adding a small amount of warm water or additional melted butter can help restore the sauce’s consistency.

4. What dishes can Blender Hollandaise Sauce be paired with?

  • Blender Hollandaise Sauce is a versatile accompaniment and can be paired with various dishes. It’s classically served over poached eggs in eggs Benedict but can also enhance the flavor of vegetables, grilled fish, or asparagus. Its velvety texture and buttery taste elevate a range of savory dishes.

5. Can Blender Hollandaise Sauce be made in advance?

  • While hollandaise sauce is best enjoyed fresh, you can make it slightly in advance and keep it warm for a short period. To store, transfer it to a thermos or a heatproof container with a lid, keeping it in a warm place until ready to use. However, avoid extended storage, as the sauce can separate or lose its desired consistency.



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