The secret to a perfect blender hollandaise sauce lies in the slow, steady stream of hot butter, which creates a stable emulsion. This method simplifies what can often be an intimidating classic, making it accessible for any home cook looking to improve their brunch or dinner. This blender hollandaise recipe ensures a consistently smooth and creamy texture without the hassle of a double boiler. It’s ideal for those seeking a restaurant-quality sauce with everyday convenience, perfect for weekend breakfasts or a quick, elegant side.

⏱ Time: 10 min
👥 Servings: 4
📊 Level: Easy
🥗 5 ingredients
Silky Blender Hollandaise: Your Brunch Game Changer! Blender Hollandaise: master this classic, rich sauce in just 5 minutes with minimal effort. Perfect for egg

Silky Blender Hollandaise: Your Brunch Game Changer!

Blender Hollandaise: master this classic, rich sauce in just 5 minutes with minimal effort. Perfect for eggs Benedict or asparagus.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4
Course: Sauce
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1/2 cup salted butter
  • 4 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon white pepper (or to taste)
  • 1/2 teaspoon salt (or to taste)

Method
 

  1. Place 1/2 cup salted butter in a separate microwave safe container and microwave until melted.
  2. In a blender, combine 4 egg yolks, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon white pepper. Puree until smooth.
  3. With the blender running, slowly pour the hot melted butter in a steady stream. Sauce will thicken and emulsify.
  4. Serve warm and enjoy!

Notes

– Ensure your butter is hot, but not boiling, as boiling butter can scramble the yolks. – Use freshly squeezed lemon juice for the best bright flavor. – For a thicker sauce, use slightly larger egg yolks or reduce the lemon juice by a tiny amount. – If the sauce becomes too thick while sitting, whisk in a tablespoon of warm water or lemon juice to thin it out to your desired consistency. – I once rushed the butter pour, and the sauce broke; a slow, steady stream truly makes all the difference.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

– Ensure your butter is hot, but not boiling, as boiling butter can scramble the yolks. – Use freshly squeezed lemon juice for the best bright flavor. – For a thicker sauce, use slightly larger egg yolks or reduce the lemon juice by a tiny amount. – If the sauce becomes too thick while sitting, whisk in a tablespoon of warm water or lemon juice to thin it out to your desired consistency. – I once rushed the butter pour, and the sauce broke; a slow, steady stream truly makes all the difference.

This blender hollandaise simplifies a classic, delivering a rich and smooth sauce perfect for elevating any meal. Experiment with a dash of cayenne for a subtle kick. Enjoy your culinary creation!

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