Blender Hollandaise Sauce Recipe – French Special
Blender Hollandaise Sauce is a streamlined take on the classic French emulsion, blending egg yolks, lemon juice, and melted butter into a rich, silky sauce. It’s quick, versatile, and ideal for elevating brunch dishes like eggs Benedict or adding luxurious flavor to vegetables like asparagus. With just minutes and a blender, you can enjoy that smooth, buttery taste anytime.
- Prep Time5 min
- Total Time5 min
Blender Hollandaise Sauce Ingredients:
- 3 egg yolks
- 1 tablespoon lemon juice
- ¼ teaspoon Dijon mustard
- 1 dash hot pepper sauce (such as Tabasco™)
- ½ cup butter
How To Make Blender Hollandaise Sauce
In the blender container, combine egg yolks, lemon juice, mustard, and hot pepper sauce. Cover and blend for approximately 5 seconds.
Heat the butter in a glass measuring cup in the microwave for about 1 minute until it is hot and completely melted.
With the blender running, slowly pour the melted butter into the mixture in a steady stream. Blend until the sauce thickens and becomes smooth, which usually takes about 15 to 30 seconds.
Recipe Notes:
Use room-temperature egg yolks and a clean, grease-free blender for the best emulsion.
Blend the yolks, lemon juice, salt, and a pinch of cayenne briefly until the mixture is light and frothy.
Warm (but not boiling) butter is essential—drizzle it slowly into the blender to form a stable, creamy sauce.
If the sauce becomes too thick, add a tablespoon or two of hot water and blend until smooth and pourable.
Keep the finished sauce warm by placing the blender jar in a bowl of lukewarm water; use promptly for best texture.
