• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sugary Logic
  • Home
  • About Me
  • Recipe Index
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Home
  • Recipes
  • About Me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Sauces

    How to Make Hollandaise Sauce (In a Blender)

    Published: Jun 24, 2021 · Modified: Dec 29, 2021 by Katelyn Ryan · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

    Jump to Recipe Print Recipe

    This easy, no-fail Hollandaise Sauce is rich, velvety, and full of buttery, lemon flavor. With just three ingredients and five minutes, you will have delicious hollandaise.

    A close-up picture of hollandaise sauce on a spoon.

    Making hollandaise sauce from scratch may sound intimidating, but this recipe is foolproof thanks to the trusty blender. Because of the need for only the three ingredients (egg yolks, lemon juice, and butter), the flavors work cohesively well. The lemon flavor shines through with brightness. The egg yolks are rich. And the butter is luscious. 

    Not only does this recipe need only three ingredients, but it takes just five minutes to make this sauce. This is all thanks to the blender. The finished product is beautiful on eggs Benedict, vegetables, and most proteins (think chicken, steak, and fish).

    The beloved eggs Benedict is no longer intimidating thanks to this quick and easy recipe. Make hollandaise sauce with confidence. This simple three-ingredient hollandaise is just what your weekend brunch has been missing.

    Jump to:
    • What is Hollandaise Sauce?
    • Ingredients
    • How to Make Hollandaise Sauce
    • How to Serve this Sauce
    • Recipe Tips
    • Other Classic Sauce Recipes
    • Frequently Asked Questions
    • Related Recipes
    • 📖 Recipe

    What is Hollandaise Sauce?

    Hollandaise is a sauce made from egg yolks, lemon juice, and hot melted butter. A classic recipe, it is one of the five French “mother” sauces alongside Tomato, Bechamel, Velouté, and Espagnole sauces. Hollandaise is made via an “emulsion”, or a blend of two opposite ingredients emulsified into one. In this recipe, egg yolks are essential for this emulsion process.

    The beauty of this recipe is that the emulsion process is simplified thanks to the blender.  Three cheers for no continuous whisking! The key is to add the hot (NOT lukewarm) butter into the blended yolks slowly to avoid cooking or curdling the eggs.

    The ingredients needed for this recipe.

    Ingredients

    The key to making the best sauce is the use of fresh ingredients. 

    • Egg Yolks
    • Lemon Juice
    • Butter – If using unsalted, add a pinch of salt.

    While this recipe calls for only three ingredients, there are some additional items that add great flavor to this sauce.

    • Hot Sauce (I love Franks RedHot Sauce.)
    • Cayenne Pepper
    • Dijon Mustard or Mustard Powder

    How to Make Hollandaise Sauce

    A blender container with egg yolks and lemon juice.

    With a Blender

    Place the egg yolks and lemon juice into a blender container. Cover, and blend for about 10 seconds. 

    Next, place the butter into a microwave-safe dish and heat for approximately one minute, or until melted and hot. *Make sure the butter stays hot, not lukewarm, for proper emulsion.

    With the blender at high speed, pour the butter into the blender container in a thin stream until all the butter has been added. The sauce should be thickened and pale yellow. 

    Without a Blender – Stovetop Method

    In a small saucepan over low heat, melt the butter. *This can also be done in the microwave.

    Place the egg yolks and lemon juice into a medium-sized bowl over a saucepan with a small amount of simmering water (double-boiler). Carefully whisk until slightly thickened. 

    Whisking constantly, pour the melted butter mixture into the egg yolks in a thin stream until thickened and pale yellow. Remove the bowl from the heat and serve.

    A plate of eggs Benedict.

    How to Serve this Sauce

    • Eggs Benedict – The tried-and-true pairing to hollandaise sauce is eggs Benedict. A classic breakfast comprised of toasted English muffins, Canadian bacon, and poached eggs. *Make sure to use fresh eggs for poaching and a dash of white vinegar in your poaching water. 
    • Vegetables – Make any vegetable taste better with the addition of this buttery sauce. Vegetables that are particularly good with this sauce include roasted asparagus, broccoli, and potatoes. 
    • Fish – Hollandaise is delightful poured over oven-cooked or pan-fried fish, particularly salmon. 
    • Chicken – Don’t limit this sauce to just vegetables and eggs. It is also exceptionally tasty poured over cooked chicken.

    Recipe Tips

    Run the sauce through a fine strainer to remove lumps or excess air bubbles (from blending). 

    As mentioned above, hot sauce or a ¼ teaspoon of cayenne pepper are great additions to this sauce. This recipe is classic which makes it easily adaptable.  

    This recipe is a small batch recipe. To feed more hungry people, make a double or triple batch. 

    Other Classic Sauce Recipes

    • How to Make Béchamel Sauce
    • How to Make Veloute Sauce
    • Easy Caramel Sauce Recipe
    • How to Make Basic Tomato Sauce
    A small white bowl full of sauce with a spoon dipping into it.

    Frequently Asked Questions

    How do I reheat hollandaise sauce?

    Place the hollandaise in the top bowl of a double boiler (stainless bowl over a pot filled with a small amount of simmering water). Heat the sauce, whisking frequently until warmed. *The key to reheating hollandaise is to do so slowly and gently to avoid cooking the eggs. 

    How long does hollandaise stay good for?

    While best served immediately after making it, this sauce can be made a day in advance. Store the sauce in an airtight container in the refrigerator. 

    How can I fix a lumpy sauce?

    After blending the sauce until thickened, pour it through a fine strainer. Using a spatula, press the sauce through the strainer into another bowl or container. You will be left with smooth, luscious sauce. An alternative method is to whisk (or blend) in a small spoonful of hot water. *Do so carefully. 

    Related Recipes

    • How to Make Espagnole Sauce
    • How to Caramelize Onions
    • How to Make Garlic Confit
    • How to Make Bechamel Sauce

    📖 Recipe

    Easy Blender Hollandaise Sauce

    Katelyn Ryan
    This easy, no-fail Hollandaise Sauce is rich, velvety, and full of buttery, lemon flavor. With just three ingredients and five minutes, you will have delicious hollandaise!
    5 from 1 vote
    Print Recipe Pin Recipe
    Cook Time 5 mins
    Total Time 5 mins
    Course Condiments, Sauce
    Cuisine American, French
    Servings 6 servings
    Calories 165 kcal

    Equipment

    • Blender

    Ingredients
      

    • 3 egg yolks
    • 2 teaspoon lemon juice
    • ½ cup salted butter

    Instructions
     

    • Place the egg yolks and lemon juice into a blender container. Cover, and blend for about 10 seconds. 
    • Next, place the butter into a microwave-safe dish and heat for approximately one minute, or until melted and hot. *Make sure the butter stays hot, not lukewarm, for proper emulsion.
    • With the blender at high speed, pour the butter into the blender container in a thin stream until all the butter has been added. The sauce should be thickened and pale yellow. 

    Notes

    • If using unsalted butter, add ¼ teaspoon of salt. 
    • Run sauce through a fine strainer to remove lumps or excess air bubbles (from blending).
    • A dash of hot sauce or a ¼ teaspoon of cayenne pepper is a great addition to this sauce.
    • This recipe is small batch. To feed more hungry people, make a double or triple batch.

    Nutrition

    Calories: 165kcalCarbohydrates: 1gProtein: 2gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 138mgSodium: 139mgPotassium: 16mgFiber: 1gSugar: 1gVitamin A: 603IUVitamin C: 1mgCalcium: 16mgIron: 1mg
    Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!

    DID YOU MAKE THIS RECIPE? Please leave a star rating and review below!

    ANY QUESTIONS? Please leave a comment below!

    « 20-Minute Pesto Potato Salad
    Sheet Pan Sausage and Peppers »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    author

    About Katelyn Ryan

    Welcome, my name is Katelyn Ryan, and I am the Head Chef and Recipe Curator for Sugary Logic. My goal is to bring you simple, easy, and delicious recipes.

    Learn more about me →

    Popular

    • Chocolate Peanut Butter Overnight Oats
    • Banana Blueberry Oatmeal Muffins
    • Greek Orzo Salad with Feta and Chickpeas
    • Protein Baked Oatmeal with Chocolate Chunks

    My Favorites

    • Creamy Roasted Red Pepper Pasta
    • Fluffy Peanut Butter Frosting
    • Easy Honey Butter Recipe
    • The Best Guacamole Recipe
    • Dill Scones with Feta Cheese
    • Lemon Garlic Pasta

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Recipe Index
    • About

    Contact

    • Contact
    • Work With Us
    • Subscribe

    Sugary Logic is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2017 - 2022 Sugary Logic