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Foolproof 5-Minute Blender Hollandaise Sauce (The Only Recipe You Will Ever Need)

Close-up of sliced meat topped with poached eggs and a generous pour of bright yellow hollandaise sauce, sprinkled with paprika.
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Make rich, creamy Hollandaise sauce quickly using a blender. This foolproof method bypasses the stress of traditional whisking, giving you a restaurant-quality sauce perfect for Eggs Benedict or asparagus in minutes.

Ingredients

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  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt, plus more to taste
  • 1/8 teaspoon cayenne pepper
  • 1 cup unsalted butter, melted and hot

Instructions

  1. Place the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper into the jar of a blender. Blend on low speed for about 15 seconds until the mixture is pale yellow and combined.
  2. With the blender running on low speed, slowly drizzle the hot, melted butter into the egg mixture in a very thin, steady stream. This slow addition is key to creating a stable emulsion.
  3. Continue blending until all the butter is incorporated and the sauce is thick, pale, and creamy. This usually takes about 30 to 60 seconds once the butter starts streaming in.
  4. Taste the Hollandaise sauce and add more salt or lemon juice if needed.
  5. Serve the sauce immediately over your favorite dishes like Eggs Benedict, steamed asparagus, or fish.

Notes

  • Use butter that is melted and hot, but not browned or boiling. The heat helps stabilize the emulsion.
  • If the sauce becomes too thick, you can thin it slightly by blending in a few drops of warm water.
  • This sauce is best used right away. If you must hold it, keep it in a thermos or a container set in a bowl of warm (not hot) water for up to an hour.

Nutrition

Find it online: https://mdlatdmm.com/easy-5-minute-hollandaise-sauce-recipe/