Hollandaise Sauce
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Posted: 04/25/21
Updated: 04/30/21
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Quick and easy Hollandaise Sauce that’s made in a blender. This classic sauce is the perfect topping for Eggs Benedict, asparagus, poached eggs and bacon or so much more! This method is so easy and fool proof that anyone can make it even the beginner cook.
Hollandaise sauce just sounds so fancy, doesn’t it? Well, this is actually an easy French sauce you can easily make at home! If you have a blender and a few simple ingredients, you are just minutes away from a restaurant-quality hollandaise sauce.
Why This Recipe Works
- Hollandaise sauce is a creamy, buttery sauce made with eggs, lemon, and melted butter. The classic way to make it is with a bowl, a whisk, and a lot of effort. You can get the exact same sauce using your blender instead. It’s so easy!
- The sauce gets its creamy texture from the eggs that are beaten with the butter to create an emulsion. The warm melted butter actually cooks the eggs as they are mixed, so don’t worry about raw eggs!
- This blender hollandaise sauce takes about 10 minutes to make, and I can promise it’s a lot cheaper than going out to a restaurant.
- It’s not just for eggs benedict! This creamy sauce goes with all kinds of dishes, so be sure to keep scrolling to get all kinds of ideas.
Once you see how easy this hollandaise recipe is, you’ll find all kinds of reasons to make it on repeat to go with all kinds of breakfast, brunch, and dinner recipes. It’s seriously fool-proof! You’re going to love it.
Ingredients
- Melted butter – We used unsalted butter, if you use salted adjust the extra salt in the recipe. It needs to be warm but not super hot. Melt it on the stove or in the microwave first, and then let it sit until it’s warm to the touch.
- Egg yolks – You don’t need to whites, so separate the eggs and either discard the whites or store them in the fridge to use in another recipe.
- Fresh lemon juice – skip the bottled juice, fresh-squeezed is best.
- Salt – Make sure it’s kosher salt
- Cayenne pepper – this is optional, I usually add a pinch for a touch of heat, but you can leave it out.
Products Needed
How To Make Hollandaise in a Blender
Place the yolks, lemon juice, salt, and cayenne pepper (if using) in a blender.
Blend on medium-high speed until the yolks lighten in color. This only takes about 30 seconds.
With the blender running, slowly pour the warm melted butter into the blender. As the butter mixes with the eggs it will cook them gently so they thicken and turn creamy.
As soon as the butter is mixed in and the sauce has thickened, transfer it to a serving bowl and enjoy!
Different Ways to Use It
There are lots of ways to use this sauce! Here are some ideas you might like to try:
- Use it to make amazing eggs benedict! A toasted English muffin topped with Canadian bacon or crispy bacon and a poached egg needs a serious spoonful of this sauce to top it off.
- Drizzle it over vegetables like cooked asparagus, crispy potatoes, or broccoli. No one will complain about eating veggies when you add some hollandaise!
- It’s also delicious served with baked, grilled, or my sheet pan salmon for an elegant dinner.
- You can even use it as a sauce for a make-ahead breakfast casserole. It’s the perfect way to dress up my sausage breakfast bake. Serve the sauce on the side and let everyone help themselves.
FAQs
Does hollandaise have raw egg?
The key to making hollandaise is to use warm butter. It gently cooks the eggs. So, no, if the sauce is made correctly there isn’t any raw egg.
Is blender hollandaise safe to eat?
As long as you use warm butter to cook the eggs while they blend, yes, it’s safe. You can tell the eggs are gently cooked because they will thicken as they are blended with the butter.
Can you make it a day ahead?
Technically, you can make it ahead but in order to do it properly you have to make it twice and the incorporate the chilled sauce into the new warm sauce. So, long story short, I recommend just making it fresh the day of – it only takes 10 minutes.
Help, my sauce separated! Can I fix it?
The easiest way to fix a broken hollandaise sauce is to toss it out and start again. I am half-joking, of course, but to fix a broken sauce requires a few extra steps that may or may not work. You can add a drop or two of hot water and blend it again to see if the sauce comes back together. Or, you can try adding an extra yolk if the sauce is still warm.
The nice thing about a blender sauce is that it’s hard to mess up, and it’s not likely the sauce will break. Just be sure to use warm (not hot) melted butter and serve the sauce as soon as possible. If it sits too long, it will start to separate as it cools.
Who knew a fancy sauce could be so easy to make! Your family will be so impressed when you serve up this easy hollandaise sauce – I know you’re going to love it!
More Blender Recipes!
Looking for other ways to use your blender. Here are some recipes you have to try:
- A Dutch Baby is a type of baked pancake that is super easy to make. Just combine all of the ingredients in the blender and then bake the batter in the oven.
- You can use it to make the Best Homemade Salsa, too!
- Blend up a delicious smoothie for breakfast like my Strawberry Banana Smoothie or Orange Smoothie.
- Use your blender to make a batch of Gazpacho! It’s a delicious chilled soup that’s perfect for the summer.
Be sure to give this recipe a try! If you love this recipe as much as we do (pretty sure you will!), be sure to leave a five-star rating below!
Don’t forget to tag me on Instagram either, I’d love to see pictures of your good eats! @julieseatsandtreats or #julieseatsandtreats.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Hollandaise Sauce
An easy fool-proof recipe for classic Hollandaise Sauce made in a blender!
Ingredients
- ½ cup unsalted butter melted
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- Pinch of cayenne pepper optional
Instructions
- Add egg yolks, lemon juice, salt and cayenne pepper to a blender. Then blend on medium high speed for about 30 seconds until yolks lighten in color.
- In a small microwave safe bowl, melt butter or place butter in a saucepan on the stove and melt over low-medium heat.
- With the blender going, slowly drizzle in warm melted butter. Make sure the butter is still warm when you drizzle it into the butter.
- After butter is completely incorporated, turn off blender.
- Pour the sauce into a small bowl and serve warm over eggs or however you want to serve it.
Tips
Is blender hollandaise safe to eat?
As long as you use warm butter to cook the eggs while they blend, yes, it’s safe. You can tell the eggs are gently cooked because they will thicken as they are blended with the butter. Can you make it a day ahead?
Technically, you can make it ahead but in order to do it properly you have to make it twice and the incorporate the chilled sauce into the new warm sauce. So, long story short, I recommend just making it fresh the day of – it only takes 10 minutes. How to fix separated sauce:
The easiest way to fix a broken hollandaise sauce is to toss it out and start again. I am half-joking, of course, but to fix a broken sauce requires a few extra steps that may or may not work. You can add a drop or two of hot water and blend it again to see if the sauce comes back together. Or, you can try adding an extra yolk if the sauce is still warm.
As long as you use warm butter to cook the eggs while they blend, yes, it’s safe. You can tell the eggs are gently cooked because they will thicken as they are blended with the butter. Can you make it a day ahead?
Technically, you can make it ahead but in order to do it properly you have to make it twice and the incorporate the chilled sauce into the new warm sauce. So, long story short, I recommend just making it fresh the day of – it only takes 10 minutes. How to fix separated sauce:
The easiest way to fix a broken hollandaise sauce is to toss it out and start again. I am half-joking, of course, but to fix a broken sauce requires a few extra steps that may or may not work. You can add a drop or two of hot water and blend it again to see if the sauce comes back together. Or, you can try adding an extra yolk if the sauce is still warm.
Nutrition Information
Calories: 248kcal (12%), Carbohydrates: 1g, Protein: 2g (4%), Fat: 27g (42%), Saturated Fat: 16g (100%), Trans Fat: 1g, Cholesterol: 207mg (69%), Sodium: 155mg (7%), Potassium: 25mg (1%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 904IU (18%), Vitamin C: 1mg (1%), Calcium: 25mg (3%), Iron: 1mg (6%)
Danielle says
Super easy recipe and it was delicious! Thanks for sharing!
Julie Evink says
Great to hear!
Malinda says
This sauce turned out so well!! Thank you for all your tips!
Julie Evink says
Glad they helped!
Alison LaFortune says
Love the tips on this! My sauce used to always separate. This version was so yummy over eggs.
Julie Evink says
So glad they helped!
Sam says
This hollandaise sauce was so delicious and easy to make. Perfect for my eggs benedict. Thank you!
Julie Evink says
Great to hear Sam!
Shadi Hasanzadenemati says
Love all the flavors here, I already know I’m going to enjoy this recipe a lot!
Julie Evink says
It’s so easy and delicious!
Gwen Austin says
Hi. I’m trying to find the recipe for Peanut Butter Fudge cake. I printed the recipe March 16, 2015. Unfortunately, I can only find the first page of the recipe. It has the picture of the cake, which looks delicious, but I can’t find the recipe. Is there any way that you could email it to me? I’ve tried several of your recipes on Pinterest and we all enjoy them! Thank you, G.
Julie Evink says
I think this is what you are looking for Gwen – https://www.julieseatsandtreats.com/wprm_print/44088