This post may contain affiliate links. Please read our disclosure policy.
Whip up a batch of our easy Blender Hollandaise Sauce in just minutes!
Today’s recipe is a much easier way to make silky-smooth Hollandaise Sauce – and it’s made in a blender!
Traditional Hollandaise Sauces are notoriously temperamental and can scare even the most experienced cooks. In the classic recipes, the sauce cooks slowly over a medium-hot water bath– but it can easily over-cook, yielding a lumpy curdled mess.
This method is a much easier way to make a rich and luxurious sauce. It uses coddled egg yolks mixed up in a blender, along with lemon juice and seasonings. Then hot melted butter is stirred in to emulsify and create a creamy Hollandaise with an incredible lemony-buttery flavor.
The friction in the blender heats the coddled egg yolks and essentially cooks them – plus the acid in the lemon juice and the hot butter also make this sauce completely safe to eat. Plus, this Blender Hollandaise Sauce is incredibly quick to prepare and the eggs are less prone to curdling along the way.
What are coddled eggs?
Coddled eggs are uncooked eggs that have been placed in hot, boiling water – just long enough to kill any potential bacteria in the egg, but not long enough to begin to cook the egg. Click here for a full tutorial.
Coddled eggs (sometimes sold in supermarkets as pasteurized eggs) are safe to use in recipes calling for raw egg whites or egg yolks. This Blender Hollandaise Sauce uses the egg yolks only.
Key ingredients and Substitutions
- Egg Yolks – After coddling the eggs, it is important to separate the egg yolks from the whites and into a measuring cup since egg sizes vary. This recipe uses exactly ½ cup of egg yolks which is the yolks (only) from about eight large eggs.
- Fresh lemon juice – Do not use bottled juice. Squeeze fresh lemon juice into a bowl for measuring as you go.
- Seasoning – Kosher or sea salt, white pepper and cayenne pepper season the Hollandaise Sauce.
- Butter – Use unsalted butter. If you only have salted butter on hand, don’t add the salt with the other seasonings. Just season to taste (as needed) once the sauce is made.
Special supplies needed
- Blender or immersion blender. (A high-powered hand mixer can also be used in a pinch.)
- Small saucepan, to melt the butter
How do I make Hollandaise Sauce in a Blender?
- Melt the butter in a small saucepan and keep warm on the stove (but do not allow it to brown or scorch).
- Coddle the eggs, then separate the egg yolks from the egg whites. Measure the yolks (you want exactly ½ cup), then pour into the blender.
- Blend the egg yolks for 30 seconds on medium speed, then add half the lemon juice along with all of the seasoning and blend for another 30 seconds. With mixer running on low, slowly drizzle in the hot melted butter, blending for another 30 seconds after all of the butter is in. Be sure to include all of the butter – including any milk solids that might have separated as it sat in the pan. Taste and add more lemon juice, salt, pepper or cayenne, if needed.
- Serve immediately over poached eggs or Eggs Benedict, asparagus, salmon or other kinds of fish, broccoli, roasted Brussels sprouts, and more.
- Keep the Hollandaise warm by pouring the sauce into a small glass pitcher and placing that into a pan of hot (but not boiling) water to stay warm. Avoid splashing any of the water into the sauce as you handle the pitcher.
Chef’s Tip –
To reheat Hollandaise Sauce, do not place it directly over a heat source in a pan, or microwave it – it will curdle if you do so. Place in a bowl over another bowl or pan of hot, but not boiling, water. Whisk to reheat to get the sauce to the correct consistency and serving temperature. Sometimes we add a bit more butter during the reheat to smooth the sauce.
Hollandaise Sauce is super thick and creamy. If you dip the back of a spoon in the sauce, then run your finger down the spoon – it’s so thick and decadent, it will stay in place on the spoon.
Frequently asked Questions
Can I make Hollandaise Sauce ahead of time? You can, but be very careful when reheating. See Chef’s Tip above for more details on how to reheat Hollandaise Sauce.
How do I store Hollandaise Sauce? Cover and store refrigerated for up to two days.
Can I freeze Hollandaise Sauce? No. We don’t recommend freezing it.
Why is Hollandaise sauce so bad for me? Well…it’s mostly butter and egg yolks which are high in fat and cholesterol. This is definitely a special occasion sauce!
Is Hollandaise sauce the same as mayonnaise? They are similar in that they are both made with eggs and lemon juice and a fat, then whisked quickly into an emulsion. But that’s where the similarity ends. Click here for our Homemade Mayonnaise recipe.
You may enjoy these other Homemade Sauces and Condiments:
- Lemon Butter Sauce (For Vegetables, Seafood, & Chicken)
- Stir Fry Sauce
- Cherry Noble BBQ Sauce
- Fresh Blueberry Sauce
- Italian Tomato Sauce
2 sticks unsalted butter
1/2 cup egg yolks (about 8 eggs*)
3–4 tablespoons freshly squeezed lemon juice
1/2 teaspoon kosher or sea salt
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
*If you are worried about consuming a dish with raw egg yolks, coddle the eggs which brings the internal temperature up high enough to kill any bacteria but not high enough to cook the egg. You may need to start with ten eggs to yield ½ cup of coddled egg yolks since some of the yolk may contract slightly during the coddling process.
Place butter into a small sauce pan and slowly melt. Keep hot but not bubbling.
Place the egg yolks into a blender and blend on medium for 30 seconds.
Add two tablespoons of lemon juice, salt, pepper and cayenne and beat for 30 more seconds.
With the blender running on low, very slowly drizzle in all of the butter including any fat that separates in the pan. Then blend on medium for 30 seconds.
Taste and add as much lemon juice as needed. We used a total of three tablespoons in ours until we were satisfied with the level of tartness.
Add more seasoning if needed, we added a pinch more salt.
Scrape into a glass pitcher and keep the pitcher sitting in a pan with some hot, not boiling, water to stay warm.
If the mixture cools before serving, only reheat using the hot water method. If you try to heat too quickly over direct heat or the microwave, it will curdle.
Serve immediately over eggs, asparagus, salmon, broccoli, and more.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
If reducing the amount made, you may need to use a hand mixer or a small blender so the blades reach the yolks during the first few steps.