This easy Blender Hollandaise Sauce lets you take a break from whisking and makes the blender do the bulk of the work.
Classic Hollandaise Sauce requires constant whisking as the sauce thickens. Otherwise the eggs would scramble instead of turning into a smooth sauce.
But really, who has the time (or wrist power) for all that?
We’ve discovered that a blender, even a basic one like this, can do all the work and make it possible to make Hollandaise Sauce any time, no whisking required.
Here’s How To Make Blender Hollandaise Sauce:
You just pulse together raw egg yolks, lemon juice, and cayenne powder. Put the blender on and stream in very warm melted butter. The warmth from the butter cooks the eggs and thickens the sauce in seconds. Blend it a little longer and it thickens more.
The best part? Not worrying about scrambled egg bits in your Hollandaise Sauce. Oh, and not getting carpal tunnel.Print
- 5 egg yolks (from large eggs)
- 1 Tbsp. lemon juice
- ½ tsp. salt
- a pinch of cayenne pepper
- 1 cup (2 sticks) unsalted* butter
- Put the egg yolks, lemon juice, salt, and cayenne in the blender. Pulse a few times to mix. Scrape down sides of blender.
- Melt the butter in the microwave or in a small saucepan over low heat until melted and steaming. You want it really warm.
- With the blender running at medium speed, slowly drizzle the butter into the egg yolks. It should thicken by the time you’ve added all the butter. Continue to blend for an additional 30 seconds for additional thickness.
- Serve immediately.
If you use salted butter instead of unsalted, the sauce will be too salty. If you are using salted butter, omit the 1/2 teaspoon of salt from the recipe. Then, once it is mixed, taste it. If you want to add salt then, go ahead and add it to the blender and pulse a few times to mix it in.
You can reheat hollandaise sauce slowly in the microwave, 15 seconds at a time stirring between heats, just until warm, not hot.
Video by Leigh Olson. Article, photos and recipe by Christine Pittman.
This post originally appeared in April 2016 and was revised and republished in April 2020.