Easy Blender Hollandaise Sauce

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Use the power of a blender instead of your poor tired keyboard-propped wrists to make this easy Hollandaise Sauce.

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.
How to Make Hollandaise Sauce in the Blender - so easy!!

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.

(But if you want carpal tunnel, go check out our Classic Hollandaise Sauce here instead of doing the blender version below).

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Easy Blender Hollandaise Sauce

Hollandaise Sauce can be made in a couple of minutes. Use your blender to save time and to make perfect sauce every time.

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 6 servings

Ingredients

  • 6 egg yolks
  • 2 Tbsp. lemon juice
  • 1/2 tsp. salt
  • a pinch of cayenne pepper
  • 1 cup (2 sticks) butter

Instructions

  1. Put the egg yolks, lemon juice, salt and cayenne in the blender. Pulse a few times to mix. Scrape down sides of blender.
  2. Melt the butter in the microwave or in a small saucepan over low heat until melted and steaming. You want it really warm.
  3. 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.

Notes

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.