Easy Blender Hollandaise Sauce
This foolproof Hollandaise Sauce is creamy, tangy, and made in one simple step using a food processor. It’s rich, buttery, and the perfect finishing touch for eggs, veggies, or fish.
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I’m convinced every breakfast is better with a drizzle of hollandaise. This version is foolproof. No double boiler, no whisking for an hour. Just an easy, delicious sauce that tastes like a chef made it.
Now I make it whenever I need to dress up a simple breakfast or impress guests with something that feels fancy but takes just minutes.
Why I love this recipe
Every time I make this, it feels like a little win in the kitchen. I get that restaurant-quality flavor with almost no effort. It’s my go-to when I want to turn a basic breakfast into something special without a ton of work.
Ingredients
- salted butter
- egg yolks
- fresh lemon juice
- cayenne pepper or smoked paprika
Equipment
- blender (affiliate link)
- small saucepan, to melt butter
Step by step
- In a small saucepan, melt the butter over low heat until it’s fully melted and begins to bubble. Keep the heat low to avoid burning the butter.
- In a blender (affiliate link), combine the egg yolks, lemon juice, salt, and cayenne pepper. Blend for 1 minute until smooth.
- Set the blender (affiliate link) to a low speed and keep it running. Slowly pour the hot melted butter into the mixture through the lid opening, continuing to blend for another 30 seconds until everything is well mixed. Taste and adjust the seasonings if needed, then blend again.
- Serve right away over steamed vegetables or eggs benedict. Enjoy!
Love easy sauces like this? You should try my garlic parmesan sauce for the perfect pairing.
Tips for best results
- Blend the egg yolks for a full minute to incorporate air so the sauce feels lighter and less heavy.
- Make sure your butter is piping hot when you use it. If it cools down too much, the sauce won’t turn out right.
- When adding the butter, go slow and keep the blender (affiliate link) running. If your blender (affiliate link) doesn’t have a lid insert, just turn it off, remove the lid, pour in a little butter, blend for 10–15 seconds, then repeat until it’s all incorporated. You’ll notice the sauce thicken and become smoother as you go.
- Taste your finished sauce and tweak it as needed. You can blend in a little more salt or cayenne if it needs a boost, or add an extra teaspoon of lemon juice for more tang.
Variations
This recipe is super flexible. I’ve swapped the cayenne for smoked paprika when I wanted something a little smokier. Sometimes I throw in a tiny bit of garlic powder or a dash of white wine vinegar just to mix it up.
Serving suggestions
This Hollandaise is my weekend treat. I love it over Eggs Benedict, but it’s just as tasty on roasted vegetables or salmon patties. It’s buttery, creamy, and instantly makes things feel special.
Storage
This sauce is best served warm and fresh, but if you have leftovers, store them in an airtight container in the fridge for 3 to 4 days.
If you try this recipe please comment and rate it below, I love hearing from you!
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Easy Hollandaise Sauce
- Total Time: 10 minutes
- Yield: 4 1x
Description
This foolproof Hollandaise Sauce is creamy, tangy, and made in one simple step using a blender (affiliate link) or food processor. It’s rich, buttery, and the perfect finishing touch for eggs, veggies, or fish.
Ingredients
Ingredients
- 1/2 cup (1 stick) salted butter
- 3 egg yolks
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon cayenne pepper or smoked paprika
Instructions
Instructions
- In a small saucepan, melt the butter over low heat until it is fully melted and begins to bubble. Keep the heat low to avoid burning the butter.
- In a blender (affiliate link), combine the egg yolks, lemon juice, salt, and cayenne pepper. Blend for one minute.
- Set blender (affiliate link) to low speed and remove the lid plug from the blender (affiliate link) top. Slowly pour the hot butter into the blender (affiliate link) and blend for an additional 30 seconds until everything is combined. Taste and adjust seasonings if needed, then blend again. Serve immediately.
Notes
If your blender (affiliate link) does not have a lid plug, simply turn off the blender (affiliate link), remove the lid, and pour in a little butter at a time then place the lid back on and blend for 10-15 seconds. Repeat the steps, slowly adding the remaining hot melted butter a little at a time and blending into the sauce. The sauce will lighten up and thicken when blended properly.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: condiment
- Method: none
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 245
- Sugar: 0.2 g
- Sodium: 188.6 mg
- Fat: 26.4 g
- Carbohydrates: 0.7 g
- Fiber: 0 g
- Protein: 2.3 g
- Cholesterol: 199.3 mg
