Foolproof Blender Hollandaise Sauce: Quick and Creamy Perfection
Make rich, creamy, and perfectly tangy homemade hollandaise sauce in minutes using a blender. This easy, no-fail recipe is ideal for Eggs Benedict, asparagus, or seafood.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Total Time: 7 minutes
- Yield: About 3/4 cup 1x
- Category: Sauce
- Method: Blender
- Cuisine: French
- Diet: Low Carb
Ingredients
Scale
- 3 large egg yolks
- 1 cup unsalted butter, melted and hot
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt, or to taste
- Pinch of cayenne pepper
Instructions
- Place the egg yolks, lemon juice, salt, and cayenne pepper into the jar of a blender. Blend on low speed for about 10 seconds until combined.
- With the blender running on low speed, slowly drizzle the hot, melted butter into the mixture in a very thin, steady stream. This slow addition is key to emulsification.
- Continue blending until all the butter is incorporated and the sauce thickens to a creamy, pale yellow consistency. This usually takes about 60 to 90 seconds after you start adding the butter.
- Taste the sauce and adjust salt or lemon juice if needed. Serve immediately over Eggs Benedict, steamed asparagus, or grilled fish.
Notes
- If the sauce becomes too thick, add a few drops of warm water while blending on low speed until you reach your desired consistency.
- Use clarified butter for a slightly more stable sauce, though regular melted butter works well with this quick method.
- This sauce is best served right away. If you must hold it, keep it in a thermos or a bowl set over a container of warm (not hot) water.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 200
- Sugar: 0.1
- Sodium: 80
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 0.5
- Fiber: 0
- Protein: 1.5
- Cholesterol: 95