Blender Hollandaise Sauce (Printer view)

Two-minute blender hollandaise: a silky egg-and-butter emulsion for eggs Benedict, asparagus, or spring vegetables.

# What You'll Need:

→ Dairy

01 - 1/2 cup unsalted butter, melted until hot and bubbling (do not brown)

→ Eggs

02 - 3 large egg yolks, preferably at room temperature

→ Acidity & Seasoning

03 - 1 tablespoon fresh lemon juice
04 - 1/2 teaspoon Dijon mustard (optional, for additional stability)
05 - 1/4 teaspoon fine salt
06 - Pinch cayenne pepper or freshly ground black pepper

# Directions:

01 - Melt the butter in a small saucepan over medium heat or in a microwave-safe container until it is hot and begins to bubble; remove from heat immediately and avoid browning.
02 - Place the egg yolks, lemon juice, Dijon mustard (if using), salt and cayenne or black pepper into the blender jug and blend on medium speed for about 10 seconds to homogenize.
03 - With the blender running on low, very slowly drizzle the hot melted butter in a thin, steady stream into the yolk mixture; continue blending until the emulsion thickens and becomes glossy, about 20–30 seconds.
04 - Taste and adjust salt or lemon as needed and serve immediately over eggs Benedict, steamed asparagus, or poached fish.

# Expert Suggestions:

01 -
  • This sauce comes together in less time than it takes to poach an egg and never splits if you drizzle with a steady hand.
  • You don’t need special equipment — if you own a blender, you’re already halfway there.
02 -
  • I once learned the hard way that pouring butter too quickly will scramble the yolks and ruin the texture – go slow and steady.
  • Allowing your ingredients to come to room temperature before starting makes the emulsion safer and smoother.
03 -
  • Adding the butter slowly and with patience is the difference between luscious and lumpy.
  • A blender with a small opening in the lid is a secret weapon for controlled emulsification – worth remembering for all kinds of sauces.
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