This quick & easy take on a creamy, classic French hollandaise sauce is the perfect complement for roasted veggies, fresh seafood, and of course, eggs Benedict! My Easy Blender Hollandaise fresh and lemony, and just takes a few minutes to make. Jump to recipe.

If you’ve ordered eggs Benedict before, then you know the secret is this creamy, buttery, slightly tangy sauce. Whether it’s over eggs bene at a weekend brunch spot or a plate of roasted asparagus at family dinner, hollandaise elevates just about any dish.

Even to a skilled home chef, there are certain cooking techniques that seem to feel inherently intimidating — grilling the perfect steak, getting the perfect texture on a gluten-free cake, poaching the perfect egg and making hollandaise that doesn't break. What you might not know — this seemingly fancy sauce can be made in just a few minutes using a blender and a few staple ingredients you likely have in your kitchen.

With this how-to you will learn how to make restaurant-quality hollandaise in your home kitchen!

Some notes for the home chef before getting started:

Mise en place — a French term for "everything in its place" — is not just for the pros. As a home cook, mise en place is about having everything you need before you start cooking and it allows you to focus on the task at hand. Take a moment to organize + make sure you’ve got your eggs, butter, lemon juice, sea salt, cayenne and blender ready to go so you’re able to focus on the process.
Hollandaise is meant to be served warm. It’s best if used as soon as it’s read, so I usually wait until all the other components of the meal are ready. Store it in a warm spot, like next to the stovetop, until you’re ready to serve. Serve within about 30 minutes or so. If you need to store sauce for more than 30 minutes before serving, transfer to a heatproof bowl, cover tightly with plastic wrap, and set in a small saucepan of very hot water to keep warm. Whisk until smooth before serving.
Cooking for a crowd or wanting to make your hollandaise ahead? Hollandaise can be made up to two days ahead. To serve, simply reheat in a saucepan over low heat, whisking constantly.
If your hollandaise sauce breaks, all is not lost! Try blending in 1-2 teaspoons of hot water. Run the blender for 30 to 60 seconds. If the sauce looks good, you can continue adding butter and/or serve.

easy blender hollandaise

SERVES: 4-6 [makes about 1 cup] | TOTAL TIME: 10 MINUTES

This quick & easy take on a creamy, classic French hollandaise sauce is the perfect complement for roasted veggies, fresh seafood, and of course, eggs Benedict! My Easy Blender Hollandaise fresh and lemony, and just takes a few minutes to make.

INGREDIENTS:

10 tablespoons unsalted butter
3 egg yolks, room temperature
1-2 tablespoons fresh lemon juice
1/2 teaspoon sea salt
pinch cayenne pepper

INSTRUCTIONS:

Fill a blender with hot water and set aside.
Melt butter slowly in a small saucepan over medium heat until foaming. Remove pan from the stove.
Discard water from the blender and dry well. Add egg yolks, 1 tablespoon lemon juice, salt and cayenne to blender and cover. Blend on medium high speed egg yolk mixture until lightened in color, about 30 seconds.
Turn blender to lowest setting, remove fill cup from lid and slowly pour hot butter into blender in a thin stream, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms.
Adjust salt and lemon juice to taste. It should be buttery, lemony and just lightly salty. If you like a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
Store until needed in a warm spot, like next to the stovetop. Serve within about 30 minutes or so. If you need to store sauce for more than 30 minutes before serving, transfer to a heatproof bowl, cover tightly with plastic wrap, and set in a small saucepan of very hot water to keep warm. Whisk until smooth before serving.

NOTES:

Make Ahead: Hollandaise can be made up to two days ahead. To serve, simply reheat in a saucepan over low heat, whisking constantly. If the sauce breaks while you're reheating, mix in 1 teaspoon warm water and the sauce will come together.

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