This blender hollandaise sauce is far easier than the classic recipe, which requires some elbow grease. It literally takes just a few minutes.
Hollandaise sauce is a delicacy. Its creamy texture and delicate flavor are a delight, but it requires quite a bit of work. That's why I'm grateful for this ultra-quick blender version, which is truly easy to make and foolproof, as long as the butter is hot and you add it slowly and patiently.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Egg yolk: I use a large egg yolk.
- Lemon juice: Use freshly squeezed lemon juice.
- Cayenne pepper: Just a pinch. The cayenne doesn't make the sauce spicy. It just adds an interesting layer of flavor. You can also add a pinch of garlic powder for some added flavor.
- Unsalted butter: Since this is a major component of the sauce, you should use high-quality butter. I love Banner butter!
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Add the egg yolk, water, lemon juice, kosher salt, and cayenne pepper to a cup that just fits the head of an immersion blender. Melt the butter in the microwave, making sure it is hot, not just melted.
Place the immersion blender's head into the bottom of the cup and turn it on. With the blender running, slowly pour the hot butter into the cup. Keep blending while slowly pouring the butter in.
The hot butter will emulsify with the egg yolk and lemon juice, resulting in a thick, creamy sauce. Serve it immediately.
Recipe Tips
- For the sauce to emulsify, the butter should be hot, not just melted. If you worry about it splattering in the microwave, heat it in a small saucepan on the stovetop over medium-high heat until it's melted and the foam subsides.
- To further increase your chances of success and reduce the risk of the sauce separating, use ghee (clarified butter) instead of butter. Clarified butter contains no water, making it easier to stabilize and thicken the sauce.
- For the same reason, you can initially omit the water. Add it later if the sauce is too thick.
- This sauce cannot be made ahead of time. If you try to make it ahead and reheat, it will separate. You should make it no more than an hour before serving it. But it's quick and easy, so making it at the last minute shouldn't be too much of a burden.
Serving Suggestions
This creamy sauce is perfect with fish and seafood. I love it with salmon cakes, tuna patties, boiled shrimp, poached salmon, and keto crab cakes. It's also great with vegetables like steamed asparagus, steamed spinach, and steamed broccoli.
You can also serve this rich sauce with eggs. Eggs Benedict (shown in the image below) is a classic recipe that uses this sauce, and you can also spoon it over hard-boiled eggs or poached eggs.
Recipe Card
Easy Blender Hollandaise Sauce
Video
Ingredients
- 1 large egg yolk
- 1 teaspoon water - optional; see notes below
- 1 teaspoon lemon juice - freshly squeezed
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- Pinch cayenne pepper
- 8 tablespoons unsalted butter - or clarified butter
Instructions
- Add the egg yolk, water, lemon juice, kosher salt, and cayenne pepper to a cup that just fits the head of an immersion blender. I use a 16-ounce coffee mug. You can use the cup that comes with the blender if it's narrow enough.
- Cube the butter and place it in a bowl or a glass measuring cup. Cover and melt the butter in the microwave in 30-second increments. The butter should be hot, not just melted - see notes below.
- Place an immersion blender into the bottom of the cup and turn it on. With the blender running, very slowly pour the hot butter into the cup. The butter will emulsify with the egg yolk and lemon juice, resulting in a thick, creamy sauce.
- Transfer the sauce to a serving dish. Serve immediately. This sauce cannot be cooled and reheated, but it will keep at room temperature for up to an hour.
Notes
- The FDA recommends cooking eggs until the yolks are firm.
- You want the butter to be hot, not just melted. If you worry about it splattering in the microwave, heat it in a small saucepan on the stovetop over medium-high heat until it's melted and the foam subsides.
- To further increase your chances of success and reduce the risk of the sauce separating, use ghee (clarified butter) instead of butter. Clarified butter contains no water, making it easier to stabilize and thicken the sauce.
- For the same reason, you can initially omit the water. Add it later if the sauce is too thick.
- Unfortunately, you can't store the leftovers. This sauce cannot be refrigerated and reheated, so try to make only as much as you can use right away.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Alexandra Stirling says
How many syns is this sauce please x
Vered DeLeeuw says
Hi Alexandra,
I assume you mean Slimming World syns? I'm very sorry - I don't know.