This blender hollandaise sauce is so easy to make! It's far easier than the classic recipe, which requires some elbow grease.
It literally takes just a few minutes, and it's foolproof, as long as the butter is hot and you add it slowly and patiently.
Hollandaise sauce is a delicacy. Its creamy texture and delicate flavor are just wonderful. But it takes quite a bit of work.
That's why I'm grateful for this blender hollandaise recipe, which is truly easy to make. The only drawback is that you can't make it ahead of time. But since it's so easy to make and it's ready so fast, I don't think this is an issue.
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Ingredients
You'll only need five ingredients (plus a little water) to make this rich sauce. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Egg yolk: I use a large egg yolk.
- Lemon juice: Use freshly squeezed lemon juice.
- Kosher salt: If using fine salt instead of kosher salt, use half the amount listed.
- Cayenne pepper: Just a pinch. The cayenne doesn't make the sauce spicy, it just adds an interesting layer of flavor.
- Unsalted butter: Since this is a major component of the sauce, it's good to use high-quality butter.
Variations
There aren't too many variations on this classic recipe. As you can see, I like to add a pinch of cayenne pepper. You can also add a pinch of garlic granules for some added flavor.
As mentioned above, you can use clarified butter instead of butter, and in fact, it's a good way to help ensure that the sauce properly emulsifies and doesn't curdle or separate.
Instructions
The detailed instructions for making blender hollandaise sauce are included in the recipe card below. Here are the basic steps:
Add the egg yolk, water, lemon juice, kosher salt, and cayenne pepper into a cup that just fits the head of an immersion blender. You can use the cup that comes with the blender or use a narrow mug.
Cube the butter and place it in a glass measuring cup. Cover and melt the butter in the microwave, in 30-second increments. Make sure the butter is hot, not just melted.
Place your immersion blender's head into the bottom of the cup and turn it on. With the blender running, very 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.
Expert Tips
For the sauce to emulsify, you need to make sure that the butter is hot, not just melted. If you worry about it splattering in the microwave, you can heat it up 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, you can use ghee (clarified butter) instead of butter.
Since clarified butter contains no water, it's easier to stabilize and thicken the sauce when using it. For this same reason, you can also omit the water from this recipe. Add it later if the sauce is too thick.
Recipe FAQs
You will need an immersion blender for this recipe. This is the immersion blender I own.
Unfortunately, you can't. It will separate. You'll need to make it right before serving it. The good news is: It's quick and easy, so making it at the last minute shouldn't be too much of a burden.
The combination of egg yolk and hot fat (butter or clarified butter) plus constant whisking is what thickens this sauce. There's no need for any other thickeners.
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 excellent with vegetables such as steamed asparagus, steamed spinach, and steamed broccoli.
You can also serve this rich sauce with eggs. Eggs benedict is a classic recipe and you can also spoon it over hard-boiled eggs or poached eggs.
Storing Leftovers
Unfortunately, you can't store the leftovers. This sauce cannot be refrigerated and reheated, so try to only make as much as you plan on using right away.
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Recipe Card
Blender Hollandaise Sauce
Ingredients
- 1 large egg yolk
- 1 teaspoon water optional (see notes)
- 1 teaspoon fresh lemon juice
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon sea salt
- Pinch cayenne pepper
- 8 tablespoons unsalted butter or clarified butter
Instructions
- Add the egg yolk, water, lemon juice, kosher salt, and cayenne pepper into a cup that just fits the head of an immersion blender. I use a 16-oz coffee mug. You can also use the cup that comes with the blender if it's narrow enough.
- Cube the butter, and place it in 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 your 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 for up to one hour at room temperature.
Video
Notes
Add Your Own Notes
Nutrition per Serving
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
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