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    Home » Dips & Sauces » Blender Hollandaise Sauce

    Blender Hollandaise Sauce

    Last updated: Feb 22, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    Classic hollandaise requires some elbow grease. I was grateful to find this easy blender method that literally takes just a few minutes.

    And while it's not completely foolproof - sometimes the sauce does end up separating - I find that it nearly always succeeds, as long as you add the butter slowly and patiently.

    Hollandaise sauce served in a white bowl with a spoon.

    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 version, 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.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tips
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    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. I love Kerrygold butter.
    The ingredients needed to make Hollandaise sauce.

    Instructions

    The classic Hollandaise sauce recipe requires some elbow grease, which frankly I don't have the patience for. But this blender recipe takes just a few minutes to make.

    The detailed instructions 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.

    Pouring butter into the sauce.

    Keep blending while slowly pouring the butter in.

    Blending the Hollandaise sauce.

    The hot butter will emulsify with the egg yolk and lemon juice, resulting in a thick, creamy sauce.

    Hollandaise sauce served with a spoon.

    Expert tips

    You want the butter to be 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, try using 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.

    Frequently asked questions

    What type of blender do you use?

    You will need an immersion blender for this recipe. I got mine on Amazon for around $40.

    Can I make this sauce ahead of time, refrigerate it, and reheat it?

    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.

    How do I thicken Hollandaise sauce?

    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.

    Where does this sauce get its name?

    Although it was invented in France, the name of this sauce translates to "Dutch sauce," likely because the butter used to make it was imported from Holland.

    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.

    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.

    Serving suggestions

    This creamy sauce is perfect with fish, and delicious over vegetables such as steamed asparagus.

    It also goes wonderfully with eggs - eggs benedict is a classic recipe.

    Believe it or not, it's also very good when simply spooned over hard-boiled 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.

    Two photos of Hollandaise sauce served with a spoon.

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    Recipe card

    Hollandaise sauce.
    4.97 from 56 votes
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    Blender Hollandaise Sauce

    The classic hollandaise recipe requires some elbow grease. I was grateful to find this easy blender recipe that literally takes just ten minutes.
    Prep Time10 mins
    Total Time10 mins
    Course: Side Dish
    Cuisine: French
    Servings: 6 servings
    Calories: 145kcal
    Author: Vered DeLeeuw
    Prevent your screen from going dark

    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.

    WATCH THE VIDEO:

    NOTES

    Slightly adapted from Serious Eats.
    The CDC recommends cooking eggs until both the yolk and white are firm. 
    You want the butter to be 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, try using 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 the same reason, you can skip the water. Add it later if needed, if the sauce is too thick. 

    ADD YOUR OWN NOTES

    Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 2tablespoons | Calories: 145kcal | Carbohydrates: 0.1g | Fat: 16g | Saturated Fat: 10g | Sodium: 190mg
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    About the Author

    Vered Deleeuw 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. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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