Blender Hollandaise Sauce (Printable Version)

Silky blender hollandaise in 2 minutes, ideal for eggs Benedict, asparagus, and spring vegetables.

# Components:

→ Dairy

01 - 1/2 cup unsalted butter (115 g)

→ Eggs

02 - 3 large egg yolks

→ Acidity & seasoning

03 - 1 tablespoon fresh lemon juice (15 ml)
04 - 1/2 teaspoon Dijon mustard (optional)
05 - 1/4 teaspoon fine salt
06 - Pinch of cayenne pepper or freshly ground black pepper

# Preparation steps:

01 - Melt the butter in a small saucepan over low heat or in a microwave-safe container until hot and bubbling but not browned; keep warm.
02 - Place the egg yolks, lemon juice, Dijon mustard (if using), salt and cayenne or black pepper into the blender pitcher.
03 - Blend on medium speed for about 10 seconds to homogenize the yolk mixture and incorporate air for lift.
04 - With the blender running on low, pour the hot melted butter in a thin, steady stream into the vortex; continue blending until the sauce thickens and turns glossy, about 20–30 seconds.
05 - Taste and adjust seasoning and acidity as needed; serve immediately over eggs Benedict, steamed asparagus or spring vegetables.

# Expert Advice:

01 -
  • You'll feel like a brunch wizard making something restaurant-worthy in a flash with almost no cleanup.
  • It's become my emergency secret for dressing up everything, from weeknight veggies to a Saturday eggs Benedict.
02 -
  • Pouring the butter too quickly once separated my sauce right before a big brunch; patience is everything.
  • Letting the blender run for a few extra seconds after adding the butter always makes the sauce extra silky — don’t rush the finish!
03 -
  • Always drizzle in the butter as slowly as you’d pour a thin string of honey for perfect emulsion.
  • A pinch more lemon at the end brightens the flavors if your eggs taste particularly rich.
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