Foolproof Blender Hollandaise Sauce: Quick, Creamy, and Never Separates
Make rich, creamy hollandaise sauce quickly using a blender. This easy method prevents separation, resulting in a silky, tangy butter sauce perfect for Eggs Benedict, asparagus, or fish.
- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 10 min
- Yield: About 1 cup 1x
- Category: Sauce
- Method: Blending
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt, plus more to taste
- 1/8 teaspoon cayenne pepper
- 1 cup unsalted butter, melted and hot
Instructions
- Place the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper into the jar of a blender.
- Secure the lid on the blender. Remove the center cap from the lid to create an opening for drizzling.
- Turn the blender on low speed. Slowly drizzle the hot, melted butter into the blender through the opening in the lid in a very thin, steady stream.
- Continue blending until all the butter is incorporated and the sauce is thick and emulsified. This should take about 1 to 2 minutes after the butter starts incorporating.
- Stop the blender. Taste the sauce and adjust salt or lemon juice as needed.
- Serve immediately over Eggs Benedict, steamed asparagus, or grilled chicken.
Notes
- If the sauce becomes too thick, whisk in a teaspoon of warm water until you reach your desired consistency.
- If the sauce separates, place one fresh egg yolk in a clean bowl and slowly whisk in the broken sauce until it re-emulsifies.
- Keep the sauce warm (but not hot) by placing the serving bowl over a pot of warm (not simmering) water while serving.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 190
- Sugar: 0.1
- Sodium: 110
- Fat: 20
- Saturated Fat: 12.5
- Unsaturated Fat: 7.5
- Trans Fat: 0.5
- Carbohydrates: 0.2
- Fiber: 0
- Protein: 1.5
- Cholesterol: 75