My Easy 5 Minute Blender Hollandaise Sauce is the no-fuss way to make a breakfast classic. This recipe makes about one cup of delicious creamy hollandaise that can be used on all your favorite breakfast dishes!
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Normally, the mere thought of making hollandaise sauce leaves me with visions of standing over a double boiler, whisking and whisking and whisking, interspersed with my silent prayers of "don't break. don't break. don't break." This 5 Minute Blender Hollandaise Sauce will get rid of all of those nightmarish thoughts!
My recipe makes just over a cup of the most delicious, most easy, no-fail Hollandaise sauce. A classic French Sauce Hollandaise is an emulsification. To emulsify is to bring together liquids that normally don't mix, like oil and vinegar, with something that will help them combine, in this case both egg yolks and mustard. Sounds easy, right? 🤯
The traditional method of vigorously whisking an emulsion with one hand, while slowly drizzling in melted butter with the other hand, while standing over a bowl set on top a pan of hot water takes a lot of time, coordination, muscle fatigue, and the dexterity of a juggler. Instead, I wanted to make the best hollandaise sauce, in the quickest amount of time, with a blender and zero circus skills. Doesn't that sound more fun?
Jump to:
- ❤️ What you'll love about this hollandaise sauce
- Ingredients
- Substitutions
- Variations
- Equipment: Blender
- Instructions
- Expert tip: how to reheat hollandaise sauce
- Making hollandaise sauce with an immersion blender
- How to fix a broken Hollandaise Sauce
- Recipe FAQs
- Recipes that love hollandaise sauce
- 📖 Recipe
- 💬 Comments
❤️ What you'll love about this hollandaise sauce
- 5 ingredients - Only 4 ingredients if you don't want to use cayenne. Only 3 ingredients if you use salted butter. Can I hear 2 ingredients? No. You really need at least the 3. Nice try.
- 5 minutes - A few minutes to melt the butter and separate the eggs. Making the sauce itself, in your blender, just takes a couple more minutes. So fast!
- Foolproof - I have made this recipe dozens of times and it has never failed me.
- Delicious - I like everything about this sauce. some recipes use more egg yolks, or whole eggs, more or less lemon juice, but I the the egginess and the lemon balance in this sauce hits the perfect note!
- Make ahead/ Make more - Need to make this for a lot of people? Double or triple it and make it in a larger blender. Want to get ahead of a big brunch. Make your sauce up to 2 days ahead and reheat it (more on that in the post, below.)
- Flexible - So easy and delicious, you will want to put this stuff on everything: poached eggs, southern eggs benedict, hash brown avocado toast, even poured over a classic asparagus frittata.
Ingredients
These are such pantry friendly, easy to aquire, and affordable ingredients, you may have to invent ways to get more hollandaise sauce in your life!
See recipe card below for quantities.
Substitutions
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Butter - You can use margarine or vegan butter in place of real butter. You can also use salted butter, just make sure to taste your sauce before adding any more salt. Finally, you can make a lovely olive oil hollandaise sauce if you prefer to go that route.
- Cayenne - If you don't care for the heat of cayenne you can leave it out, or maybe try a little fresh tarragon to give this blender hollandaise a Béarnaise sauce twist.
- Vegan - I do not have the expertise to help you veganize this recipe, but Minimalist Baker has an amazing recipe that you can try!
Variations
Hollandaise sauce is considered a "mother sauce", and there are many ways to use this mother sauce to make... baby sauces! For instance:
- Sauce Mousseline - Before making your blender hollandaise sauce, whip ¼ cup of heavy cream to soft peaks. Use a silicone spatula to fold the whipped cream into your finished hollandaise and you have a lighter and more delicate sauce mousseline.
- Sauce Maltaise - Using blood orange juice in place of the lemon juice makes a sauce maltaise, which is unbelievable on top of fish.
- Sauce Noisette - This one is the easiest, and my personal favorite. In place of the butter, use brown butter, for an even more decadent and well rounded flavor. To brown butter, add it to a pan over medium heat. As it melts, continuously swirl the butter around the pan. It will foam up, and then the foam will subside. Keep swirling the butter over the heat until it is light brown in color and smells nutty. Pour into another container immediately to stop the cooking and then add to your blender hollandaise. Simple
Equipment: Blender
As this is a 5 Minute BLENDER hollandaise sauce, you kinda sorta need a blender. Which one you use is up to you. Since there is only my husband and myself at home right now, I use a mini portable blender that will hold up to 2 cups. It is the perfect size for making this recipe, which produces about 300 ml of hollandaise sauce, or 1 ¼ cup.
If you want to make more sauce, for more people, you will want to use a larger blender. I have used everything from a high end Vitamix blender to an affordable Ninja blender, and have found they both work great. Honestly, I could even use my old Black and Decker blender, or an immersion blender, and your hollandaise would still come together beautifully.
Instructions
It's been ingrained in our collective memory that making hollandaise sauce is a complicated recipe best left to French chefs. No more of that nonsense! We can blend up this sauce in less time than it would take to make one from a mix. Let's go!
Step 1: In a small saucepan melt butter. Keep on low heat. Add egg yolks to the jar of your blender.
Step 2: Add lemon juice, dijon mustard, kosher salt, and cayenne, if using. Blend on high until fully mixed, about 10 seconds.
Step 3: Turn the heat back up on the butter to make sure it is very hot. Transfer to a cup with a spout. While blender is running, slowly drizzle the butter through the opening in the top. Run on high for 15 to 30 seconds.
For best results, serve sauce immediately. If you can't, place in a glass container and set in a bowl of hot water. If it thickens up, see expert tip below.
Expert tip: how to reheat hollandaise sauce
Sometimes there is a delay in serving food. As the spouse of a food blogger, I don't think my husband has eaten warm food in years. Reheating is always an option, but how do you reheat hollandaise sauce and keep it... delightfully saucy? It's simple! Here's how:
(p.s. the instructions assume that you are reheating hollandaise that has been refrigerated. If you are just reheating it before serving, simple follow step 2)
(p.p.s. I don't like to reheat hollandaise sauce in the microwave as it is too difficult to regulate how it is heating, and you may completely cook the eggs into something not delightfully saucy.)
Step 1: Place glass jar of hollandaise sauce in a small saucepan or bowl and loosen the lid. Pour very hot tap water into the pan, up to the level of the sauce in the jar. Stir the sauce and replace the hot water as needed until the sauce is liquified, checking often.
Step 2: To reheat, pour sauce back into blender. It's okay if some of the sauce around the edges of the jar look eggy. It will all blend in. Turn the blender (on high, if there are levels) and drizzle in 2 tablespoons of hot tap water until everything is smooth. If you want it thinner, add another tablespoon of water. If you want it thicker, blend a little longer.
Making hollandaise sauce with an immersion blender
You can absolutely make this recipe using an immersion blender. Just place egg yolks, lemon juice, salt, and cayenne in a 2-cup glass measuring cup, or the tall container that came with your immersion blender, and blend. Keep the blender going while you drizzle in the very hot butter in a slow, steady stream until it's gone. This should take 30 seconds to a minute and you will have a beautifully emulsified Hollandaise sauce. You should make some eggs benedict immediately!
How to fix a broken Hollandaise Sauce
Any emulsified sauce can break. It will look like you have 2 distinct elements, kind of like when a bottle of salad dressing hasn't been shaken. Although using this blneder hollandais etechnique is less prone to breaking, or splitting in two, it can happen. What do you do?
- Hot water - With the blender running, add a couple of tablespoons of very hot tap water into the mixture, one tablespoon at a time, until it comes back together. If it seems too thin after this, just run it another 15 to 20 seconds and it should thicken up. Don't forget to taste for salt again and season to your liking.
- Egg yolk - Sometimes a hollandaise will split because you have passed the maximum amount of butter the egg yolks can hold. As egg yolk sizes vary so widely, this can definitely happen. Try blending in another egg yolk or two until it comes back together.
- Start over - On the rare occasion that neither of these fixes works, just start over. It means more ingredients, but just another 5 minutes.
Serving suggestions: Try this amazingly simple hollandaise sauce on poached eggs, over a Spring frittata, even on top of a delicious hash brown eggs benedict!
Recipe FAQs
Store leftover hollandaise sauce in an airtight container in your refrigerator for up to 2 days. I prefer to use a glass container, like an empty washed jelly jar, for ease of reheating.
Absolutely! I like to use souper cubes, which are silicone ice cube tray-like things that store up to 1 cup of liquid for freezing. You can also freeze in zip top bags or other freezer safe containers and store in the freezer for up to 3 months. When ready to use, thaw the desired amount of hollandaise overnight in the refrigerator.
You can reheat your blender hollandaise sauce on the stove, but I recommend you use the double-boiler method, as heating directly in a pan can scramble the egg yolks in the sauce. Instead set a glass or metal bowl over a pan containing about 1 inch of simmering water. Place your hollandaise sauce in the bowl and whisk until warm, adding more melted butter or hot water to thin, if necessary.
Did you try this recipe?
Leave a comment with a ⭐️ rating below to tell me all about it, and don't forget to tag me on Instagram!
I appreciate you!
-Cynthia
📖 Recipe
5-Minute Blender Hollandaise
Equipment
Ingredients
- 4 large egg yolks
- 1 ½ tablespoons lemon juice from half a medium lemon
- ½ teaspoon kosher salt
- ¼ teaspoon dijon mustard
- ⅛ teaspoon cayenne pepper optional
- ½ cup unsalted butter melted and very hot
Instructions
- In a small saucepan melt butter. Keep on low heat while you blend the other ingredients.
- In the jar of your blender, combine egg yolks, lemon juice, dijon, kosher salt, and cayenne, if using. Blend on high until fully mixed, about 10 seconds.
- Turn the heat back up on the butter to make sure it is very hot. Transfer to a cup with a spout. While blender is running, slowly drizzle the butter through the opening in the top. Run on high for 15 to 30 seconds. You will actually hear when the hollandaise is done when the sound becomes deeper in tone.
- Taste for salt and check for thickness. If it needs more salt, add a tiny pinch more. If you would like it thinner, drizzle in 1 to 2 tablespoons of hot water while you run the blender. If you want it thicker, run the blender 15 to 30 seconds longer.
- Serve as soon as possible.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
nicole says
this is definitely going to be our go to hollandaise from now on. it was very easy to do and as quick as it says, the texture and flavor are a++! i think ill do a touch more lemon next time for my preference, but thats an easy tweak. we dont have a small blender so we used an immersion blender and a tall container thats juuuust big enough to fit it into the bottom, and had no issues getting it to blend right. the batch size is great too, plenty for 4 generous servings but also not so much that the two of us cant finish it off quickly. im already looking forward to reheating the leftovers tomorrow!
Cynthia Christensen says
Fantastic!
Stuart says
Very easy to make and comes together in minutes. Tastes so rich, and as good as anything I’d pay far too much for at a brunch restaurant. We made it for smoked salmon and spinach eggs Benedict last weekend, and will be the go to sauce from now on.
Cynthia Christensen says
I really love someone who appreciates the complexity a flavor as well as the simplicity of making a delicious hollandaise sauce 🙌