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Easy Blender Hollandaise Sauce: Foolproof and Creamy

A close-up of thick, vibrant yellow hollandaise sauce swirled high in a white, fluted ramekin.
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Make rich, creamy hollandaise sauce quickly using a blender. This foolproof recipe takes minutes and is perfect for Eggs Benedict, asparagus, or seafood.

Ingredients

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  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper (optional)
  • 1/2 cup unsalted butter, melted and hot

Instructions

  1. Place the egg yolks, lemon juice, salt, and cayenne pepper into the jar of an immersion blender or a standard blender.
  2. Blend these ingredients on medium speed for about 30 seconds until they are pale yellow and slightly thickened.
  3. With the blender running on low speed, slowly drizzle the hot, melted butter into the yolk mixture in a very thin, steady stream. This slow addition is key to emulsification.
  4. Continue blending until all the butter is incorporated and the sauce is thick, pale, and creamy. This should take about 1 to 2 minutes after you start adding the butter.
  5. Taste the sauce and add more salt or lemon juice if needed. Serve immediately over Eggs Benedict, steamed vegetables, or fish.

Notes

  • If your sauce breaks (separates), place one teaspoon of hot water into a clean bowl and slowly whisk the broken sauce into the water until it comes back together.
  • This sauce is best made right before serving. If you must hold it, keep it warm in a thermos or a bowl set over a pan of warm (not hot) water.
  • For a Keto Hollandaise, this recipe fits perfectly as it is naturally low carb.

Nutrition

Find it online: https://tastethisplate.com/easy-hollandaise-sauce-recipe/