Easy Blender Hollandaise Sauce is ready to go in just 5 minutes with simple ingredients! Serve it with asparagus, eggs benedict, fish & more!
Do you love spring as much as we do? We love sharing wonderful citrus-based recipes at this time of year like this Easy Blender Hollandaise Sauce. I love spooning some over my eggs benedict at brunch time! In the past, I found making a hollandaise sauce recipe can be quite nerve-racking to get it just right. But fear not! This easy blender recipe takes all the nerves away and it comes out beautifully every time.
My family loves the indulgence of this rich and decadent sauce, and you can too with it being so easy to make! Pull out that blender and give it a whirl. The only caveat is that it needs to be eaten within 30 minutes, but we never seem to have an issue with that!
What is hollandaise sauce?
- Hollandaise sauce, formerly “Dutch sauce” is a creamy sauce made of emulsified melted butter, egg yolks, lemon juice, and seasoning. It’s one of the five mother sauces of French cuisine and is served especially with fish.
Butter: For the best hollandaise sauce, you want to use good quality butter. Kerrygold is my favorite, but you can get away with the store-brand stuff if that’s what you have on hand.
Eggs: Egg yolks are the key to this sauce. They emulsify into the butter and make everything amazing.
Seasonings: To flavor this sauce, you’ll need fresh lemon juice, salt, pepper, and a little cayenne pepper. The cayenne is optional but gives the sauce a little something extra.
How to Make Hollandaise Sauce
STEP ONE: Add egg yolks, lemon juice, and cayenne to a blender. Blend on medium speed for 1 minute.
STEP TWO: Turn the blender to high and very slowly drizzle in melted butter through the lid opening. Continue to blend until thickened.
STEP THREE: Transfer to a serving bowl and use immediately or place in a hot water bath. Use within 30 minutes.
This is a seriously easy hollandaise sauce recipe that’s ready in no time. As much as I love it at brunchtime, this sauce is a must-have at our dinner table when I make asiago asparagus. Pair them up with beef, chicken, or fish for a restaurant-level meal you’ll want to make again and again.
Homemade sauces are a thing of beauty and these are my favorites!
- 3 egg yolks
- 2 teaspoons fresh lemon juice
- 1 pinch cayenne pepper
- ½ cup salted butter melted
- Salt & pepper to taste
- In a blender place in the egg yolks, lemon, and cayenne pepper. Cover and blend on medium until light lemon in color about 1 min.
- Turn the blender on high and pour the hot melted butter in very slowly through the opening in the lid. Continue to blend until thickened. Taste and adjust with salt and pepper and whirl again.
- Pour into serving bowl and serve immediately or place the bowl in a hot water bath to keep warm.