Creamy No-Fail Blender Hollandaise Sauce
A quick and easy blender hollandaise sauce recipe that delivers a smooth, creamy, and tangy sauce in under 5 minutes, perfect for brunch or special occasions.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Total Time: 9 minutes
- Yield: 6 servings (2 tablespoons per serving) 1x
- Category: Sauce
- Cuisine: French
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, melted and hot
- 3 large egg yolks, room temperature
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 1/4 teaspoon salt
- Pinch of white pepper (optional)
- Optional: pinch of cayenne pepper
- Optional: 1/2 teaspoon Dijon mustard
Instructions
- Melt the butter in a small saucepan over medium heat until fully melted and hot but not browned (about 3-4 minutes). Remove from heat and set aside.
- Add egg yolks, lemon juice, water, salt, and white pepper (if using) into the blender jar.
- Blend on medium speed for about 15 seconds until slightly frothy and combined.
- With the blender running on medium speed, slowly pour the hot melted butter in a thin stream through the lid opening over about 30 seconds to emulsify.
- Stop the blender once all butter is incorporated; sauce should be thick, creamy, and glossy. If too thick, add a teaspoon of warm water and pulse to loosen.
- Taste and adjust seasonings; add more salt, lemon juice, white pepper, cayenne, or Dijon mustard if desired and blend briefly.
- Serve immediately over your dish or keep warm for up to 30 minutes.
Notes
Use room temperature egg yolks for smooth blending. Pour melted butter slowly to avoid sauce breaking. If sauce separates, add a teaspoon of warm water and blend again. Keep butter hot but not boiling. Serve immediately or keep warm up to 30 minutes. Avoid microwave reheating.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Fat: 12
- Protein: 1
Keywords: hollandaise sauce, blender hollandaise, easy hollandaise, brunch sauce, creamy sauce, quick hollandaise, no-fail hollandaise