Easy to Make Hollandaise Sauce Using a Blender

by Jackie Dodd ; Updated August 23, 2018

If you're the one who always orders eggs Benedict every time you wind up at Sunday morning brunch—for the mere fact that you can't possibly imagine making hollandaise from scratch—I've got some great news for you: you can. It's simple! The traditional method is tricky, labor intensive (the arm workout is insane!), and is easily over-heated. But this blender method makes it nearly foolproof. Now you can be the one to host a Sunday brunch with the perfect hollandaise, even if you're the only guest.


  • Make hollandaise to order, it won't keep, and it's difficult to re-heat. It takes only a few minutes in the blender so have your dish ready to go when you start to make it.

Blend First Four Ingredients

Add the yolks, lemon juice, cayenne, and salt to a blender. Process until well combined, about 30 seconds.

Melt the Butter

In a saucepan over medium high heat, melt the butter and allow to get very hot, but not boiling.

Add Hot Butter to the Blender

While the blender is running on high, remove the stopper from the lid and slowly pour the melted butter in a slow steady stream until all the butter has been added to the blender. The sauce should be thick and creamy.

Serve immediately!

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About the Author

Jackie Dodd is an award-winning food writer, recipe developer and photographer. She has cooked across America on TV shows such as TODAY, Lifetime Network and CBS News. Dodd is also the author of two best-selling cookbooks, "The Craft Beer Cookbook" and "The Craft Beer Bites Cookbook."