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This easy blender hollandaise sauce is so quick to make. You’ll be serving up homemade eggs benedict for brunch in no time or use it as a sauce for other dishes, too.

Mr. K’s favorite brunch item is eggs benedict. I can pretty much bet money on it that he’ll order it if it’s on the menu.

I’ve always been too lazy to make traditional hollandaise sauce. I don’t have the patience for so much whisking by hand. But this blender hollandaise sauce is pretty darn good and a great alternative.

Not only is it easy to make but the sauce is lovely, too. Creamy, smooth, slightly tangy. We drizzled it over poached eggs and we love it on our homemade Creamy Cheese Grits. We’ll definitely be enjoying more leisurely brunches with this recipe.

Ingredients

Large egg yolks
Fresh-squeezed lemon juice
Salt
Cayenne pepper
Mustard powder
Unsalted butter

Place the egg yolks, lemon juice, salt, pepper, and mustard in a blender. Process on high speed for 20 seconds to mix them.

Melt the butter either in the microwave or in a small pot on the stove top.

Turn your blender on low speed and slowly pour a thin stream of hot butter into the blender. Do not pour it in too fast, otherwise your sauce will not come together. This step is very important – be sure to add the butter slowly to the egg mixture.

As the butter mixes with the other ingredients, the sauce should start to thicken and turn pale yellow. This is from the warm butter cooking the eggs and the emulsion created from mixing them together. Once you’ve added all of the butter, continue blending for a few seconds longer until the consistency is thickened but pourable.

Taste the sauce and adjust the seasonings, if needed. Serve the sauce right away while it’s warm.

Is blender hollandaise safe?

Because hollandaise is made with raw eggs there is always a risk. However, blender hollandaise is made with hot butter that should the eggs as they are blended. If you are concerned, you can use pasteurized eggs or check the temperature of the hollandaise sauce to make sure the eggs are cooked.

Can you make it the night before?

I don’t recommend making it the night before. When the sauce is chilled it will need to be reheated again which could cause the sauce to break. This means the eggs and butter will separate. The blender method is so easy, you can make it just before you’re ready to serve it.

What does it taste like?

The flavor is very rich and buttery with a little bit of tanginess from the lemon. I like to add a pinch of cayenne pepper to mine for some heat, but this is optional.

Different Ways to Serve It

You can use it to make eggs benedict with poached eggs, Canadian bacon, and English muffins but there are other ways to serve it, too.
Any eggs work with hollandaise sauce so spoon it over omelets, scrambled eggs, or fried eggs.
We love to drizzle it over cooked vegetables like roasted asparagus, cooked broccoli, or even baked potatoes.
It’s also great with salmon or use it as a dipping sauce for crab legs.

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