Impress your friends and family with my Easy Blender Hollandaise Sauce. One of the “five main French mother sauces” invented by Chef Auguste Escoffier in the 19th century, hollandaise has most definitely stood the test of time. And, my version is quick and easy (5 minutes) and virtually foolproof. Plus, I add in a few special ingredients that both increase the lemony taste as well as reduce the richness from the butter. And, I include lots of “how to” – including make ahead, rewarming, thinning and thickening.
Table of Contents
- “Big Hit” Blender Hollandaise Sauce Recipe
- What You Need for Eggs Benedict Sauce
- How to Make Hollandaise Sauce in a Blender
- Variations of Eggs Benedict Hollandaise Sauce
- Hollandaise Recipe Storage & Reheating Instructions
- Pin it now to save for later
- More Ways to Use Hollandaise Sauce
- Other Sauce Recipes You Might Like
- Easy Blender Hollandaise Sauce
I have always loved eggs Benedict, particularly when my mom made it because her Hollandaise sauce was sooo scrumptious. Unfortunately, I didn’t get her to give me her special recipe before she passed away, and I have not been able to find it amongst her recipe boxes or files. I know it was very lemony, without being too tart. So, when a local specialty store asked me to create breakfast and brunch recipes featuring their flavored olive oils and aged balsamic vinegars, I knew this was my opportunity to try and re-create mom’s both mom’s Eggs Benedict as well as her Hollandaise Sauce.
“Big Hit” Blender Hollandaise Sauce Recipe
Mom used the “quick and easy” method for making Hollandaise, which is to do it in a blender. So, I started with a basic blender Hollandaise sauce recipe, and began experimenting. After a few tries (probably 4 or 5!) I finally hit on the winning combination of butter, egg yolks, lemon juice, lemon balsamic vinegar and a lemon-herb flavored oil called Gremolata Olive Oil. Robert LOVED it – as did our friends whom I tried it out on. It was a big hit at one of my cooking classes as well!
What You Need for Eggs Benedict Sauce
You only need 6 ingredients to make this Easy Blender Hollandaise. My recipe starts with the four basic ingredients of a traditional hollandaise sauce, which on it’s own is also divine:
- Egg yolks
- Fresh lemon juice
- Kosher salt
- Unsalted butter
I then add in 2 more ingredients, to intensify the tangy lemon flavor and cut the rich buttery taste a bit:
- Lemon (or white) balsamic vinegar
- Gremolata (or Lemon) Olive Oil – can also use extra virgin olive oil and add lemon zest
How to Make Hollandaise Sauce in a Blender
You’ll be amazed at how easy it is to make hollandaise sauce when you prepare it with a blender. Here’s all you have to do:
- Separate eggs.
Separate eggs, placing the yolks in the jar of an electric blender. Place the whites in a sealed jar and refrigerate for another use. - Add lemon, vinegar and salt.
To the egg yolks, add the lemon juice, balsamic vinegar and salt. Process until well blended. - Heat butter and oil.
Heat butter and oil in a small saucepan over medium heat, just until butter is melted, stirring constantly. - Add to blender.
With the blender running, very slowly pour in warm butter mixture until blended. Taste and adjust lemon juice and salt as needed.
Variations of Eggs Benedict Hollandaise Sauce
While this sauce is excellent on its own, you can also get creative and make it your own by blending in one or more of these ingredients (as the last step):
- Dijon mustard – start with 1 teaspoon, taste and add a bit more as needed.
- Diced green chiles – start with 3 tablespoons.
- Curry powder or smoked paprika – start with 1/4 teaspoon.
- Chopped fresh herbs (tarragon, chives, parsley, cilantro) – start with 3 tablespoons.
- Puréed chipotle peppers in adobo sauce – start with 1/4 teaspoon (it’s very spicy!).
Hollandaise Recipe Storage & Reheating Instructions
If making ahead, place sauce in an airtight container and refrigerate for up to 2 days. Here are two options for reheating:
- Rewarm in a microwave: Place hollandaise in a microwave safe bowl and zap for 10 seconds; whisk. If very thick, whisk in 1 tablespoon hot water. Place back in microwave and heat in 7 to 8 second increments, whisking in between, until just barely warm (usually just takes around 2 more times). Don’t overcook – it could separate and/or eggs could scramble.
- Rewarm in a double boiler: Place hollandaise in the top of a double boiler (a pan set on top of simmering water). Heat, stirring constantly, just until barely warm. If very thick, whisk in 1 tablespoon hot water.
Whichever method you use, watch carefully and don’t overcook – it could separate and/or eggs could scramble.
Can you freeze Eggs Benedict Sauce?
Yes you can freeze hollandaise. Place it in an airtight, freezer-safe container (zip top baggies work well) and freeze for up to 1 month. Thaw in the refrigerator overnight, or place frozen baggie in a bowl of warm water.
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Blender Hollandaise Sauce FAQs
Hollandaise sauce tastes like a creamy, lemony butter sauce with a slight hint of egg – reflecting its ingredients.
This hollandaise sauce can be prepared up to 24 hours ahead, cooled, covered and refrigerated. See directions above for how to store and reheat.
Egg yolks are what thickens hollandaise.
If your sauce is thin/runny, then chances are you added the warm butter/oil mixture too quickly. Leave it in the blender jar and continue processing for another 15 to 30 seconds. Then, let it sit for a few minutes. It should thicken as it sits.
This hollandaise sauce will thicken as it sits. Then, as you reheat it will tend to thin. If it’s still too thick after rewarming, whisk in 1 to 2 teaspoons of hot tap water.
While similar, the difference between these two sauces is in the ingredients. Hollandaise is traditionally prepared with four ingredients – egg yolks, lemon juice, butter and salt. In Béarnaise sauce, white wine vinegar is used instead of lemon juice and shallots and fresh herbs (typically tarragon) are added.
More Ways to Use Hollandaise Sauce
In addition to serving over Eggs Benedict, other ways you can use Hollandaise sauce would be with the following dishes:
Other Sauce Recipes You Might Like
- Herb Mayo
- Green Mayo
- Cucumber Dill Sauce
- Parmesan Cheese Sauce
- Horseradish Mustard Sauce
- Creole Mustard Sauce
- Mustard Dill Sauce
Easy Blender Hollandaise Sauce
Hollandaise Sauce is the perfect topping for Eggs Benedict, and is an excellent sauce to serve with poached fish, asparagus and broccoli as well. This version, preparing it with a blender, is quick and easy (5 minutes or less) and virtually foolproof. Plus, I add in a few special ingredients that both increase the lemony taste as well as reduce the richness from the butter. And, I include lots of “how to” – including make ahead, rewarming, thinning and thickening.
- Yield: 1 1/2 cups 1x
- Diet: Gluten Free
Ingredients
Note: this recipe contains raw egg. Consuming raw egg may increase the risk of foodborne illness. If you prefer, cook the egg in 140-degree water for 3 minutes before using.
- 4 large egg yolks, at room temperature
- 2 tablespoons fresh lemon juice, or more to taste
- 1 tablespoon lemon balsamic vinegar (see Note)
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter
- 1/4 cup Gremolata or Lemon Olive Oil (see Note)
Instructions
- In the jar of a blender, combine egg yolks, lemon juice, balsamic vinegar and salt. Process until well blended. Set aside (leave in blender jar).
- Heat butter and oil in a small saucepan over medium heat, just until butter is melted, stirring constantly.
- With the blender running, very slowly pour in warm butter mixture until blended. Taste and adjust lemon juice and salt as needed. Set aside. If your sauce is too thick/thin, see directions under Notes below.
Notes
Note on lemon balsamic vinegar: it can be found in specialty stores or on line. You can aso substitute white balsamic vinegar and add a bit more lemon juice (to taste).
Note on Gremolata or lemon olive oil: it can be found in specialty stores or on line. You can substitute extra virgin olive oil and a bit of lemon zest.
How to fix thin/runny sauce: Keep in blender jar and continue processing for another 15 to 30 seconds. Then, let it sit for a few minutes. It should thicken as it sits.
Make ahead: If making ahead, place sauce in an airtight container and refrigerate for up to 2 days. Can also be frozen for up to 1 month. Here are two options for reheating:
- Rewarm in a microwave: Place hollandaise in a microwave safe bowl and zap for 10 seconds; whisk. If very thick, whisk in 1 tablespoon hot water. Place back in microwave and heat in 7 to 8 second increments, whisking in between, until just barely warm (usually just takes around 2 more times). Don’t overcook – it could separate and/or eggs could scramble.
- Rewarm in a double boiler: Place hollandaise in the top of a double boiler (a pan set on top of simmering water). Heat, stirring constantly, just until barely warm. If very thick, whisk in 1 tablespoon hot water.
Whichever method you use, watch carefully and don’t overcook – it could separate and/or eggs could scramble.
- Category: quick and easy, sauces, breakfast, brunch
- Method: blender
- Cuisine: French
Note: this recipe was originally posted in 2014 and then significantly updated with new photos and more details in 2022.