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Rich, smooth and tangy with just the right kick, this easy hollandaise sauce is a classic that elevates everything from eggs Benedict to steamed asparagus. Traditionally thought of as tricky or intimidating, this version simplifies the process using a blender while still delivering restaurant-quality results. Whether you’re making brunch for guests or just craving something fancy on a Tuesday, this creamy, lemony sauce is sure to impress and comes together fast with just a handful of ingredients.
Why You’ll Love It
This creamy and easy hollandaise sauce comes together in minutes using a blender, making it a fuss-free way to add rich, buttery flavor to your eggs, vegetables, fish, or breakfast dishes.
Quick and simple: Blend and pour in just a few minutes.
Minimal ingredients: Only a handful of staples needed – lemon, cayenne pepper, butter, and egg yolks.
Versatile use: Perfect for eggs, veggies or even fish. Once you taste it, you’ll want it on everything!
Restaurant-quality results: Creamy, rich and flavorful.
Perfect for brunch: An easy way to upgrade any breakfast.
If you like this delicious sauce, you might also like to make your own spicy mayo, garlic marinara sauce, classic green pesto, or tangy red pesto.
Quick and Easy Hollandaise Sauce Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Salted butter: Adds rich, creamy flavor and body to the sauce.
Egg yolks: Create the velvety texture and classic hollandaise base.
Fresh lemon juice: Adds brightness and balances the richness.
Cayenne pepper or smoked paprika: Just a pinch to add warmth and subtle spice.
How to Make Easy Blender Hollandaise Sauce
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Melt the butter: Heat the butter in a small saucepan over low heat until hot and bubbling, but not burnt.
Blend the yolks: Place egg yolks, lemon juice, salt and cayenne in a blender. Blend for one minute.
Incorporate the butter: With the blender running on low, slowly drizzle in the hot melted butter until fully blended and thick.
Adjust and serve: Taste and adjust seasoning, then serve immediately.
Substitutions and Variations
Use ghee or clarified butter: This would give the hollandaise recipe a nuttier, richer flavor.
Unsalted butter: If you only have unsalted butter, add a little extra salt.
Try lime juice: For a twist on the citrus profile. Or try half lemon and half lime, or even orange.
Add herbs: Blend in fresh tarragon, parsley or chives for a fresh take.
Add mustard: Add a little Dijon mustard to the mix.
Vinegar: Add a touch of white wine vinegar for a hint of acidity.
Less spicy: Cayenne pepper adds a mild warmth but you can leave it out or swap for paprika if preferred.
Serving Suggestions
With eggs: Enjoy this homemade hollandaise sauce with your favorite breakfast dishes, like sheet pan eggs benedict, baked eggs en cocotte or savory breakfast muffins.
With vegetables: It’s also delicious over roasted vegetables, perhaps roasted carrots or mixed vegetables. I love hollandaise sauce with smoked asparagus.
With fish: It’s really good over smoked salmon or trout.
How to Store
Store: This classic French sauce is best served freshly made but you can keep leftover sauce in an airtight container in the refrigerator. Eat the sauce within 3 days.
Freeze: I don’t recommend that you freeze blender hollandaise sauce, as this can change the texture, make the emulsified sauce separate or become grainy. This is such an amazing recipe, you won’t want to spoil it!
Reheat: Reheat hollandaise sauce in a pan on the stove, a double boiler (a metal bowl set over simmering water) or in the microwave.
Top Tips
Keep blending: Give the egg yolks at least a minute in the blender jar. The air that goes into them helps to lighten the sauce consistency.
Use very hot butter: Make sure the butter is freshly melted and hot before blending. You won’t get the right sauce consistency if it’s cooled a bit.
Add butter slowly: Pour gradually in a thin stream to prevent the sauce from breaking.
No lid plug? If there’s no plug in the lid of your blender to pour the butter into, turn the blender off, add a little butter, then cover and blend for 10 seconds. Repeat this until all the butter is mixed in.
Blend the yolks first: Whipping air into the yolks helps create a lighter texture.
Adjusting the sauce: If the finished sauce needs more cayenne pepper or salt, add some more and then blend for about 5 seconds to mix it in. If it needs more lemon juice, add another teaspoon and blend again.
Easy Hollandaise Sauce FAQs
Yes, but you’ll need to whisk constantly while slowly adding the hot butter to avoid splitting the sauce. Another idea is using a stick blender or immersion blender. (If you need a new blender, this one is great!)
Fresh lemon juice is best, but you can use concentrate in a pinch. Reduce the quantity slightly.
Add a splash of cold or hot water and whisk it vigorously. Alternatively, begin with a fresh egg yolk and whisk in the broken sauce.
Easy Hollandaise Sauce Recipe
Easy Hollandaise Sauce
Equipment
- Saucepan Small
Ingredients
- 1 Stick salted butter, ½ Cup
- 2 Teaspoons lemon juice, fresh
- 3 egg yolks
- ⅛ Teaspoon cayenne pepper, or smoked paprika
Instructions
- Melt the butter in a small saucepan over a low heat until it starts to bubble and is completely melted. Don’t let it burn.
- Blend the egg yolks, lemon juice, cayenne pepper, and salt in a blender for a minute.
- Turn the blender speed down and pour the hot butter in slowly with the blender still running.
- Blend for another 30 seconds.
- Taste the sauce and adjust the seasonings if needed, then blend again.
- Serve right away.
Notes
Use very hot butter: Make sure the butter is freshly melted and hot before blending. You won’t get the right sauce consistency if it’s cooled a bit.
Add butter slowly: Pour gradually in a thin stream to prevent the sauce from breaking.
No lid plug? If there’s no plug in the lid of your blender to pour the butter into, turn the blender off, add a little butter, then cover and blend for 10 seconds. Repeat this until all the butter is mixed in.
Blend the yolks first: Whipping air into the yolks helps create a lighter texture.
Adjusting the sauce: If the finished sauce needs more cayenne pepper or salt, add some more and then blend for about 5 seconds to mix it in. If it needs more lemon juice, add another teaspoon and blend again.
Nutrition
Making hollandaise sauce is a fantastic way to add something luxurious to everyday meals. Whether poured over poached eggs, spooned over crisp green beans or served alongside roasted potatoes, it delivers a silky texture and a bold, buttery taste that’s hard to beat. Once you’ve tried this no-fuss method for easy hollandaise sauce, you’ll want to keep it in your recipe rotation for every brunch or dinner that needs a little something extra.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
