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pouring Blender Hollandaise Sauce into a white bowl
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5 from 1 vote

Blender Hollandaise

Don’t be intimidated to make rich creamy, rich Hollandaise Sauce at home. All you need is a blender or food processor for a smooth, perfect sauce every time!
Check the recipe notes for tips on alternatively “blenders” that can be used with this method and on scaling the recipe up or down.
This recipe makes about 1 cup of sauce.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Sauce
Keyword: Blender sauce
Servings: 12
Calories: 121kcal
Author: Jess Smith via Inquiring Chef
Cost: $2.00


  • Blender


  • 1 ½ sticks Unsalted Butter, melted
  • 4 Egg Yolks (you don’t need the egg whites for this recipe)
  • 1 ½ Tbsp Lemon Juice
  • ¼ tsp Kosher Salt
  • Pinch of Cayenne Pepper (optional)


  • Place butter in a small saucepan over medium-low heat. Heat, stirring frequently, until the butter is just melted. Reduce the heat if the butter starts to bubble or steam. Maintain the melted butter at this low but warm temperature while you prepare the blender.
  • In the bowl of a blender (see notes below for tips), combine egg yolks, lemon juice, salt, and cayenne pepper (if using).
  • Put the lid on the blender and pulse the mixture for a couple seconds until everything is combined.
  • Using whatever method works best for your blender (this may involve moving the lid so it is slightly ajar or removing part of the lid to create an opening, turn on the blender and slowly pour the butter into the eggs while the blender is running. (Stop just short of adding all of the butter, so that you can discard any solids that separated out of the butter while it was melting.)
  • After the butter has been added, stop the blender and taste your sauce. Add some more lemon juice or salt, if needed.
  • If the sauce is thicker than you’d like, add some warm water, 1 teaspoon at a time, and blend until it reaches the thickness you would like.
  • Serve immediately.


A standing blender, food processor, or handheld immersion blender can all be used to make this sauce. The most important thing to look for is that the egg yolk and lemon juice sufficiently fill the bowl to reach the blades of the blender as they spin. This means that with blenders that have elevated blades or with many food processors, you may need to double the recipe. If using an immersion blender, use a narrow bowl or jar and run the immersion blender while pouring the warm butter down the side of the bowl.


Calories: 121kcal | Carbohydrates: 1g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 95mg | Sodium: 53mg | Potassium: 10mg | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg