Quick Blender Hollandaise

Quick Blender Hollandaise Sauce

The longer I observe myself and others both in and out of the kitchen, the more I realize we often make things harder on ourselves than need be. Take Hollandaise sauce. True, the classic is lovely. But then, so is this five-minute, five-ingredient blender rendition from French blogger, food writer, and mother of three, Keda Black. Suffice it to say it’s far less exacting, time-consuming, and messy than the classic, yet compromises nothing in taste, texture, or bragging rights. Enough said.–Renee Schettler Rossi

LC What Goes With Hollandaise? Note

Eggs. Steak. Steak and eggs. Eggs Benedict. Asparagus. Artichokes. New potatoes. Crab. Lobster. Salmon. (Shall we go on? We could. But we think you, too, know the potential this blender jar of dapper sauce possesses…)

Quick Blender Hollandaise

  • Quick Glance
  • (2)
  • 5 M
  • 15 M
  • Makes about 2/3 cup
5/5 - 2 reviews
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Melt the butter in a small saucepan over low heat. Let bubble for 10 to 15 minutes and then pour through a strainer lined with cheesecloth, discarding the milky solids, or simply pour off the clarified butter, leaving the milky solids in the bottom of the pan.

Place the egg yolks and lemon juice in a blender. Blend until the mixture is foamy.

With the blender running, gradually add the clarified butter in a thin stream.

Season with salt and pepper, and it’s ready! The sauce should be served immediately.

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Recipe Testers' Reviews

This is so simple, but oh-so delicious. I’ve been craving some good Eggs Benedict lately, but was dreading making the hollandaise. Well, guess what we had for Sunday breakfast? We love hollandaise sauce, but until now, it hasn’t been that easy to make. The instructions for making clarified butter are much easier than the way I usually make it, as well. This recipe is a breeze, and the results were fantastic. It’s definitely going into my recipe files, and I can’t wait for some asparagus so I can make it again.

This is hollandaise for the masses! Easy, foolproof, and delicious. It was velvety smooth, and no one would’ve guessed it was so easy to make—almost too easy, actually, if you love hollandaise and want to keep your waistline…

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  1. To make it even easier start with Trader Joe’s clarified butter. This recipe is a winner and I’m looking forward to eggs Florentine for dinner tonight. I can’t wait all those hours until breakfast for it.

  2. My mom had a little book by Erma Bombeck (IIRC) that had Blender Hollandaise in it. I, maybe 12- or 13-years old, announced I was going to make Hollandaise to have with asparagus at dinner. My mother scoffed and tried to dissuade me from wasting all those eggs and all that butter. But when the time came to taste, Blender Hollandaise was a huge success. I don’t remember that old recipe, it had more spices — salt, pepper, mustard? — but this is such a foolproof technique. I don’t think I’ve ever made Hollandaise the classic way.

    Also, what is it in the last 10-15 years or so that you can’t get decent Hollandaise in even a fairly good restaurant. The last I had was more like drawn butter with scrambled eggs in it. Yuck. When I sent it back, I was told that I just didn’t know what good Hollandaise was. Yeah, right. Ever seen a picture of the sauce that looked like clotted eggs in drawn butter???

    1. Totally agree, Ruthie. Some restaurants just don’t get it. Perhaps we should tell them to check our site for an easy version???

    1. I agree, Carol. Simple is usually best. I sometimes sub tarragon vinegar for the lemon juice when making Bearnaise. It also goes nice with a variety of green vegetables.

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