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Blender Hollandaise Sauce Recipe
5 from 15 votes

Blender Hollandaise Sauce Recipe

Blender Hollandaise Sauce is a creamy, tangy sauce made by emulsifying egg yolk and lemon juice with hot melted butter using an immersion blender. Seasoned with salt and cayenne pepper, this quick preparation produces a smooth and rich sauce ideal for dishes like eggs Benedict. It is served immediately, maintaining warmth and texture without reheating.

Prep Time
10 mins
Total Time
10 mins
Servings: 6 servings
Calories: 145 kcal
Course: Side Dish
Cuisine: French

Ingredients

  • 1 egg large, yolk
  • 1 teaspoon water optional; see notes below
  • 1 teaspoon lemon juice freshly squeezed
  • 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
  • Pinch cayenne pepper
  • 8 tablespoons butter or clarified butter, unsalted

Instructions

    Cup of Yum
  1. Add the egg yolk, water, lemon juice, kosher salt, and cayenne pepper into a cup that just fits the head of an immersion blender. I use a 16-ounce coffee mug. You can also use the cup that comes with the blender if it's narrow enough.
  2. Cube the butter and place it in a bowl or a glass measuring cup. Cover and melt the butter in the microwave in 30-second increments. The butter should be hot, not just melted - see notes below.
  3. Place an immersion blender into the bottom of the cup and turn it on. With the blender running, very slowly pour the hot butter into the cup. The butter will emulsify with the egg yolk and lemon juice, resulting in a thick, creamy sauce.
  4. Transfer the sauce to a serving dish. Serve immediately. This sauce cannot be cooled and reheated, but it will keep at room temperature for up to an hour.

Notes

  • Use hot melted butter, not just melted, to help properly emulsify the sauce.
  • Clarified butter is recommended to reduce risk of sauce separating due to water content.
  • If the sauce is too thick, add a teaspoon of water gradually to adjust consistency.
  • This sauce is for immediate use and shouldn’t be refrigerated or reheated as it will break.
  • Because the recipe uses raw egg yolk, follow proper food safety guidelines regarding egg consumption.

Nutrition Information

Serving 2tablespoons Calories 145kcal (7%) Fat 16g (25%) Saturated Fat 10g (50%) Sodium 190mg (8%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 145

% Daily Value*

Serving 2tablespoons
Calories 145kcal 7%
Fat 16g 25%
Saturated Fat 10g 50%
Sodium 190mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.