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4.7 from 108 votes

Julia Child's Easy Blender Hollandaise Sauce

Simple hollandaise sauce made with egg yolks, lemon juice, butter, salt and pepper. Inspired by Julia's recipe in Mastering the Art of French Cooking.

Prep Time
2 mins
Cook Time
2 mins
Total Time
5 mins
Servings: 4 servings
Calories: 245 kcal
Course: Breakfast
Cuisine: French

Ingredients

  • 3 large egg yolks
  • 1/4 teaspoon salt
  • Pinch pepper (I use a small pinch of cayenne)
  • 1-2 tablespoons fresh lemon juice (I use closer to 2 tbsp)
  • 1/2 cup unsalted butter

Instructions

    Cup of Yum
  1. This sauce should be prepared immediately before serving-- it will only take you about 3 minutes to make. Place eggs yolks, salt, pepper, and 1 tbsp lemon juice in the blender jar. You can beat in more lemon juice to taste when your sauce is done, and then you will know which proportion you prefer for next time.
  2. Cut the butter into pieces and place it in a small saucepan. Heat it till it's melted, hot and foamy.
  3. Cover the jar of the blender and blend the egg yolk mixture at top speed for 2 seconds. Uncover, still blending at top speed, and immediately start pouring the hot melted butter in a thin stream of droplets. (You may need to protect yourself with a towel during this operation.)
  4. By the time two thirds of the butter has gone in, the sauce will be a thick cream. Omit the milky residue at the bottom of the pan. Taste the sauce, and blend in more seasonings and lemon juice to taste.
  5. If not used immediately, set the blender jar in tepid (lukewarm), but not warm, water. Use the sauce within a few minutes of blending; it will solidify if not used quickly.
  6. Use hollandaise to top any number of delicious dishes. I like using it to top my Nova Lox Benedict - click here for recipe.

Notes

  • RAW EGG NOTE: This sauce includes uncooked egg yolks, which does carry a small amount of risk. Please use caution in consuming raw and lightly cooked eggs due to the risk of salmonella or other food-borne illness. To reduce this risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. Immunocompromised people, babies, and other groups may need to avoid this sauce for the reasons stated above. If you're unsure of your risk, please consult a trusted physician.
  • RAW EGG NOTE:
  • This sauce includes uncooked egg yolks, which does carry a small amount of risk. Please use caution in consuming raw and lightly cooked eggs due to the risk of salmonella or other food-borne illness. To reduce this risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. Immunocompromised people, babies, and other groups may need to avoid this sauce for the reasons stated above. If you're unsure of your risk, please consult a trusted physician.

Nutrition Information

Calories 245kcal (12%) Protein 2g (4%) Fat 26g (40%) Saturated Fat 15g (75%) Cholesterol 199mg (66%) Sodium 154mg (6%) Potassium 13mg (0%) Vitamin A 895IU (18%) Vitamin C 1.5mg (2%) Calcium 23mg (2%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 245

% Daily Value*

Calories 245kcal 12%
Protein 2g 4%
Fat 26g 40%
Saturated Fat 15g 75%
Cholesterol 199mg 66%
Sodium 154mg 6%
Potassium 13mg 0%
Vitamin A 895IU 18%
Vitamin C 1.5mg 2%
Calcium 23mg 2%
Iron 0.3mg 2%

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