Easy Blender Hollandaise Recipe made with butter, egg yolks, lemon juice, salt, and cayenne—ready in minutes for effortless brunch.

I don’t know if you’ve ever had one of those mornings where you wake up determined to be the “person who does brunch,” like the type who casually whips up eggs benedict as if it’s the same effort as pouring cereal. I had one of those days last spring, right before the heat kicked in and the neighborhood woke up early with dogs barking, tricycles scraping concrete, all the usual Saturday chaos. And for some reason—I blame the sunny morning or maybe just blind optimism—I decided I needed hollandaise. Like a real, legit Hollandaise.

But of course, I tried the classic whisk-over-steam method first, and… well. Let’s just say I had flashbacks to every failed science experiment from high school. The sauce curdled, my arm cramped, and there might’ve been a tiny dramatic sigh involved. Sound familiar? Because I swear hollandaise can smell fear.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

And then—this is the part where I feel like someone handed me the cheat codes to adulthood—I tried this Easy Blender Hollandaise Recipe. And I swear, it reminded me of that feeling you get when you realize your mom’s “magical” grocery list was just a piece of paper the whole time. Suddenly the impossible becomes doable, and honestly, a little funny too.

Now every time I pull out the blender, I remember that morning. Me, half awake, hair doing something truly chaotic, sunlight hitting the kitchen counter just right… and a sauce that finally behaved. It’s a small joy, I guess, but one of those that sticks with you. And I hope it becomes one of yours too.

Here’s a quick peek at what’s inside:

Why You’ll Love This Easy Blender Hollandaise Recipe?

The thing about this Easy Blender Hollandaise Recipe is that it doesn’t pretend to be fancy. It’s like that friend who shows up to brunch in flip-flops with bakery muffins and still somehow looks more put-together than everyone else. You don’t need technique. Or speed. Or patience (which I definitely did not have on that morning).

And maybe this sounds weird, but the sauce almost feels forgiving. If you drizzle the butter too fast? Eh, it’ll probably be okay. Too much lemon? It snaps back with a squeeze more butter. A little cayenne gives it personality, the good kind—like the one loud auntie at parties who always hugs you too tight but you love her anyway.

It’s quick. It’s soft and silky and brunch-worthy. And more importantly, it lets you be the chill brunch host instead of the sweaty one over a steaming pot. That alone makes it a winner.

Ingredient Notes:

Let me walk you through the ingredients the same way I’d explain it if you popped into my kitchen while I’m barefoot, holding my mug of half-finished coffee:

Butter – This is the diva. Melt gently. Don’t let it get all dramatic and bubbly.
Egg Yolks – The body, the backbone, the creamy magic. Treat them kindly.
Lemon Juice – That squeeze of brightness that wakes the whole thing up, kind of like stepping outside into morning air.
Salt – Little, but important. The quiet ingredient that keeps everyone else grounded.
Cayenne – Optional, but I personally love that whisper of heat. Not enough to overwhelm your brunch vibe, just enough to make you go, “Hm, okay, I see you.”

How To Make Easy Blender Hollandaise?

Step 1: Melt the Butter

Warm the butter in a small pot over low heat—slow, patient, like you’re coaxing it awake. Try not to let it boil. If it bubbles a little, don’t panic (I always tell myself that because I always get distracted). You want the moisture to stay in there to help hold the sauce together later.

Step 2: Blend the Egg Yolks

Throw the yolks, lemon juice, salt, and cayenne into the blender. Blend for a full 30 seconds. And don’t cheat—count it out loud if you have to. (I do. My dog thinks I’m weird.) The blades warm the mixture a bit, which helps the sauce set up beautifully.

Step 3: Slowly Add the Butter

Pour the melted butter into something with a spout—trust me, it makes life easier. Turn the blender to low and drizzle the butter in slooowly. Think: drizzling honey on toast, not dumping a bucket of water. This is the part that feels like magic, where the Easy Blender Hollandaise Recipe does its transformation thing.

Step 4: Taste, Adjust, Maybe Second-Guess, Then Fix It

Taste it. Think about it. Maybe hesitate—do you want more lemon? Salt? Do you like it thicker? Thinner? Add a splash of warm water if it’s too thick. It’s not meant to be perfect; it’s meant to be yours.

Step 5: Keep It Warm Until Serving

Put it somewhere cozy on the counter. Hollandaise is a princess and hates the cold. Use within 20–30 minutes.

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Storage Options:

Here’s where I have to be honest: hollandaise is kind of like leftover fries—just not the same later. This Easy Blender Hollandaise Recipe is meant for right-now enjoyment. If you try to refrigerate it, it’ll separate and be grumpy. Keep it warm and enjoy it fresh. That’s its personality.

Variations and Substitutions:

There’s something fun about hollandaise because it’s surprisingly adaptable, like that friend who always says yes to last-minute plans.

Herb Hollandaise – Add chives, dill, parsley… any green that makes you feel fancy.
Spicy Version – More cayenne or a teensy dab of hot sauce.
Citrus Swap – Lime or even yuzu if you’re feeling adventurous.
Smoky Hollandaise – Smoked paprika works wonders.
Brown Butter Hollandaise – If you want to feel like you’re on a cooking show, try it.

What to Serve with Easy Blender Hollandaise?

Oh, the possibilities. The Easy Blender Hollandaise Recipe basically makes everything taste like brunch at a cute café with overpriced lattes.

Eggs Benedict
Roasted potatoes
Steamed asparagus
Poached eggs
Salmon
Or honestly drizzled on toast—don’t judge, I’ve done it

Frequently Asked Questions:

Can I make it ahead?
Nope. This one lives in the moment. Kind of poetic, really.

Help, it’s too thick!
Add a teaspoon of warm water and give it the tiniest blend.

Is cayenne necessary?
Nah, but it does add a little personality. Like jewelry for your sauce.

If you make this Easy Blender Hollandaise Recipe, please come back and tell me what you paired it with because I genuinely love hearing that stuff. Did your brunch feel fancier? Did someone compliment you and you pretended it was no big deal while secretly glowing?

Either way — can’t wait to hear what you think.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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