Easy Blender Hollandaise Recipe
A smooth and reliable hollandaise sauce made with butter, egg yolks, lemon juice, salt, and cayenne. This blender method creates a rich, creamy sauce in minutes with minimal effort.
6 Servings
Ingredients
- 10 tablespoons 142g unsalted butter omit added salt if using salted butter
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt divided
- 1/8 teaspoon cayenne pepper optional
Instructions
Melt the Butter
- Place the butter in a small saucepan and melt it slowly over low heat. Do not allow it to boil. Maintaining the moisture content of the butter is essential for proper emulsification during blending.
Blend the Egg Yolks
- Add the egg yolks, lemon juice, 1/4 teaspoon of the salt, and cayenne (if using) to a blender. Blend for 30 seconds at medium-high speed. This process lightly warms the yolks and incorporates air, which helps the sauce achieve a lighter, more stable consistency.
Incorporate the Butter
- Transfer the melted butter to a glass measuring cup with a spout. Remove the center cap of the blender lid. With the blender running on low speed, slowly and steadily drizzle in the melted butter. Continue blending for 2–3 seconds after all the butter has been added to ensure a fully emulsified sauce.
Season and Adjust
- Turn off the blender and taste the hollandaise. Adjust the flavor with additional salt or lemon juice as needed. If a thinner consistency is preferred, incorporate a small amount of warm water and blend briefly.
Hold Until Serving
- Keep the hollandaise sauce in a warm area of the kitchen (such as near the stovetop) until ready to serve. Use within 30 minutes for best texture and quality.
Notes
This Easy Blender Hollandaise Recipe is naturally gluten-free. All listed ingredients—egg yolks, butter, lemon juice, salt, and cayenne—contain no gluten. Ensure that no cross-contamination occurs by using clean utensils, a clean blender, and certified gluten-free spices when necessary.