Description
This Easy Hollandaise Sauce Recipe uses a foolproof blender method to create silky, buttery, lemony perfection in just 10 minutes. No complicated double boiler or broken sauce – just restaurant-quality results every time. Perfect for eggs Benedict, asparagus, salmon, and more.
Ingredients
3 large egg yolks, room temperature
1/2 cup (1 stick) unsalted butter, melted and hot
1–2 tablespoons fresh lemon juice
Pinch of cayenne pepper
1/4 teaspoon salt (adjust to taste)
Optional: 1 tablespoon warm water for consistency
Instructions
1. Bring eggs to room temperature – place whole eggs in warm water 5 minutes if starting cold. Separate yolks carefully, ensuring no whites contaminate them.
2. Melt butter in small saucepan over medium heat until fully liquified and hot but not browned (about 180-190°F).
3. Place room temperature egg yolks, 1 tablespoon lemon juice, cayenne pepper, and salt in blender.
4. Blend on medium speed 20-30 seconds until yolks are pale and slightly frothy.
5. With blender running on medium-low speed, very slowly drizzle hot melted butter through lid opening in thin stream. Start very slowly – this is crucial for emulsification.
6. Continue adding butter in thin, steady stream. Sauce will begin thickening after about half the butter is incorporated.
7. Keep blending until all butter is incorporated and sauce is thick, creamy, and pale yellow.
8. Blend 10 more seconds. Taste and adjust – add remaining lemon juice for more tang, or 1 tablespoon warm water if too thick.
9. Adjust salt and cayenne to taste. Serve immediately or hold warm over water bath.
Notes
Butter must be hot (180-190°F) but not browning for proper emulsification.
Add butter very slowly at first – rushing creates broken, separated sauce.
Room temperature egg yolks emulsify better than cold ones.
No egg whites should contaminate yolks – they prevent emulsification.
To rescue broken sauce: blend 1 egg yolk + 1 tsp lemon juice, then slowly add broken sauce while blending.
Hold warm over 120-130°F water bath up to 2 hours – never over direct heat.
Don’t refrigerate and reheat – it will separate irreparably.
For pregnancy safety, use pasteurized eggs or heat yolks to 160°F before making.
European-style butter (82-84% fat) creates extra-rich sauce.
Fresh lemon juice is essential – never use bottled.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce, Condiment
- Method: Blended
- Cuisine: French
Nutrition
- Serving Size: 2-3 tablespoons
- Calories: 185
- Sugar: 0g
- Sodium: 125mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 155mg
Keywords: hollandaise sauce recipe, easy hollandaise, blender hollandaise, eggs benedict sauce, classic French sauce