Why You’ll Love This Recipe

I enjoy this recipe because it removes all the stress from making hollandaise. I like that the blender does the emulsifying for me, and the hot butter thickens the sauce instantly. It’s perfect for eggs Benedict, steamed vegetables, roasted potatoes, or anything that benefits from a luxurious finishing touch. Once I tried this method, I never went back to the traditional stovetop version.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 egg yolks
1/2 teaspoon dijon mustard, or 1 teaspoon
1 tablespoon fresh squeezed lemon juice, + plus 1 teaspoon
1/8 teaspoon cayenne pepper,*
2-3 dashes salt
black pepper, to taste
1/2 cup butter, 1 stick, melted (hot!)

Directions

1. I add the egg yolks, dijon mustard, lemon juice, cayenne, salt, and pepper to a blender and blend until smooth.

2. I microwave the butter for about a minute until it’s melted and very hot.

3. I remove the blender spout lid, turn the blender on low, and slowly pour in the hot butter. The sauce thickens immediately.

4. I taste and adjust seasoning with more salt, pepper, or lemon.

5. I pour the sauce into a warm container and set it into a bowl of very hot water to keep it warm until serving. I avoid reheating it in the microwave to prevent curdling.

Servings and Timing

This recipe makes 4 servings.
Prep time: 5 minutes
Total time: 5 minutes

Variations

I sometimes replace the cayenne with a dash or two of my favorite hot sauce for a slightly different kick. When I want a more lemon-forward hollandaise, I add an extra squeeze of lemon juice at the end. I’ve also blended in fresh herbs like tarragon or chives for a flavored hollandaise twist.

Storage/Reheating

I serve hollandaise immediately for the best texture. If it cools slightly, I warm the container under hot running water or nest it in a bowl of very hot water. I avoid microwaving it because it will separate or curdle.

FAQs

Can I make this ahead of time?

I prefer making it right before serving, but I can keep it warm for a short time in a bowl of hot water.

What if my sauce is too thick?

I blend in a teaspoon or two of warm water or lemon juice until it loosens.

What if my sauce is too thin?

I blend in another splash of hot melted butter.

Can I use an immersion blender?

Yes, it works beautifully in a tall container.

Can I make this without mustard?

Yes, but I like the gentle tang and emulsifying power it adds.

Can I make it spicier?

Yes, I add more cayenne or a few dashes of hot sauce.

How do I avoid curdling the eggs?

I rely on the blender method and pour in very hot butter slowly—this stabilizes the mixture.

Can I use clarified butter?

Yes, it makes the texture even smoother.

Can I freeze hollandaise?

I don’t, because it separates once thawed.

Can I double the recipe?

Yes, but I blend in the butter even more slowly to maintain emulsification.

Conclusion

I love how this blender hollandaise sauce delivers classic flavor with almost no effort. It’s rich, tangy, silky, and ready in minutes—perfect for upgrading breakfast, brunch, or dinner with a luxurious homemade touch.