This recipe for blender Hollandaise sauce will have your poached eggs or veggies sauced in minutes with minimum effort. It’s silky, creamy, buttery and easy.
I love a good blender Hollandaise sauce.
And while I won’t wax poetic about Hollandaise, I will share that I think it is one of the best things to be put on a poached egg. One of the famed five French Mother Sauces, there seems to be some uncertainty whether it actually originated in France or in the Netherlands. In any case, this wonderful, silky, creamy, buttery sauce is best known as the traditional sauce on eggs Benedict and is often served with vegetables like artichokes or asparagus. But Hollandaise is extremely versatile, lending itself to many variations, and can easily enhance meats, seafood, potatoes, and crepes.
And have I told you that I am also in-love with this easy blender Hollandaise technique? No more 20 minutes of standing over a hot water bath stirring until my arms fall off. No more scrambled eggs because I wasn’t quick enough to remove the mixture from the heat. And no more curdled sauce because I added the butter too fast and it broke!
This blender Hollandaise sauce is so easy that I will always and forever make Hollandaise sauce this way. And I’m not the only one. Everyone is doing it this way. Don’t you want to be cool too? At least your family will think you’re cool.
Using a blender to make Hollandaise was first mass introduced by Julia Child in her book, Mastering the Art of French Cooking, Volume 1. Blender Hollandaise offers a glorious shortcut (or cheat) resulting in a sauce that is perfectly emulsified and ready for your needs in just a few short minutes.
Bubbling hot melted butter is poured over egg yolks, cooking them, and lemon juice is added to provide contrasting flavor and acid to help cut the richness. Yes, this recipe calls for raw egg yolks, but the heat from the hot melted butter should sufficiently cook them. If you feel uneasy about using raw egg yolks, pasteurized eggs would be the perfect choice. Use this simple blender Hollandaise sauce as a jumping off point for your own creativity. I’ve included some ideas below…
Blender Hollandaise Sauce Variations:
Acids: Vary the acid and vary the base flavor
- lime juice
- white wine
- orange juice
- vinegar, white balsamic, champagne or rice wine vinegar
- dry sherry, dry vermouth or cognac
Herbs: Fresh chopped herbs can be added either in the blender or stirred in after to freshen-up and add complimentary flavors
- shallots, green onion, chives
- fines herbs
- basil or parsley
Spices: Spices can lend a powerful punch of flavor or an exotic flair
- curry powder
- Dijon mustard
- white pepper
- cayenne pepper
- chile powder
- Thai curry paste
Other: Adding savories like these can turn a Hollandaise into a sauce reminiscent of a fancy spread
- cream horseradish
- tomato paste
- brown the butter and pour into the blender, leaving the caramelized solids in the pan
- 4 tablespoons butter and 4 tablespoons bacon grease to give a bacon flavor
- 1/4 cup of heavy cream, whipped and folded into the finished sauce
- 2 egg whites, whipped and folded into the finished sauce
Here is a great Eggs Benedict recipe Heirloom Tomato and Swiss Chard Eggs Benedict
Low Carb Creamy Blender Hollandaise Sauce
- 3 large egg yolks
- 4 ounces salted butter or 1/2 cup ghee (113 g)
- 1-3 teaspoons fresh lemon juice or vinegar or dry white wine (10-15 g)
- 1/4 teaspoon cayenne or white pepper
- Add the yolks to a blender. Put the top onto the blender but remove the middle piece.
- Pre-heat a small frying pan over medium heat. Add the butter and let it melt. Continue heating until it bubbles and stops foaming.
- Turn the blender on low and begin pouring the hot butter into the blender – very slowly at first, and then a little faster as the Hollandaise begins to emulsify
- Add the lemon juice and pepper and turn the blender to a faster speed. Scrape down the sides and add the middle back to the top of the lid. Let the sauce sit in the blender until ready.
- To Reheat refrigerated leftover Sauce: While reheating Hollandaise is never advisable, it can be done. Place the Hollandaise out on the counter to come to room temperature. Heat a pan of water almost to a simmer and turn off the heat. Put the container (heat proof) with the Hollandaise into the pan and let it sit in in the water until it warms. Stir. Place in the microwave for 5 seconds. Stir and check the sauce. Maybe heat for 5 seconds more, but don’t push it. Serve.
Hello – I’m wondering what blender speed you use for this recipe; I have a 12-speed Oster Precise Blender with high and low settings for different things but nothing that is specifically for sauces. I’m thinking of using the “mix” button on low speed? (Maybe I should check to see how low the low speed is?)
Hi Addie. This is a little bit of a hard question because blenders vary in speed and options. If your’s has 12 speeds then start at low and then bring it up to medium-low. If you go too high, it may trap air bubbles. -Kim
Ok, Thanks, Kim – I guess I’ll just have to experiment! 🤞
Thank you for the easy recipe and creative suggestions. I love to add pesto sauce to mine
Tried this for the first time and it turned out great, thanks for making it so simple! I wasn’t sure about the timing of the melted butter because mine never stopped foaming (Kerrygold salted) even after 5 mins so that was the only confusing bit. But end result was fabulous and tasted delicious.
I don’t even know what to say about this. It’s GENIUS! I cannot tell you how much I appreciate all that you do to save us Low-Carbers. Your recipes are consistently outstanding! I used to make them just for myself, as I am the only low carb/keto eater in my house, but whenever I make your recipes, the rest of my family gobbles them up! I’ve learned to either make them when no one else is home (LOL) or to make enough for everyone. THANK YOU for another terrific recipe.
I’m so happy you have found some recipes you and your family have enjoyed, Kristin. Have a wonderful week! -Kim
Delicious and super easy!!!
My ‘real’ blender is huge. This would be lost in the bottom around the blades. Can I just make this in my bullet? That would mean that I would put the hot butter in all at once and just blend the heck out of it. Thanks!
Hi Francie, pouring the hot butter in all at once may scramble the egg. Do you have a stick blender? -Kim
Have not tried yet but planning to make over cauliflower in a few minutes I really am wondering why a low carb recipe nutritional facts list does not include the carbs on it????
Hi Dee Dee. This recipe is so law in carbs that it is almost zero. My recipe card nutritional label will not let me put such a low number. That’s why it is not there. -Kim
I had to lick my plate it was that good!
The classical preparation of Hollandaise Sauce uses clarified butter. I’m curious why you mention this in your recipe, besides suggesting substituting the butter with ghee. Perhaps more sauce breakage happens because clarified butter is not used? You also mention browning the butter, which is not traditionally done. I’m also curious what your reason is for that? Thankyou.
Oops! No option to edit my comment. I meant to ask why you did NOT mention using clarified butter in this recipe, besides just the suggestion of substituting ghee. Thank you.
Hi Jane, great questions. Yes, the classical recipe does use clarified butter. The original blender hollandaise recipe uses melted whole butter. I think the breakage happens when the butter is too hot and scrambles the eggs or the hot butter is added too quickly, scrambling the eggs. In the post, I offer ways in which a basic hollandaise sauce can be varied in flavor and technique. Browned butter hollandaise is a nice variation. I hope I answered your questions. -Kim
I’m wondering if this will work with an immersion blender and a wide-mouth ball jar? Have you tried it this way?
I haven’t tried it that way yet, Clare. If it doesn’t come together, pour it into the blender. Take care that the butter isn’t so hot that it scrambles the yolk. That happened to a reader a few weeks ago. It has to happen to everyone once. Lol. If you try it will you let me know if it works? Enjoy your weekend. -Kim
Thanks for great suggestions ! Have used the blender method too with succes , but never thought of adding Savories ???
Now looking forward to read your other recipes and ideas!
Great, Heidi. I hope you find some you like! Have a great week. -Kim
My sauce separated upon standing and was quite runny. Do you know what I did wrong?
Lisa, the only thing I can think of is maybe the butter was too hot and scrambled the eggs. It has to be poured in slowly. That has happened to me before. It’s actually a good thing, because then you know what a broken sauce looks like. It will probably never happen again. It usually only happens once. Just pour little by little and not all at once and it should work next time. I’m sorry that happened. Have a nice weekend. -Kim
Just wondering the purpose of removing the “middle piece” on the blender? Unfortunately, that cannot be done on my blender. ? Is it a necessity?????
Hi Mama Owl. Thanks for the question. I just meant to take off the bottom of the blender to get it all out. Mine has wicked blades that tear off my poor little rubber spatula. Have a great weekend. -Kim
It’s to pour the melted butter in.
Thank you for the recipe. I love cooking great food with short cuts. Busy mom with 3 children and hubby. Hungry is the best Chef.
Thank you, Annelie. I love to employ short cuts when I can and I totally agree with your saying! Have a nice weekend. -Kim
Kim, I love that you can make this in a blender!!! I also love your tips for variations. I feel inspired! Capers and Hollandaise…. Yum! White wine or vermouth for acid… I am very intrigued! Thanks for sharing.
Hello, Katie. I’m super into anything that can save us busy women time! Happy creating. -Kim
Adam J. Holland
I too make Hollandaise in the blender. There’s no better way. Now.. If you could teach me how to poach such a beautiful plump egg like the one I see in the picture… Wow!
Hi Adam, thanks! That’s right, I remember you doing a blender Hollandaise and mentioning Escoffier. BTW, I cheated and poached those eggs in a frying pan filled 3/4 of the way with water. We eat a lot of poached eggs around these parts! Have a nice week. -Kim
Why is poaching eggs in a frying pan cheating? I’ve only ever poached eggs that way. :?
Hello Suparna. We are of two minds. It’s just so much easier doing it in a frying pan. Why anyone would fool with a pot of water is beyond me. ;) Have a great day. -Kim
This has been a staple in my sauce arsenal since I received my first Joy Of Cooking cookbook in 1976.
Thanks for sharing, Lori. Isn’t it nice that great recipes come around again? Have a great week. -Kim